Cinnamon Brown Butter Crispy Rice Eggs
Skip the recipe on the back of the box and try these elevated crispy rice eggs made with cinnamon and brown butter! Learn More: https://www.clubhouse.ca/en-ca
Makes 12
INGREDIENTS
½ cup unsalted butter
250-g bag white mini marshmallows
1 teaspoon Club House ground cinnamon
6 drops Club House Red Food Colour
5 cups crispy rice cereal
Decoration:
3/4 cup white candy melts or moulding wafers
2 drops each Club House Red and Yellow Food Colour
PREPARATION
1. Line a baking sheet with parchment paper.
2. Melt butter in a large non-stick pot over medium-high. When the butter starts to foam, stir until it turns golden and smells nutty, 1 to 2 minutes. (Watch this closely–it may take more or less time depending on the diameter of your pot.)
3. Reduce heat to low, then stir in marshmallows, cinnamon and food colour. Stir until melted and smooth, 1 to 2 minutes. Remove from heat and stir in cereal until well coated.
4. While mixture is still warm (but not hot), scoop ½ cup portions of crispy rice mixture and form into a 1-inch thick egg shape. Set on prepared sheet. Repeat with remaining mixture.
5. Place candy melts in a medium heat-proof bowl. Microwave on high, stirring halfway, until melted, 1 to 2 minutes.
6. Divide evenly into 3 separate disposable piping or resealable zip-top bags. Add red food colour into one bag and yellow food colour into a second bag. (Leave the third bag as is.) Seal bags, then squish and squeeze until colour is uniform. Cut off a small tip at the corner of each bag.
7. Drizzle melted candy melts over crispy rice eggs. Let stand until candy is firm, about 10 min.
Tip: Feel free to change food colours in both the eggs and decoration, if desired.