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March 27, 2013

Here comes Easter: Crispy Rice Easter Egg Pops recipe from


This looks fun and yummy, thanks to

  • 3  tablespoons
  • 1
    (10 oz.) package, marshmallows
  • 6  cups
    rice cereal
  • 12
    candy sucker sticks (available at your local crafts store)
  • 1  bag
    white candy coating disks (available at your local crafts store)
  • 1/2  bag
    pink candy coating (available at your local crafts store)
  • Assorted candy for decoration


1. In a large saucepan over low heat melt butter. Add marshmallows and stir until melted. Remove from heat and stir in rice cereal until well coated.
2. Spray your hands with a non stick cooking spray and divide the mixture into 12 pieces. Form each piece into an egg shape. Place on wax paper to set.
3. When partially set, place a candy sucker stick in one end going 1/2-inch into the bottom of the egg. Allow to set completely.
4. Melt white candy coating disks in a microwave-proof bowl on high for 1-2 minutes, stirring every 20 seconds until smooth. Dip each crispy rice egg pop in the white candy coating until completely covered. Allow excess candy coating to drip off. Dry standing up. (Paula Deen’s Note: I used the underside of my egg carton and just punched small holes in it. You could also use a piece of styro-foam.)
5. When white candy coating is dry, prepare the pink candy coating as you did the white and dip just one half of each egg into the pink. You will now have a white half and a pink half. Allow to dry.
Decorate Your Eggs:
Now the fun begins. Decorate your eggs with anything you want. Have fun. Use a little of the melted candy coating to act as your “glue” when applying decorative candies.

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