DESSERT RECIPES

Three No-Bake Easter Treats

Updated

Three no-bake Easter treats for the holiday table: chocolate-dipped crispy rice eggs, chocolate oat cookie nests filled with mini eggs, and white chocolate lemon truffles.

Prep
1 hr
Cook
10 min
Total
3 hr 10 min
Yield
24 crispy rice eggs, 12 cookie nests and 24 truffles
Illustration of Three No-Bake Easter Treats

This trio from the KitchenSimplicity archive keeps the oven free for the ham and casseroles. Marshmallow crispy rice treats are shaped into eggs and dipped in chocolate and sprinkles, the classic stovetop chocolate-oat no-bake cookie is pressed into muffin cups to make little nests, and a simple white chocolate ganache flavored with lemon is rolled into powdered-sugar truffles.

Each one has a job kids can help with, whether that is dipping eggs in sprinkles, filling nests with coconut and candy eggs, or rolling truffles in sugar. They also travel well, so pack them in egg cartons or small boxes for hostess gifts and Easter baskets.

Tips

  • Short on time? Press the crispy rice mixture into a greased 9x13-inch pan, let it set, cut into bars and dip those instead.
  • Tint the nest coconut green by shaking it in a zip-top bag with a few drops of food coloring. Jelly beans or candy-coated almonds make good egg alternatives, and a mini muffin pan gives bite-size nests.
  • The crispy rice eggs and cookie nests keep covered at room temperature for 2 days; the truffles keep in the fridge for up to 1 week. All three freeze well for longer storage.
  • If you use salted butter in the truffles, skip the pinch of salt. A drop of yellow food coloring with the lemon extract gives them a sunnier color.

Three No-Bake Easter Treats

Prep
1 hr
Cook
10 min
Total
3 hr 10 min
Yield
24 crispy rice eggs, 12 cookie nests and 24 truffles

Ingredients

  • For the chocolate-dipped crispy rice eggs:
  • 1/4 cup (57 g) butter, plus more for greasing
  • About 40 large marshmallows or 5 cups mini marshmallows (250 g)
  • 1/2 teaspoon vanilla extract
  • 6 cups (about 165 g) crisp rice cereal, such as Rice Krispies
  • 6 ounces (170 g) semisweet baking chocolate, chopped
  • Sprinkles, for decorating
  • For the no-bake cookie nests:
  • 2 cups (400 g) granulated sugar
  • 1/2 cup (120 ml) milk
  • 1/2 cup (113 g) butter
  • 3 cups (270 g) old-fashioned rolled oats
  • 1/4 cup (21 g) unsweetened cocoa powder
  • Pinch of salt
  • 1 cup (85 g) sweetened shredded coconut, plus more for decorating
  • 1 teaspoon vanilla extract
  • Mini chocolate eggs, for filling
  • For the white chocolate lemon truffles:
  • 1 cup (170 g) chopped white chocolate or white chocolate chips
  • 5 tablespoons (70 g) unsalted butter
  • 3 tablespoons heavy cream
  • Pinch of salt
  • 1 teaspoon lemon extract
  • Powdered sugar, for coating

Steps

  1. Crispy rice eggs: Melt the butter and marshmallows together in a large pot over low heat, stirring until smooth. Stir in the vanilla, take the pot off the heat and fold in the cereal until it is evenly coated.
  2. Crispy rice eggs: Grease a 1/4-cup measure and your hands. Scoop a portion of the warm mixture and press it into an egg shape. Set on parchment and repeat with the rest; you should get about 24.
  3. Crispy rice eggs: Melt the chocolate in short bursts in the microwave, stirring often. Dip the top of each egg in chocolate, then in sprinkles, and let set on parchment.
  4. Cookie nests: Lightly grease a 12-cup muffin pan (or use silicone cups). Bring the sugar, milk and butter to a boil in a medium saucepan, stirring, then let it boil gently for 3 minutes.
  5. Cookie nests: Remove from the heat and quickly stir in the oats, cocoa, salt, coconut and vanilla until combined.
  6. Cookie nests: Divide the mixture among the muffin cups. With the back of a spoon, press down in the center and up the sides to form a nest. Leave at room temperature until firm, about 1 hour, then run a knife around the edges and pop them out. Fill each nest with a little coconut and a few mini eggs.
  7. Truffles: Melt the white chocolate, butter and cream together in a heatproof bowl set over simmering water, or in the microwave in short bursts, stirring until smooth. Stir in the salt and lemon extract.
  8. Truffles: Let the mixture cool for a few minutes, cover and refrigerate for about 2 hours, until firm enough to scoop.
  9. Truffles: Scoop with a small cookie scoop or melon baller, roll into 1-inch balls and toss in powdered sugar. Keep chilled until serving.

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