Robins, Cardinals and Chickadees are singing away so why not have some spring inspired treats for your kids? Rice Krispies has a fun recipe for bird nests. Our Kolcraft Kids has so much fun making them. We talked about Mommy birds and how their babies hatch from eggs. We talked about their favorite birds and why they liked them. We all had so much fun cooking up a recipe together and learning about birds!
For a little healthier spin on these yummy treats, we substituted brown rice puff cereal (found at any health food store)for Rice Krispies and coconut oil for butter. Instead of M&M’s for the eggs we used dried cranberries, nuts and raisins.
What you’ll need
- 1/4 teaspoon water
- 2 to 4 drops green food coloring
- 1/2 cup flaked coconut
- 3 tablespoons butter or margarine
- 1 package (10 oz., about 40) regular marshmallows
- 4 cups miniature marshmallows
- 6 cups Kellogg’s® Rice Krispies® cereal
- Miniature marshmallows
- Jelly beans
- Chocolate eggs
- In small bowl stir together water and green food coloring. Add coconut. Stir until coconut is tinted. Spread on baking sheet to dry.
- In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
- Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.
- Divide warm mixture into sixteen 2 1/2-inch muffin-pan cups coated with cooking spray. Shape mixture into individual cups. Cool. Remove from pans.
- Fill cooled nests with coconut, marshmallows, jelly beans or chocolate eggs. Best if served the same day.
Follow step 1 above. In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 3 thru 5 above. Microwave cooking times may vary.
For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze unfilled cups, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before filling.