Preparation

• Prep your station: Line a baking sheet with parchment. Lightly grease your spatula and the inside of plastic egg halves (or your hands) with nonstick spray.
• Melt the butter: In a large pot over low heat, melt butter until just liquefied. Don’t brown it unless you want a toasted, nutty note.
• Add marshmallows: Stir in mini marshmallows and a pinch of salt. Keep heat low and stir constantly until completely smooth. Remove from heat and stir in vanilla.
• Fold in cereal: Add Rice Krispies and gently fold until evenly coated. If using sprinkles inside, let the mixture cool 1–2 minutes so they don’t melt or bleed.
• Shape the eggs: Working quickly, press warm mixture into greased egg molds or plastic eggs. If adding a candy center, press a small dent, add candy, and cover with more mixture. Close the mold, then release onto the parchment.
• Finish and set: Decorate with drizzled chocolate or sprinkles while still slightly tacky. Let set at room temperature for 20–30 minutes until firm enough to handle.
• Serve: Arrange on a platter. For a bakery-style look, add a little edible grass or coconut tinted green with a drop of food coloring.