Recipe: Rice Krispie Easter Eggs from Bouchon Bakery

Here's a very special treat for spring and Easter from Bouchon Bakery! They sent us these gorgeous yet easy eggs made from Rice Krispies, rolled in bright, pretty colors and flavors. Read on for recipes for chocolate, peanut butter, and strawberry Rice Krispie Easter eggs!
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Bouchon Bakery is another of Thomas Keller's culinary endeavors, and it has expanded to several locations in Yountville, CA, Las Vegas, and New York City. Each of them were built to provide bread to the Keller restaurants nearby, but they've each grown to also offer pastries and other delicacies.

We love their pretty Easter offerings this year; see that cute bunny above? If you live close to a Bouchon Bakery location you can pick these up there, but the rest of us need a recipe! They were kind of enough to lend us their recipe for these sweet, easy Rice Krispies eggs.

Visit Bouchon Bakery: Bouchon Bakery website

Rice Krispies Easter Eggs

Peanut Butter Rice Krispies Easter Eggs
7oz Marshmallow
1.5oz Butter
3.5oz Rice Krispies
2.7oz Peanut Butter
2.7oz Spanish Peanuts, chopped

In a heavy bottomed saucepot whisk together the butter, marshmallow and peanut butter over medium heat until they have melted together completely. In a mixing bowl fold the Rice Krispies and chopped peanuts into the peanut butter mixture.When cool enough to handle, shape the Rice Krispies mixture into small egg shapes..

Strawberry Rice Krispies Easter Eggs
7oz Marshmallow
1.5oz Butter
4.5oz Rice Krispies
0.4oz Dehydrated Strawberries, chopped (can substitute with freeze-dried)
1.25oz Strawberry Compound (this is a natural concentrate paste imported from France)
4 drops Red Food Color

In a heavy bottomed saucepot whisk together the butter, marshmallow, strawberry compound and food coloring over medium heat until they have melted together completely. In a mixing bowl fold the Rice Krispies and dehydrated strawberries into the marshmallow mixture. When cool enough to handle, shape the Rice Krispies mixture into small egg shapes.

Chocolate Rice Krispies Easter Eggs
7oz Marshmallow
1.5oz Butter
3.5oz Rice Krispies
2.7oz Crunchy Pearls (these are dark, milk and white chocolate covered cereal from Valrhona)
2.1oz 64% Cocoa Chocolate
0.5oz 100% Cocoa Chocolate
0.35oz Cocoa Powder

Bring 2” of water to a boil in a saucepot and place a bowl on top to create a double boiler. In the bowl, melt the chocolates together and then stir in the butter, marshmallow and cocoa powder until the mixture has completely melted together. In a mixing bowl fold the Rice Krispies and crunchy pearls into the marshmallow mixture. When cool enough to handle, shape the Rice Krispies mixture into small egg shapes.

Note: The recipe doesn't explain what to roll these in, but we think black sesame seeds, powdered Oreos, crushed pistachios, toasted coconut, and colored sugars will give you the same effect as the pictured eggs. You may need brush the eggs with a little extra marshmallow to get coatings to stick effectively, too.

Related: Spring Treat: How To Make Golden Chocolate Easter Eggs

Originally posted April 4, 2008.

(Images and recipes courtesy of Bouchon Bakery)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.

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