We love their pretty Easter offerings this year; see that cute bunny above? If you live close to a Bouchon Bakery location you can pick these up there, but the rest of us need a recipe! They were kind of enough to lend us their recipe for these sweet, easy Rice Krispies eggs.
• Visit Bouchon Bakery: Bouchon Bakery website
Rice Krispies Easter Eggs
Peanut Butter Rice Krispies Easter Eggs7oz Marshmallow
1.5oz Butter
3.5oz Rice Krispies
2.7oz Peanut Butter
2.7oz Spanish Peanuts, chopped
Chocolate Rice Krispies Easter Eggs
7oz Marshmallow
3.5oz Rice Krispies
2.7oz Crunchy Pearls (these are dark, milk and white chocolate covered cereal from Valrhona)
2.1oz 64% Cocoa Chocolate
0.5oz 100% Cocoa Chocolate
0.35oz Cocoa Powder
Bring 2” of water to a boil in a saucepot and place a bowl on top to create a double boiler. In the bowl, melt the chocolates together and then stir in the butter, marshmallow and cocoa powder until the mixture has completely melted together. In a mixing bowl fold the Rice Krispies and crunchy pearls into the marshmallow mixture. When cool enough to handle, shape the Rice Krispies mixture into small egg shapes.
Note: The recipe doesn't explain what to roll these in, but we think black sesame seeds, powdered Oreos, crushed pistachios, toasted coconut, and colored sugars will give you the same effect as the pictured eggs. You may need brush the eggs with a little extra marshmallow to get coatings to stick effectively, too.
Super adorable and easy favor! Marshmallows become bunny tails!\