Ingredients
Method
Preparation
- Line a 9×13-inch baking pan with parchment paper and spray lightly with non-stick baking spray.
- Melt the butter in a large, heavy-bottomed saucepan over low heat.
- Set aside 1 cup of mini marshmallows for texture pockets, then add the remaining marshmallows to the melted butter.
- Stir continuously until the marshmallows are completely melted, then remove from heat.
- Quickly fold in the Rice Krispies using a heatproof spatula.
- Gently fold in the mini chocolate eggs, reserving a handful for topping.
- Fold in the reserved marshmallows for pockets of chewiness.
- Transfer the mixture to the prepared pan and press into an even layer.
- Press the reserved mini eggs on top of the mixture.
- Melt the white chocolate and drizzle it over the bars.
- Allow the bars to set at room temperature for 1 hour before cutting into squares.
Notes
Store bars in an airtight container at room temperature for up to 3 days. Refrigerate for up to 7 days. Freeze wrapped squares for up to 3 months.