HOW TO MAKE IT :
- Spray mini-tart pans with non-stick butter spray and set aside.
- Add butter to a large saucepan over medium-low heat. Allow the butter to melt for about 30 seconds, and then add mini marshmallows and stir with spatula.
- Once the mixture has melted remove from heat and add in the vanilla extract and salt.
- Pour in the Crispy Rice Cereal and combine evenly using the rubber spatula.
- Once combined, top with Easter sprinkles (optional) and give it another quick mix.
- Scoop the mixture into the pans using the spatula and a spoon. Then, using either your fingers or the spoon to push down into the pan and pinch the sides, creating a nest shape.
- Allow the nests to cool inside the pans.
- Once cooled, pipe chocolate frosting in the center using an open star 1M piping tip, and top with 3 chocolate egg candies.
Notes
- PRO TIP: Before spooning the treats into the tart pans, quickly run the spoon under water to keep the marshmallow mixture from sticking to it. You can do the same with your fingers to prevent stickiness.
- Mini Muffin Pans- If you don’t have enough mini tart pans, you can create the marshmallow mixture nest shape in a mini muffin pan or full size cupcake tin. Just note that if you use the mini muffin pan they will make about 24 nests, and if you make the full size version, you’ll only get about 6-8 nests. You could fill the full size cupcake tin only halfway up, which would give you a more manageable size nest.
- Chocolate Frosting- feel free to whip up our favorite Chocolate Buttercream Frosting (you’ll only need about half a batch). Or a 16oz tub of canned frosting will work too.
- Vanilla Frosting- you could also use a vanilla frosting and tint it a pastel green if you prefer.
- Storage: Keep these treats in an airtight container for up to 3 days. They are best served within the first 24 hours.
- Marshmallows- fresh is best! You’ll need about half of a 10oz bag of marshmallows, roughly 3 cups.
