Easter Bunny Rice Krispie Treats
These adorable Easter bunny treats start with rich browned butter Rice Krispie treats, then get dipped in white candy melts and topped with marshmallow ears coated in pink sanding sugar. One of my favorite no bake Easter desserts for parties and Easter brunch!
Ingredients
Brown Butter Rice Krispie Treats
- 4 Tbsp unsalted butter
- 1 bag mini marshmallows 10 oz.
- 1 tsp vanilla
- 1/4 tsp salt
- 5 cups Rice Krispies cereal
Bunny Decorations
- 12 oz. white candy melts approximately, you may need more or less
- 1-3 tsp neutral oil (like vegetable or coconut) optional, to make the candy melts easier to work with
- 12 large marshmallows or 1 for each rice krispies treat
- pink sanding sugar
Instructions
Make Brown Butter Rice Krispie Treats
- Line an 8x8 (or 9x9) pan with parchment paper. This makes it so much easier to lift the treats out and slice them neatly later.
- Brown the butter: In a large pot over medium heat, melt the butter. Keep stirring as it foams, then turns golden, then becomes a deeper amber with little brown bits at the bottom. Once it smells nutty and toasty, pull it off the heat.
- Add the mini marshmallows and stir until smooth and melted. Add salt and vanilla if using.
- Pour in the Rice Krispies and fold gently until everything is coated. If your marshmallow mixture starts to stiffen or harden too quickly while you’re stirring, set the pot back over low heat for 30–60 seconds and stir until it loosens up again.
- Press the mixture into your prepared pan. Don’t smash it down too hard, just gentle pressing keeps the treats soft. You can use a greased piece of parchment paper to press down on the top so the rice krispies don’t stick to your hands.
- Let the pan cool for about 20–30 minutes, then lift out and cut into rectangles or squares. I like to cut mine into 12 rectangles so I have a clear long end and short end.
Make Bunny "Faces"Cut mini marshmallows diagonally to create two ear shapes (each marshmallow gives you two “ears”). Press the sticky cut side into pink sanding sugar to make the inner ear.
- Melt the white candy melts according to the package instructions with a bit of neutral oil (like vegetable oil or melted coconut oil) to make them smoother and easier to dip. Add more oil if your candy melts still seem thick.
- Dip the front of each Rice Krispie treat into the melted candy melts (I like dipping about 1/3 of the treat). Set on parchment paper to firm up.
Attach Ears
- Cut large marshmallows diagonally to create two ear shapes (each marshmallow gives you two “ears”). Press the sticky cut side into pink sanding sugar to make the inner ear.
- Use a dab of melted candy melts as glue and stick two ears on the top edge of each treat. Let everything set completely before serving or packaging.
- Once the candy melts are fully set, store the bunny treats in an airtight container at room temperature for up to 2–3 days. If you’re stacking them, place parchment paper between layers so the ears don’t get squished.