Easter Rice Krispie Treats with Chocolate Eggs in 20 Minutes

Instructions:

1. Line your 9x9 inch square baking pan with parchment paper. Make sure there is an overhang on at least two sides so you can lift it out later. Lightly grease the parchment with a tiny bit of butter to be safe.
2. In your large non stick pot, melt the 6 tablespoons of butter over the lowest possible heat setting. We are looking for a slow melt, not a sizzle.
3. Dump the 10oz bag of marshmallows into the melted butter. Stir constantly. Remove the pot from the heat when they are about 90% melted. You want to see a few small lumps; they will finish melting off the heat, which keeps the sugar from getting too hot.
4. Whisk in the vanilla extract, almond extract, and fine sea salt. The mixture should look glossy and velvety.
5. Pour in the 6 cups of rice cereal. Use your silicone spatula to gently fold the mixture until every single grain of cereal is coated in that marshmallow gold.
6. Now, the gooey secret: fold in the reserved 2 cups of whole mini marshmallows and the 1.5 cups of crushed chocolate eggs. The residual heat will soften them without making them disappear.
7. Transfer the sticky mixture into your prepared 9x9 pan.
8. This is the most important part: use a buttered spatula to press the mixture down very lightly. Do not pack it. You want to just level the surface. If you press too hard, you lose the air and end up with a hard bar.
9. Press the remaining 0.5 cup of whole mini chocolate eggs into the top for that showstopping garnish.
10. Let the treats sit at room temperature for at least 30 minutes. Resist the urge to refrigerate them, as this can make the cereal lose its snap. Lift the sling, slice into 12 squares, and serve.