Krispie Treat Easter Bunny Huts
Author: 
 
Makes 6 large eggs.(approximately 4 inches long and 2¾ inches wide)
Ingredients
  • 3 tablespoons butter
  • ½ cup candy melts (colored or white)
  • 2 cups miniature marshmallows
  • Food coloring, ½ teaspoon flavored extract - optional
  • 5 cups crispy rice cereal
  • ROYAL ICING:
  • 4 cups powdered sugar
  • 3 tablespoons meringue powder
  • 5 tablespoons warm water
  • 6 small foil-covered chocolate bunnies
  • Small jelly beans
  • Round candy (I used white Sixlets, but small M&Ms or chocolate chips would work too)
Instructions
  1. Eggs can be formed with your hands or molds. If using plastic or metal molds, lightly butter the insides.
  2. In a very large pan (non-stick is definitely recommended) on low heat, melt the butter and candy melts together, stirring often.
  3. Once melted, stir in marshmallows and any additional coloring or flavoring. As soon as all of the marshmallows have melted, remove pan from the heat and stir in the rice cereal. Stir well to coat the cereal completely.
  4. IF USING MOLDS:: Fill prepared molds and press down firmly. Add additional mixture, cupping with the palm of your hand to create a 3-D egg. Pack it down! Slide each egg out, turn over and press into mold again. This will make both sides uniform. If possible, dry for 2 hours in the molds. Otherwise, turn eggs out onto parchment or a baking sheet. Check often to make sure the eggs haven't broken apart. If they do, just squeeze them back together.
  5. BY HAND: Butter your hands (or dip them in water and give the a shake) and form mixture into egg shapes. It's important to press very firmly as you shape them. Let them dry on a piece of parchment or baking sheet. Check often - if they start to break apart, just squeeze them back together. Allow eggs to dry for 2-3 hours.
  6. ROYAL ICING: In a large bowl, combine powdered sugar and meringue powder. On medium speed, slowly add water until mixture is thick and creamy. Add a little more water, ¼ teaspoon at a time, if necessary. Beat for 5 minutes, until stiff peaks form. Keep icing covered with plastic wrap. It dries out quickly!
  7. ASSEMBLY: Using a serrated blade, slice a piece lengthwise off one side of the egg. Make it a generous slice; a thin door is a fragile door! With royal icing, glue a candy doorknob on the right side of each door and set aside to dry. Use a melon baller to scoop out enough of the egg to comfortably hold your small chocolate bunny. Paint the inside with royal icing, then place bunny and a few small jelly beans in the cavity.
  8. Using a small open star tip, pipe icing around the outside of the opening. Let it dry completely. Once all of the eggs are done, lay them down. Pipe a small amount of icing on the left side of each door and attach it, leaving it slightly ajar. Let door dry completely before sitting egg upright.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=8566