Ingredients
1
plastic (3x2-inch) snap-apart Easter egg
4
cups miniature marshmallows
3
tablespoons butter or margarine
6
cups crisp rice cereal
1
cup pastel candy-coated chocolate candies
1 1/2
cups pink or yellow candy melts or coating wafers (9 oz)
Preparation
Wash and dry the inside of plastic egg. Line cookie sheet with waxed paper.
In large microwavable bowl, microwave marshmallows and butter uncovered on High 1 minute; stir. Continue to microwave in 30-second increments, stirring until smooth. Stir in cereal until well mixed. Stir in chocolate candies.
Working quickly, press cereal mixture into each egg half, filling full. Remove from mold; gently press 2 halves together. Place on cookie sheet. Repeat with remaining cereal mixture. Cool completely, about 30 minutes.
In small microwavable bowl, microwave candy melts on Medium (50%) 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Dip bottom third of each egg treat into melted candy; let excess drip off. Return to cookie sheet. Let stand until set, about 5 minutes. Store covered at room temperature.
