Rice Krispie Easter Egg Cakes

I just couldn't let Easter go by without making some 

fun treats, even if we weren't going to be having 

a big family dinner. 

I wanted to use things that I had in my pantry, 

and I wanted something quick and pretty, so 

I whipped up these super easy little mini cookie cakes 

made out of Rice Krispie treats.

What I am now asking myself is why haven't we always 

layered Rice Krispie Treats with frosting?  Nope, it 

definitely wasn't too much!  

I just made the standard Rice Krispie Recipe

6 C. Rice Krispies

3 T. butter

10 oz. marshmallows

and patted them in a buttered bun pan, making 

them thinner than I normally would.  Let 

them set up for a few minutes. 

Butter an egg shaped cookie cutter so the

marshmallow doesn't stick to the cutter.  

Layer two eggs with buttercream frosting 

and then top it with frosting.  Sprinkle 

spring colored sprinkles on top while 

the frosting is still soft.  

A full batch made 6 mini cakes.  

Buttercream Frosting

1 C. softened butter

3 C. powdered sugar

1-2 T. water

1 tsp. almond flavoring 

pinch salt

Place the butter, powdered sugar, flavoring and salt 

in mixer bowl and begin mixing with a paddle.  

Add water until the frosting is the consistency 

to be piped.  Scrape down sides of the bowl and 

let beat for a few minutes.  It will become 

creamy and white as it beats.  

We dropped some of these off to the 

grandkids.  They loved them too.