Cadbury Egg Rice Krispie Treats
Published on March 18, 2026
Quick Summary
These Cadbury Mini Egg Rice Krispie Treats are thick, gooey, and dotted with colorful chocolatey mini eggs and toasted coconut. An easy, festive dessert perfect for spring and Easter!
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Cadbury Egg Rice Krispie Treats: An Easy Spring Dessert
I LOVE Cadbury mini eggs, they are the best Easter candy! Every spring, I stock up on several bags because they make the most delicious treats…and I like eating them by the handful. Over the years, I've shared some of my favorites like Cadbury Egg Cookies, Cadbury Egg Brownies, and Cadbury Egg Blondies and they've all been so popular. This year, I decided we needed Rice Krispie Treats too!
These Cadbury Egg Rice Krispie Treats are soft, gooey, and packed with chocolatey mini eggs and toasted coconut. They're easy to make, perfect for spring gatherings, and such a fun way to celebrate Easter. I've made Rice Krispie Treats countless times, and I've learned a few tricks to get them perfectly soft without being sticky or dense. Using a combination of melted marshmallows and extra mini marshmallows folded in at the end gives them that ideal marshmallow pull we all love. And the Cadbury mini eggs? They add pops of chocolate and a festive crunch that's irresistible.
Whether you're making these for an Easter party, a potluck, or just a fun weekend treat, these Cadbury Egg Rice Krispie Treats are guaranteed to delight. Plus, they're easy enough to make with kids, which makes it even more fun!
Ingredients (with Helpful Notes)
- Unsalted butter: adds richness and lets you control the salt.
- Mini marshmallows: fresh marshmallows melt best; the extra marshmallows folded in at the end make the treats extra gooey.
- Vanilla extract: enhances flavor and balances sweetness.
- Flaky sea salt: makes the chocolate pop; sprinkle lightly on top for a professional touch.
- Crispy rice cereal: use a standard brand for classic texture; fold gently to keep treats airy. If you need the treats to be gluten-free, make sure you use a gluten-free crispy rice cereal, not all crispy rice cereals are gluten-free.
- Toasted coconut: adds flavor and texture; toast until just golden for the best aroma.
- Cadbury mini eggs: chop for even distribution; fold in gently so they don't fully melt.
- Garnish: extra mini eggs and coconut on top make the treats extra festive!
Tips for Making Perfect Rice Krispie Treats
- Chop Cadbury mini eggs safely. Place them in a Ziploc bag and gently crush with a rolling pin. Much easier and safer than using a knife!
- Toast the coconut. Stovetop: Spread in a dry skillet over medium heat, stirring often, until lightly golden and fragrant. Oven: Spread in a single layer on a baking sheet and toast at 350°F for 5–7 minutes, stirring once, until golden. Watch closely so you don't burn it!
- Melt marshmallows slowly over medium-low heat. Prevents scorching and keeps them smooth.
- Fold ingredients gently. Stir in cereal, coconut, and mini eggs without overmixing to keep treats light and airy.
- Lightly butter your hands or spatula. Pressing treats into the pan without squishing keeps them soft.
- Don't skip the extra marshmallows. They create pockets of gooeyness that make every bite delightful.
- Garnish with extra mini eggs and coconut. Sprinkle on top and lightly press in for a festive look and extra texture.
How to Store
- Keep in an airtight container at room temperature for up to 3 to 4 days.
- Avoid refrigerating, which can dry out the treats.
Cadbury Egg Rice Krispie Treats
Ingredients
- 6 tablespoons unsalted butter
- 16 ounces mini marshmallows, plus 2 cups mini marshmallows, divided
- 1 teaspoon vanilla extract
- 1/2 teaspoon flaky sea salt, plus more for sprinkling
- 8 cups crispy rice cereal
- 1 cup toasted coconut
- 1 cup chopped Cadbury mini eggs
- For garnish: extra chopped Cadbury mini eggs and toasted coconut
Instructions
- Prepare the pan. Grease a 9×9-inch pan with butter or nonstick cooking spray for thick treats (or use a 9×13-inch pan for thinner treats). Set aside.
- Melt the butter and marshmallows. In a large pot, melt the butter over medium-low heat. Add 16 ounces (about 9 cups) of the mini marshmallows and stir constantly until completely melted and smooth.
- Add flavoring. Remove the pot from the heat and stir in the vanilla extract and flaky sea salt.
- Add the cereal and extra marshmallows. Gently stir in the crispy rice cereal. Add the remaining 2 cups mini marshmallows and still until well combined.
- Fold in the mix-ins. Gently stir in the toasted coconut and chopped Cadbury mini eggs.
- Press into the pan. Transfer the mixture to the prepared pan and gently press it into an even layer. (Lightly butter your hands or a spatula to prevent sticking.) Don't press down too firmly, keeping the mixture light helps the treats stay soft and gooey.
- Garnish. Sprinkle extra chopped Cadbury mini eggs and toasted coconut over the top and lightly press them into the treats. Finish with a light sprinkle of flaky sea salt.
- Cool and cut. Let the treats cool completely, then cut into squares and serve.
Nutrition
Have you tried this recipe?
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