Okay so we all know how much I like peanut butter by now so I’m sure this recipe comes as no surprise. And why wouldn’t you want to celebrate Easter with some salty sweet crunchy chewy rice bubble eggs anyway?
Peanut butter rice krispie eggs
200g marshmallows (I used only white ones for a more pure colour)
1/4 cup smooth peanut butter
3 cups puffed rice cereal
1/4 cup crushed peanuts + 1 cup extra for rolling
Place marshmallows, butter and peanut butter in a saucepan over low heat. Stir until marshmallows have melted and mixture is smooth. Place the rice cereal and peanuts in a large bowl. Add the marshmallow mixture and mix well to combine.
As soon as it is cool enough to handle, use damp hands to roll 2 tablespoons into an egg shape. Place the extra crushed peanuts in a bowl. Roll the egg in the peanuts to coat. Place on a tray lined with baking paper. Repeat with remaining mixture and peanuts. Refrigerate until firm.
oOo If the mixture is getting too set before you have finished rolling, you can microwave it for 15 seconds on low to soften it.
oOo The eggs will last a couple of days in the fridge.