Cookie Butter Mini Easter Eggs
These cookie butter mini Easter eggs are a fun holiday treat perfect for kids and adults. Cookie butter Rice Krispies treat eggs are coated in chocolate and decorated with fun, festive sprinkles.
Servings: 28 Mini Eggs
Ingredients
- 1 cup cookie butter
- ⅔ cup rice krispies, coarsely crushed
- ½ cup butter, softened
- 2 cups powdered sugar
- 16 ounce HEB melting chocolate
- Easter sprinkles
Instructions
- Combine cookie butter, butter, and sugar in a bowl, and mix until dough forms.
- Mix in the rice krispies until combined.
- Shape into 1-inch Easter egg balls and place on a baking sheet lined with parchment paper.
- Flash freeze for 30 minutes.
- Melt chocolate coating per package directions and dip each ball into the chocolate coating covering each one completely.
- Place on the baking sheet and sprinkle with easter sprinkles or decorate with icing
Notes
Tips
- We recommend placing the cereal in a resealable bag and rolling it with a rolling pin to crush it. This provides a great balance of ease and control.
- Be sure you flash-freeze your treats until solid. This ensures they retain their shape when dipped in chocolate. It also sets the chocolate more quickly.
- We recommend melting the chocolate for this recipe, as it eliminates the need to temper it or add coconut oil. It's just easier!