Ruffles Chip Mini Egg Marshmallow Squares

Not sure if you’ve noticed, but I’m slightly obsessed with mini eggs.

I don’t know if it’s the mini eggs, the first days of Spring, or the need for a hobby during this pandemic that has inspired me to blog twice in a week. But here we are with a new and delicious recipe that I am so excited to share with you.

I love the combination of salty and sweet flavours. The sweetness from the mini eggs and marshmallow, paired with the saltiness of the chips make this treat so delicious. A play on the classic Kellogg’s Rice Krispy Squares, these are simple, chewy, and bring back a bit of nostalgic comfort with each bite. I use Ruffles Original Potato Chips because I find the thickness and edges work perfectly with the melted marshmallow and to carry the weight of the Mini Eggs. This post is not sponsored in any way – so I’m just telling you like it is.

If you have been following my recipes for a while, you will notice my obsession with browned butter. I made sure to add that to this recipe, as it’s a simple way to add a nutty, warm flavour without doing anything extra besides, well, browning your butter. This step is highly recommended when making these treats.

In a large pot, melt your butter over medium-low heat.

You have the option to add your marshmallows here, or continue to the next step which is browning your butter.

Browned butter is like liquid gold. With a bit of patience, your butter transforms into a wonderful amber colour and nutty aroma and flavour. It’s worth it!

Continue to heat your butter on low, stirring often, until it starts to create flecks and turns an amber colour.

Keep your eye on it, as it will burn quickly.

Remove from heat.

Add marshmallows and stir until completely melted and smooth.

Add your vanilla and stir until combined.

Add in crushed chips and 1.5 cups mini eggs.

Stir until completely combined.

I’m warning you now, it’s going to take a bit of muscle! But it’s worth the arm workout – trust me.

Line a 13×9″ baking pan with foil. Spray the foil with cooking spray.

Add your chip mini egg mixture to the pan.

Sprinkle your remaining 1/2 cup mini eggs to the top layer and press it all into the pan evenly with your hands.

Allow to cool at room temperature for at least one hour.

Remove foil from pan and cut up into squares.

These treats are so delicious and super easy to make.

Enjoy!

Ruffles Chip Mini Egg Marshmallow Squares

Recipe by Claudia's Cookbook

Servings

15

servings

Prep time

10

minutes

Cooking time

1

hour 

Ingredients

• 1 large bag plain Ruffles Chips (350 grams), crushed into bite-sized pieces

• 2 cups Cadbury Mini Eggs (or candy egg equivalent), crushed

• 10 cups mini marshmallows

• 1 teaspoon vanilla

• 1/3 cup unsalted butter

Directions

• Line a 13″ x 9″ baking pan with foil and spray with cooking spray.
• Melt butter in a large sauce pot over medium-low heat.
• Continue swirling butter on low heat until it turns an amber colour with flecks. Immediately remove from heat.
• Mix in marshmallows and stir to combine until melted and smooth.
• Add vanilla and stir to combine.
• Add crushed chips and 1.5 cups of crushed mini eggs. Stir quickly until all combined.
• Place mixture in your baking pan. Add remaining 1/2 cup of crushed mini eggs onto top layer and press into pan evenly with your hands.
• Allow to cool at room temperature for at least one hour.
• Remove from pan and cut into squares.
• Enjoy!

Notes

• Squares should be stored in an airtight container at room temperature.