Description
These no-bake Rice Krispie Easter Nests are crispy, chocolaty, and topped with pastel candy eggs—an easy, fun, and festive treat for Easter or any spring celebration. No oven required, just a little chocolate magic and some playful hands!
Ingredients
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3 cups Rice Krispies cereal
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1 cup milk or dark chocolate chips
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1 tbsp butter or coconut oil
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Mini candy eggs (chocolate or sugar-coated), 2–3 per nest
Optional Fun Twists:
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¼ cup peanut butter for a salty-sweet version
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Sprinkles, pastel M&M’s, or chopped nuts for texture and color
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Gluten-free or vegan swaps: use GF cereal, dairy-free chocolate, and coconut oil
Instructions
1. Prep
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Line a baking sheet or muffin tin with parchment paper. Muffin cups = uniform nests; baking sheet = rustic charm.
2. Melt Chocolate
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Combine chocolate chips and butter/coconut oil in a microwave-safe bowl or double boiler.
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Microwave in 20-second intervals at 50% power, stirring each time, until smooth.
3. Coat the Cereal
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Gently fold the Rice Krispies into the melted chocolate using a spatula until fully coated. Avoid crushing the cereal.
4. Shape the Nests
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Spoon portions of the mixture onto your prepared sheet or into muffin cups.
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Press a shallow well in the center with a spoon or lightly greased thumb to form the nest shape.
5. Add Candy Eggs
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While chocolate is still tacky, place 2–3 mini candy eggs into each nest.
6. Let Set
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Allow nests to firm at room temperature or refrigerate for 15–20 minutes until chocolate is completely set.
Notes
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Chocolate Clumps: If chocolate seizes, stir in a teaspoon of hot water or extra butter/coconut oil, one drop at a time.
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Nest Falls Apart: Ensure each cereal piece is fully coated; add a little extra chocolate if needed. Press firmly into muffin cups while setting.
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Other Cereals: Chex, cornflakes, or lightly crushed shredded wheat all work. Avoid overly sweetened or heavy cereals.
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Make Ahead: Store in a single layer in an airtight container—room temp 3 days, fridge up to 1 week.