‘The Pioneer Woman’: Ree Drummond’s Crispy Easter Eggs Are a Cute Holiday Dessert

Ree Drummond has the perfect Easter dessert idea that kids (and adults) will love — a fun spin on classic Rice Krispies treats. The Pioneer Woman star shared her easy recipe that includes plenty of extra cuteness with additional decorations.

Ree Drummond made an easy Easter church potluck dessert

Drummond made the recipe on an episode of The Pioneer Woman dedicated to Easter recipes. Drummond made the crispy eggs for an Easter Sunday potluck at church. “It’s Easter time and spring is in the air,” she said.

“On Easter Saturday, you’ll usually find me in the kitchen getting ready for Easter Sunday,” Drummond explained. “Tomorrow at church we’re having an Easter potluck and I’m going to make a treat to take with me.”

The Food Network host made her crispy Easter eggs, a holiday spin on marshmallow Rice Krispies treats. “They’re so delicious,” she said. “They’re just a play on the crispy treats we all know and love and the kids always love them. And I have to say, the adults love them too.”

Drummond melted butter in a pot, added mini marshmallows, and stirred to combine and melt the marshmallows. “It doesn’t happen very quickly but once it does happen, I want to be paying attention,” she shared. “I don’t want this mixture to burn.”

She turned off the heat and added rice cereal to the pot. “It’s nice to use these heavy pots because even when you turn the heat off they stay nice and warm so it’ll keep that mixture super soft,” she said.

Ree Drummond makes the dessert into an Easter shape

Drummond folded the cereal into the ingredients until it was mixed with the marshmallows and explained how you don’t have to stick with the classic format for the treat.

“You know, these crispy treats that we all grew up with, they don’t always have to be cut into squares,” she explained. “It’s so fun to form them into different shapes. You can also press them into a pan and cut easter shapes with cookie cutters. That’s a fun way to go too.”

After everything was mixed together, she sprayed her hands with coconut oil. “This is the stickiest substance known to man so I’m going to need all the help I can get,” she said.

Drummond used a plastic Easter egg as a mold. She grabbed enough of the marshmallow and cereal mixture to fit into the egg, pressing it into the bottom. For a little extra fun, she placed a chocolate egg in the center, then filled the other half of the plastic egg. “You want to overflow it just a tad,” she recommended. She placed the plastic egg pieces together and pressed firmly to form the crispy egg.

After making the eggs, she got to work on decorating them. Drummond and her kids dipped the eggs in various colored sugar and sprinkles. “You can get as crazy as you want,” she said of the decorating process.

The full recipe is available on the Food Network website.

Drummond made a simple veggie and dip spread, too

Drummond balanced the Easter dessert with a healthy potluck option, providing an assortment of fresh vegetables with an easy spinach dip. She arranged the vegetables on a bed of kale in a basket and used a hollowed-out half of cabbage to cleverly hold the dip.

To make the dip, Drummond combined mayonnaise, sour cream, garlic, spinach, carrot, green onion, lemon juice, salt, and pepper and placed it in her veggie serving bowl.

“This dip just tastes better and better if it’s able to sit for a few hours,” she shared. “So overnight in the fridge is perfect.”