Fun and festive mini nests made from crispy rice treats and chocolate, topped with candy eggs—perfect for Easter celebrations or springtime treats.

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Grease a mini muffin pan or line with paper liners.
In a large saucepan, melt butter over medium-low heat.
Add marshmallows and stir until fully melted and smooth.
Remove from heat and immediately stir in Rice Krispies until coated.
Press a small handful of mixture into each muffin cup, shaping with a thumb to form a nest shape (with a dip in the center).
Let nests cool and set at room temperature or in the fridge for 10–15 minutes.
Once nests are firm, spoon melted chocolate into the center of each nest.
Top each with 2–3 candy eggs and sprinkle with optional decorations.
Chill until chocolate is set, about 15 minutes.
Carefully remove nests from pan and transfer to a serving platter.
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.

Use gluten-free Rice Krispies to make nests gluten-free.
Substitute peanut butter for melted chocolate for a nutty version (ensure eggs are peanut-free if needed).
Make larger nests using regular muffin tins and adjust cooking time slightly.
Let kids help shape nests and add eggs—they’re great for a festive activity.
For added texture, include mini marshmallows or edible grass around the eggs.