INGREDIENTS
1 bag of marshmallows (400 g)
1/4 cup (60 mL) butter
6 t (1.5L) cereal Rice Krispies
1 c. tsp (5 mL) vanilla
1 cup (250 mL) white chocolate chips
Food coloring
Candy choices
Plastic eggs 3-inch (7.5 cm) high
PREPARATION
1. In a large heavy saucepan, melt the marshmallows and butter over medium-low heat, stirring, for 6 minutes or until the mixture is smooth. Turn off heat. Stir in vanilla. Add cereal and stir to coat well.
2. With wet hands, fill plastic eggs mixture, pressing to close them. Let stand about 20 minutes or until the preparation is frozen. Remove from pan and cool completely.
3. In a bowl in the microwave, melt the white chocolate at full intensity for 2 minutes or until chocolate is smooth (stir after 30 seconds). Add a few drops of food coloring to desired color.
4. Place a rack on a baking sheet. Dip the bottom of the egg into the melted chocolate and let the excess. Sprinkle with candy and place on the grid. Repeat with remaining eggs and candy. Cool completely. (Eggs retain up to 3 days at room temperature.)
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