Cookie Dough Filled Rice Krispie Eggs

Name: Cookie Dough Filled Rice Krispie Eggs
Prep time: 1 h
Cook time: 5 min
Total time: 1 h 5 min
Yield: 16-24 small eggs
Ingredients: 1/4 cup butter, softened; 1/4 cup granulated sugar; 1 tablespoon brown sugar; 1 tablespoon powdered sugar; 1 dash salt; 3/4 teaspoon vanilla extract; 1/2 cup all-purpose flour; 2 tablespoons mini chocolate chips; 3 tablespoons butter; 4 cups mini marshmallows; 6 cups Rice Krispies; 1/4 cup colored sprinkles

Submitted by Cristi Hinten

"Lauren's Latest recipe that I would love to do next year for Easter."

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Ready In:: 1hr 5mins
Ingredients:: 12
Yields:: 16-24 small eggs

ingredients

¹⁄₄ cup butter, softened
¹⁄₄ cup granulated sugar
1 tablespoon brown sugar
1 tablespoon powdered sugar
1 dash salt
³⁄₄ teaspoon vanilla extract
¹⁄₂ cup all-purpose flour
2 tablespoons mini chocolate chips
3 tablespoons butter
4 cups mini marshmallows
6 cups Rice Krispies
¹⁄₄ cup colored sprinkles

directions

Start by making cookie dough first. Place softened butter into a medium sized bowl. Stir in sugars until well incorporated. Stir in vanilla, salt and flour. It may seem to dry at first, but it should all mix inches Once flour is no longer visible, mix the dough with your hands. The heat of your hands should help keep things sticking together. Mix in chocolate chips and divide dough into 16 or 24 equal pieces and set aside.
To make rice krispie marshmallow mixture: in a large pot over medium low heat, melt butter. Stir in marshmallows to coat in butter and let them melt completely. Remove from heat and stir in rice krispies to coat completely.
To assemble: butter your fingers and the inside of a plastic egg mold very well. Press rice krispie mixture into the bigger part of the mold being sure to make a small depression in the center. Place a small ball of cookie dough in the center and form more rice krispie mixture around it to create the bottom portion of the egg. You may place the bottom part of egg mold on to the bottom to press into shape, or you can form the eggs free hand. Once egg is formed, remove from mold and top with sprinkles.
You may also do this completely free form and not use any molds whatsoever. This recipe should yield approximately 24 small eggs or 16 large.

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RECIPE SUBMITTED BY

Cristi Hinten

Kansas City, MO

<p>Learned to cook from my grandma. She is my kitchen inspiration <img title=Innocent src=/tiny_mce/plugins/emotions/img/smiley-innocent.gif border=0 alt=Innocent /></p>

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