Freezer Meal Recipes / Snack / Rice Krispies Easter Baskets

Rice Krispies Easter Baskets

This is a potential recipe for the Rice Krispies & theMotherhood.com blogger food challenge. It is a tasty decorative Easter Basket that is as much of a craft/decorative item as they are a tasty treat.
12 Servings Meet The Cook Tricia's Whole30 Journey Print
Rice Krispies Easter Baskets

Ingredients

  • 1 ½ tablespoons Butter #1
  • 2 cups Marshmallows #1
  • 33 cups Cereal #1
  • 2 cups Sorbet, Raspberry
  • 1 ½ tablespoons Butter #2
  • 2 cups Marshmallows #2
  • 33 cups Cereal #2
  • 12 individual Licorice
  • 2 individual Food Coloring, Green
  • ½ cups Coconut, Shredded
  • ½ cups Jelly Beans

Freezer Containers

  • 2 Gallon Freezer Bags

Supplies

  • Muffin Tins
  • Wax Papers
  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a saucepan, melt butter #1 over low heat.
  2. Add in marshmallows #1 and stir until completely melted.
  3. Remove from heat.
  4. Add in cereal #1 and stir until well coated.
  5. Butter muffin tins.
  6. Add a spoonful of marshmallow mixture to the bottom of each muffin cup and press firmly with wax paper.
  7. Place .25 cups sorbet on top of each marshmallow mixture in muffin tins.
  8. Place in freezer.
  9. Meanwhile, in the same saucepan, melt butter #2 over low heat.
  10. Add in marshmallows #2 and stir until completely melted.
  11. Remove from heat.
  12. Add in cereal #2 and stir until well coated.
  13. Quickly add another layer to the top of the sorbet until the muffin cups are full.
  14. Place licorice strips where you would like a basket handle and mold cereal around licorice to hold it in place.
  15. Place in freezer and allow to freeze 6 hours-overnight.
  16. Mix together green food coloring and coconut and mix until incorporated.
  17. When ready to serve, remove baskets from muffin tins, add green coconut and jelly beans.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a saucepan, melt butter #1 over low heat.
  2. Add in marshmallows #1 and stir until completely melted.
  3. Remove from heat.
  4. Add in cereal #1 and stir until well coated.
  5. Butter muffin tins.
  6. Add a spoonful of marshmallow mixture to the bottom of each muffin cup and press firmly with wax paper.
  7. Place .25 cups sorbet on top of each marshmallow mixture in muffin tins.
  8. Place in freezer.
  9. Meanwhile, in the same saucepan, melt butter #2 over low heat.
  10. Add in marshmallows #2 and stir until completely melted.
  11. Remove from heat.
  12. Add in cereal #2 and stir until well coated.
  13. Quickly add another layer to the top of the sorbet until the muffin cups are full.
  14. Place licorice strips where you would like a basket handle and mold cereal around licorice to hold it in place.
  15. Mix together green food coloring and coconut and mix until incorporated.
  16. Remove baskets from muffin tins, add green coconut and jelly beans.
  17. Flash freeze on baking sheet.
  18. Once frozen, place in indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Enjoy at room temperature.

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