Easy & Edible Rice Krispie Easter Baskets

Need some new ideas for your Easter baskets?  Avoid that trip to the dollar store for stuff that doesn’t actually get played with and make these cute edible easter baskets instead.

Prepare Your Ingredients

Let’s start with the fun stuff– picking out the candy!  I’ve chosen Peeps and chocolate bunnies as my main candy, with various sizes of candy eggs for filler.  The coconut is to mimic the basket filling.  You can use either sweetened or unsweetened, but I prefer the look of the sweetened.

To make the basket, you need a bowl in whatever size you would like your basket to be.  I found soup bowls to be the easiest size to work with.  Your typical puffed wheat or Rice Krispie squares recipe will make around 5 soup-bowl-sized edible Easter baskets.  I tried both recipes and prefer using puffed wheat.  Here’s my basket recipe:

• 40 large marshmallows
• 1 tsp vanilla
• 1/4 cup butter
• 7 cups puffed wheat (or Rice Krispies)

Combine the marshmallows, vanilla, and butter in a large microwavable bowl.  Microwave for 60 seconds and stir.  Add 15 seconds and stir again if the marshmallows are not fully melted.  Add in puffed wheat and stir.  Grease 5 soup bowls.  Add in puffed wheat mixture and press down to make a nest.

Related: The Ultimate Guide to Natural Dyed Easter Eggs and a stunning Mini-Egg Naked Ombre Cake.

Next, we’ll need to make sure everything sticks together.  I used about 3 tablespoons of royal icing.  You can find the recipe I use at The Pioneer Woman.

Assemble Your Easter Basket

Finally, it’s time for the fun part!  I like to start by placing my larger candies (like the Peeps or the Lindor Bunnies) and move on to the smaller ones.  There’s really no right or wrong way to do it.  Once you have an arrangement you like, finish it off by sprinkling coconut around the edges.

Finally, leave your edible easter baskets to dry overnight.  This allows the icing to set and makes sure that everything will stay together.  Once it has dried, carefully take the easter basket out of it’s bowl.  I found it worked best if I pried it loose with a fork first.  (This is why I decided that I liked working with puffed wheat better–much easy to take out of the bowl!!)

Next step?  Enjoy!

What do you like to put in your Easter baskets?  Will you give these a try?

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Edible Puffed Wheat Easter Basket

Yield: 5 bowls

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Ingredients

• Basket
• 40 large marshmallows
• 1 tsp vanilla
• 1/4 cup butter
• 7 cups puffed wheat (or Rice Krispies)
• Filling
• Royal icing
• Shredded coconut
• Peeps, mini eggs, or other festive decorative candies

Instructions

1. Combine the marshmallows, vanilla, and butter in a large microwavable bowl.  Microwave for 60 seconds and stir.  

2. Add 15 seconds and stir again if the marshmallows are not fully melted.  Add in puffed wheat and stir.  

3. Grease 5 soup bowls.  Add in the puffed wheat mixture and press down to make a nest.

4. Top with icing, shredded coconut, and decorative candies.