Ingredients
16ozmarshmallows,mini or regular size work
7cupsRice Krispies
2tbspbutter
Easter Egg Candies
green food coloring
½cupunsalted butter
4cupspowdered sugar
¼cupmilk
1tspvanilla
Preparation
Grease cupcake pans and set aside.
Melt marshmallows and butter in a microwave-safe bowl. Keep a close eye on them and make sure they aren’t puffing up too much and falling out of the bowl.
Stir together until well blended and pour in Rice Krispies. Stir until well combined.
Spoon into greased cupcake pan and press down with wax paper.
Let set for ½ an hour.
Combine butter, milk, vanilla, and 2 cups of your powdered sugar in a large bowl. Mix for about 5 minutes until smooth and creamy. Then add the remaining powdered sugar and food coloring.
Pipe your frosting into your cookie cups and top with Easter egg candies.
Serve and enjoy.
