DIPPED EASTER EGGS~EASTER EGG TREATS~BUNNY IN A CUP!

Thought these would be something festive to add to your Easter Gathering!

DIPPED EASTER EGGS

Does it get any better? Chocolate AND Rice Krispie treats!

INGREDIENTS:
3 tablespoons butter or margarine
1 package (10oz., about 40) regular marshmallows
OR
4 cups miniature marshmallows
6 cups Kellogg's® Rice Krispies® cereal
1 1/2 cups semi-sweet chocolate morsels or milk chocolate morsels
5 teaspoons shortening
Multi-colored sprinkles

DIRECTIONS:
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

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.

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.

MICROWAVE DIRECTIONS:
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.
**For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème 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.

EASTER EGG TREATS

You can decorated these any which way with frosting, sprinkles, candy carrots etc:

INGREDIENTS:
3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
OR
4 cups miniature marshmallows
6 cups Rice Krispies®
OR
6 cups Ready-To-Eat Cereal Cocoa Krisp
Canned frosting or decorating gel
Assorted candies


DIRECTIONS:
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

Using 1/3-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into egg shape. Cool. Decorate with frosting and/or candies. Best if served the same day.

MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
**For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème 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.
Recipes from KELLOGG'S RICE KRISPIES

BUNNY IN A CUP

Kids can help transform dishes of instant pudding into cute bunnies simply by adding store-bought sweets.

Ingredients:
2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
2 twists black licorice
1/4 cup vanilla frosting
Red liquid or paste food coloring
8 cream-filled oval vanilla sandwich cookies
8 green jelly beans
4 pink jelly beans

Directions:
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Pour into four small bowls; cover and refrigerate.
Meanwhile, cut licorice widthwise into fourths, then lengthwise into thirds; set aside. Combine frosting and red food coloring; frost top of cookies to within 1/2-in. of edge.
Just before serving, insert tow cookies into each bowl of pudding for ears. Add green jelly beans for eyes and a pink jelly bean for nose. Place three pieces of licorice on each side of the nose for whiskers
Recipe from Taste of Home & Flo Burtnett