Peep-Krispies

Easter is upon us and an important question faces us once again. What are we going to do with all those peeps??? Slowly eat them until June? Gobble them up in once sitting on Easter morning? A tough decision, but I’m here to offer you a better option: Peep-Krispies.



Peep Rice Krispies Treats have been an Easter tradition in our home for years and we always buy extra peeps before AND after the holiday so we can enjoy this seasonal treat as much as possible. They’re super simple (although a little messy) to make and they look absolutely adorable on any Easter dessert table!



First, grab a few packages of Peeps (I like to use chicks because I feel like it’s a little more marshmallow to work with). One 3oz Peep package (10 Peeps) will equal one layer in your pan and I usually go with four or five color layers in an 8X8 pan. I’ve experimented with a lot of pans and layer numbers over the years and this is what’s worked best for me.


Empty each color of Peeps into its own large mixing bowl with one Tbs of butter in each bowl. Start with your bottom layer color and microwave the Peeps and butter for about a minute and then mix them until the color is evenly distributed.

Fun Fact: Peep eyes are made of edible wax and will basically never melt. They’re pretty hard to destroy at all actually.

Stir in 1 1/2 cups of Rice Krispies until they are well coated in marshmallow and empty the bowl into an 8X8 baking pan. Spread the layer to the corners of the pan and lightly press it down so everything is nice and even. It helps to do this with a lightly greased spatula or the wrapper from your butter stick.

Repeat this with your other colors working up through your layers. Once you’ve finished, wrap your pan with plastic wrap and place it in the fridge for at least 20-30 minutes. Then you’re ready to slice up and serve your Peep-Krispies!


I can’t imagine an Easter without delicious Peep-Krispies! They’re always a crowd-pleaser and and I hope you enjoy them as much as my family does.

Happy Easter!