Ingredients:
3 tbsp light butter spread, melted
4 c mini marshmallows
6 c. crisped rice cereal
1-3 tbsp extra butter
1 dozen plastic Easter Eggs, washed and dried, then the insides buttered
Directions:
Melt the butter in a large pot. Add marshmallows and melt over medium high heat, stirring constantly. Add cereal and stir to coat completely.
Using buttered hands, fill the large side of the plastic egg to overflowing, allowing about 1-2 inches of the mixture to be mounded up.
Close the small end of the egg to the big end to seal, and make sure they close securely – if they pop open, the egg will likely come apart.
Allow to cool for 2-4 minutes then remove the molded egg onto a plate decorate with sprinkles, jelly beans, chocolate drizzle, etc.
