Easter Egg Dipper Treats™ Recipe - Allrecipes.com
Easter Egg Dipper Treats(TM) Recipe
  • READY IN 1 hr

Easter Egg Dipper Treats™

Recipe by  

"Mold these egg shapes and dip them into chocolate and brightly colored sprinkles with your kids. They'll make an extra special goodie for their baskets."

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Ingredients Edit and Save

Original recipe makes 24 eggs Change Servings
  • PREP

    20 mins

    1 hr


  1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
  2. Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated.
  3. Using 1/4-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into 2 1/2- x 1 1/2-inch egg shapes. (Or, coat insides of plastic snap-apart Easter eggs with cooking spray. Press cereal mixture into eggs. Remove cereal mixture from plastic eggs.) Cool.
  4. In small saucepan combine chocolate morsels and shortening. Cook over low heat until melted, stirring constantly. Dip bottoms of cereal eggs into chocolate. Decorate with sprinkles. Place on wax-paper-lined baking sheet. Refrigerate until chocolate is firm. Individually wrap in plastic wrap. Best if served the same day.
Kitchen-Friendly View


  • In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Continue with recipe as directed above. Microwave cooking times may vary.
  • Notes:
  • For best results, use fresh marshmallows.
  • 1 jar (7 oz.) marshmallow creme can be substituted for marshmallows.
  • Diet, reduced calorie or tub margarine is not recommended.
  • Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
  • RICE KRISPIES TREATS® is a registered trademark of Kellogg NA Co. for cereal-based snack food.
  • ®, ™, © 2010 Kellogg NA Co.

Reviews More Reviews

Most Helpful Positive Review
Mar 03, 2010

This is great! I shaped the eggs myself, tuck each egg securely on a skewer and completely dipped the rice crispy treat in chocolate. I also did little batches of white chocolate with different food colors, they came out looking like pastel colors which was great! I did one coat, let it harden, another coat let it harden, and one last coat to make sure it was not all bumpy from the rice, and to give it a good solid shell. Once they were coated I stuck the other end of the skewers in a foam plant base. I am ready to do these for easter!

Most Helpful Critical Review
Mar 29, 2010

I loved this idea but had a hard time melting the chocolate. I used milk chocolate chip morsels and im not sure if thats the right kind. I was disappointed because i LOVED the idea of this recipes. I dont want to down the recipe- i think it was just me.


58 Ratings

Mar 22, 2010

Great treat for the kids! Instead of the chocolate chips I use the colored bags of chocolate you can get at craft stores. VERY easy to use and the chocolates come is any color you can dream of!

Mar 29, 2010

Made these with my girls yesterday and they loved to shape these.....after adding the marshmellow to the krispies.....you really must wait a little before shaping these....aside from the fact that the marshmallow is hot.....it is just too soft and sticky to form....so wait a few minutes....and seriously butter or spray your hands with cooking spray....makes it so easy to form these lil eggs. And these are super tasty too....what could be better than a rice krispie treat...one with chocolate...I used Nestle' semi-sweet morsels and used pastel colored non-peril sprinkles.....fun recipe for the kiddos! Thanks!

Mar 24, 2010

A little hard to mold and I used off brand marshmellows and off brand cereal. And was still good. Also make sure that you use MILK chocolate, not unsweetened chocolate chips.

Mar 29, 2010

I am always looking for new ideas for rice Krispie treats! My grown up husband loves them. This is a great idea.

Mar 31, 2010

A very nice idea. When I melted the chocolate I used a double boiler technique. One large saucepan with water near boiling then chocolate in a smaller saucepan over this so the bottom was in the water but not letting the water overflow into the chocolate. It'll melt perfectly you can leave it there or take it off and put it back at your leisure. I molded by hands and put a toothpick into each then let them cool. Then I dipped them. Also, I tend to use paraffin wax to temper my chocolate instead of shortening.

Aug 12, 2010

Kids and adults loved these!


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  • Calories
  • 135 kcal
  • 7%
  • Carbohydrates
  • 22.4 g
  • 7%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 5.7 g
  • 9%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 85 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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