Rice Krispy Treats Panoramic Eggs

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Does anyone else remember making sugar panoramic eggs as a kid?   I picked up some molds at the Decorette Shop in Portland a few years ago and was determined to make them with my girls.  I found a handful of recipes online and tried them all… and they all failed.  This last time I thought maybe I was going to get lucky..

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Uhhh, nope.  I gave in.  Too many failed batches.

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But I still wanted to do something fun with the panoramic egg idea.  So I decided to try using rice krispy treats instead of the sugar mixture.  And guess what? It worked amazing!  I added a coating of candy melts to keep their shape, and you could certainly do any color of those you like.   I liked the colorburst ones, which are white with little dots of color.
The best part is making these with kids.  If you don’t want to use royal icing, you could always just use additional candy melts to glue the 2 halves together and let firm up ahead of time, then just use plain frosting or more candy melts for the kids to glue their pieces inside.  And if all else fails, just let them eat them. 🙂
Oh, and if you can’t find some molds just look down the Easter aisle and you should be able to find a big egg shaped container to use.  Just look for one that has the seam going lengthwise and not down the width.

RICE KRISPY TREATS PANORAMIC EGGS

Various candy for filling, or pictures
candy melts in desired color (I used Wilton’s colorburst)

For Rice Krispies:
3 T butter
10 oz regular marshmallows (about 40), or 4 cups mini marshmallows
6 cups Rice Krispies, cocoa krispies, or fruity Pebbles (or like sized cereal)

Melt butter in a large pot on medium low heat.  Add marshmallows, stir until combined and melted.
Remove from heat, stir in cereal until well coated.
For Royal Icing:
1 lb powdered sugar
2 T meringue powder
6 T water (or replace water and meringue powder with 3 egg whites)
1/2 tsp cream of tartar

Mix all icing ingredients together and whip to stiff peaks.

Spray mold lightly with nonstick spray, then using fingers or the back of a spoon push rice krispies into mold, keeping thickness under 1/2 an inch.

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Turn out egg shapes onto a tray and place in the fridge or freezer to firm.  After firm use a small knife to carefully carve out a window in one of the halves.
Alternatively, you can cut an end off both halves for a different view.  If you don’t have a base mold go ahead and cut a flat edge for the egg to stand.

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Melt the candy melts and coat the inside of the egg halves.  (I placed them back in the mold for this, then popped in the freezer for a moment to firm.)

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When the candy melts are set up turn egg halves back onto a tray.
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Now coat the outside of the egg halves with more candy melts.  Use a pastry brush to get them evenly coated.  Let candy melts set up until hard.
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Make the royal icing and use to glue the 2 halves together (and fill any gaps).  Then pipe some grass inside the egg through the opening (alternatively you can position the candy figures or pictures before gluing the front half on, then fill in the front through the opening).  Pipe over the glued edge and around the front opening.
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For this style you will want to make your little scene before gluing the halves together:
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We used little gummy bunnies, peeps, and jelly beans…
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I love the bases.  With a little bit of royal icing for glue the eggs stay on well.
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And my little one had to have hers pink… with 2 pink bunnies inside of course 🙂
I let my daughters decide how they wanted them done, and assisted with doing the piping.  We’ll see how long they last.  But I would much rather they eat these than the pure sugar ones!
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Rice Krispy Treats Panoramic Eggs

Ingredients

  • Various candy for filling, or pictures
  • candy melts in desired color (I used Wilton’s colorburst)
    For Rice Krispies:
  • 3 T butter
  • 10 oz regular marshmallows (about 40), or 4 cups mini marshmallows
  • 6 cups Rice Krispies, cocoa krispies, or fruity Pebbles (or like sized cereal)
  • .
    For Royal Icing:
  • 1 lb powdered sugar
  • 2 T meringue powder
  • 6 T water (or replace water and meringue powder with 3 egg whites)
  • 1/2 tsp cream of tartar

Instructions

Make the Rice Krispies:
  • Melt butter in a large pot on medium low heat. Add marshmallows, stir until combined and melted.
  • Remove from heat, stir in cereal until well coated
  • Make the royal icing:
  • Mix all icing ingredients together and whip to stiff peaks.
  • Spray mold lightly with nonstick spray, then using fingers or the back of a spoon push rice krispies into mold, keeping thickness under 1/2 an inch.
  • Turn out egg shapes onto a tray and place in the fridge or freezer to firm. After firm use a small knife to carefully carve out a window in one of the halves.
  • Alternatively, you can cut an end off both halves for a different view. If you don’t have a base mold go ahead and cut a flat edge for the egg to stand.
  • Melt the candy melts and coat the inside of the egg halves. (I placed them back in the mold for this, then popped in the freezer for a moment to firm.)
  • When the candy melts are set up turn egg halves back onto a tray.
  • Now coat the outside of the egg halves with more candy melts. Use a pastry brush to get them evenly coated. Let candy melts set up until hard.
  • Make the royal icing and use to glue the 2 halves together (and fill any gaps). Then pipe some grass inside the egg through the opening (alternatively you can position the candy figures or pictures before gluing the front half on, then fill in the front through the opening). Pipe over the glued edge and around the front opening.
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