I love Easter for the brightness and cheeriness that comes with it. The decorations are nostalgic and bring me back to vicious egg hunts in the living room and backyard of my childhood home. Egg hunts were typically followed by a fabulous brunch and then, lastly, a gluttonous meal that always included lamb. Easter is different nowadays but I still thoroughly enjoy the season of pastel eggs and yummy food.
I have been wanting to make a version of Rice Krispie treats for the blog for a while now but haven’t found the right flavors or reason but Easter feels perfect. I went for a malty and brown butter side of things after seeing Robins Eggs in store, my favorite Easter delight. Now a quick word about why I love Robins Eggs: they are colorful, have a lightly crunchy coating, they are malty, and they are the epitome of Easter to me. So here we go, a perfect Easter treat!
These are inspired by Joy the Baker's recipe.
- 3/4 C Whoppers (or malt balls)
- 6 T salted butter
- 10 ounce bag of large marshmallows (about 40)
- 5 C Rice Krispie cereal*
- 1 C Robins Eggs
- Sprinkles, optional
These can be made as an everyday treat if you swap out the Robins Eggs for Whoppers.
Listening to: Big Little Lies soundtrack