Crispy Easter Eggs

Ingredients:

• 12 small chocolate Easter eggs
• 4 tbsp (60 g) salted butter
• 280 gr. mini marshmallow
• 6 cups puffed rice (breakfast cereal)
• Various sprinkles for decoration
• Special equipment: plastic Easter egg mold and clean egg tray

Preparation:

1. In a large saucepan, melt the butter over low heat. Add the marshmallows and stir. Remove from heat, then add the puffed rice and stir until evenly coated.
2. Take a small amount of the mixture and fill both halves of a plastic egg mold, slightly overfilling one side. If the mixture is too sticky, you can spray your hands with light cooking spray.
3. Press the chocolate egg into the center of one half, then close the plastic mold to form the egg. The mold should be full enough that you feel a slight resistance when closing it.
4. Carefully remove the crispy egg from the mold, decorate with any sprinkles, and place in an egg tray. Repeat with the remaining rice mixture and chocolate eggs.