Easter Rice Krispies

This is such a fun and cute recipe for the traditional sweet treat. The different colors of rice crispies are layered and then cut into small squares…very easy and simple.

I am sure that everyone had tried rice krispies treat at least once…if not…it is time to give this simple treat a try.

This is a very simple recipe that will please everyone in your family, not matter their age…it is simple and yummy. I simply added food coloring to give an Easter look, but feel free to make your own color/design.

This can be made ahead and store in an airtight container.


  • 12 cups rice cereal
  • 9 tablespoons butter
  • 12 cups mini marshmallow
  • Green, red and yellow food coloring


Cover a 13 x 9 x 2 inch pan or pyrex with aluminum foil and butter it or with parchment paper. Set aside.

In a large sauce pan, melt 3 tablespoons of butter over low heat. Add 4 cups of marshmallows, continue stirring until the marshmallow are all melted and add a few drops of the green food coloring.

Stir in 4 cups of rice cereal, making sure that the cereal is coated with the marshmallow mixture.

Pour the marshmallow/rice cereal in the prepared pan and press evenly throughout the pan.

Repeat the procedure by adding to the melted marshmallow red food coloring and then the yellow food coloring. Layer each colored marshmallow/rice cereal.

Once the marshmallow/rice cereal cools, remove carefully by lifting the aluminum foil or parchment paper from the pan, place in a flat surface and cut into squares.

I hope you enjoy this simple treat!

Thank you for stopping by Color Your Recipes…have a colorful week!

Raspberry and Marshmallow Cupcakes

If you are craving for sweet, I mean really sweet dessert this is perfect for you… the combination of raspberry jam and the gooey marshmallow can really kill your craving for sugar in no time.

Since I always try to cut sugar from recipes that I follow, I must admit… after one of this mini cupcakes every living cell of my body will be asking for insulin…so be prepared.

This recipe was adapted from Desserts Magazine Issue 25 for the devil’s food cake and the Fluffy Marshmallow was taken from the issue 29.

Next time making this cupcakes, I will use the regular size cup, so the ratio of raspberry jam and cake will be lower, therefore not overwhelmingly sweet, but it is up to you and what you and your family like.


Devil’s Food Cake

½ cup natural cocoa powder
½ boiling water
¼ cup milk
1 teaspoon vanilla extract
½ stick butter
½ sugar
1/3 cup sugar
¼ cup canola oil
2 large eggs
1 cup all-purpose flour
¾ teaspoon baking soda

Fluffy Marshmallow

3 large egg white
¾ cup sugar
2 tablespoons golden syrup
Pinch of salt
1 teaspoon vanilla extract


Devil’s Food Cake

Preheat oven to 350F
In a medium bowl combine the flour and baking powder, and sift twice. Set aside.

In another bowl place the cocoa powder and add the boiling water, mix well and then add the milk and the vanilla extract.
Beat the butter and the sugars until light and fluffy. Slowly pour the oil and mix until well combined
Add the eggs, one at the time, until a smooth texture.

Add 1/3 of the flour mix to the butter/egg mixture until well incorporated. Add approximately ½ of the cocoa mix to the batter, and mix lightly until combined. Repeat the previous steps until the lst 1/3 flour mix.

Spoon the batter into cupcakes cases.

Bake for 18 to 20 minutes, or until a wooden skewer inserted in the center of the cupcake comes out clean.

Remove and let the cupcakes cool on a wire rack.

Fluffy Marshmallow

Place all the ingredients in a heatproof bowl and place the bowl over a sauce pan of boiling water. Whisk using a stand mixer until frothy and slightly opaque, about 10 to 15 minutes.

Remove from the heat and continue to whip on high speed until the mixture turns white and thick and holds its shape.


Use a cupcake corer of a knife make a deep opening in the center of the cupcake.

Spoon the raspberry jam into each opening.

Frost the cupcakes with the fluffy marshmallow using a piping bag or spatula. If desire torch lightly the marshmallow but be careful with the cupcake liners.

If you enjoy this cake, you might want to check on Chiffon Black Forest Cake or the Chocolate Cake with Ganache and Fresh Raspberries.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!