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Peanut Butter Rice Krispies® Treat Eggs

Ashley Baron Rodriguez

"Move over creme eggs, there's a new Easter treat that is sure to become as iconic as your creamy center. A crisp peanut butter Rice Krispies® treat surrounds a surprising candy 'yolk' center, while the sweetness is offset with an eggshell made up of dark chocolate. Of course, if you'd like the treats to look more egg-like you could cover them in white chocolate. You can also use your favorite Rice Krispies® treat recipe in place of the one here."
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1 h 50 m servings 226 cals
Original recipe yields 24 servings (24 eggs)

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  1. Beat confectioners' sugar, 2 tablespoons butter, corn syrup, vanilla extract, pinch salt, and yellow food coloring together in a bowl until smooth, adding food coloring as necessary until your desired "yolk" color is reached. Cover the bowl with plastic wrap and refrigerate until cold, at least 30 minutes.
  2. Melt 6 tablespoons butter in a pot over medium-high heat until butter turns golden and has a nutty fragrance, about 5 minutes. Reduce heat to medium-low, add marshmallows and peanut butter, and cook and stir until marshmallows and peanut butter are melted and mixture is well-combined. Remove from heat.
  3. Stir rice cereal and kosher salt into marshmallow mixture until cereal treat mixture is well-combined. Cool to room temperature.
  4. Roll "yolk" mixture into gumball-size balls, about 1/2 teaspoon "yolk" mixture per ball. Scoop about 1/3 cup cereal treat mixture into your hand and form it into a 2-inch round; press an indentation into the center with your finger and place 1 "yolk" in the indentation. Wrap the cereal treat around the "yolk" and squeeze firmly to form an egg shape. Repeat with remaining cereal treat mixture and "yolks." Set completed "eggs" on a plate and refrigerate until firmed, at least 15 minutes.
  5. Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Use 2 forks to dip each cereal "egg" into chocolate to coat completely. Place finished eggs on a plate and refrigerate until chocolate sets, at least 15 minutes.


  • Cook's Notes:
  • These eggs will keep for up to 1 week if stored in an airtight container.
  • To maintain the sheen of the chocolate, keep refrigerated until ready to serve.
  • You can use bittersweet instead of semisweet chocolate, if desired.

Nutrition Facts

Per Serving: 226 calories; 10.8 g fat; 32.2 g carbohydrates; 2.4 g protein; 10 mg cholesterol; 149 mg sodium. Full nutrition

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Read all reviews 2
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Great flavor and worth the extra step of making the filling. I melted milk chocolate with a dab of coconut oil and the subtle flavor really made these treats extra special.

I made these in a 9x13" pan, more like Peanut Butter Rice Krispie Treat Bars with Chocolate Frosting, and cut them into squares. I completely left out the yolk part, otherwise I followed the rec...