Prepare your decorating station: Lay out a large piece of wax paper and prep some extra pats of softened butter to spread on your hands (for shaping the Rice Krispies into Easter egg shapes). Get your sprinkles ready to go too, if you’re using them.

To make the Rice Krispies, melt the butter in a large sauce pan over medium low heat. Add the marshmallows and stir to coat in the butter. Cook over medium low until the marshmallows are completely melted, stirring occasionally. 

Turn off the heat and carefully stir in the Rice Krispies cereal until it’s all completely coated.

Grease hands with some of the pats of butter and grab handfuls of the Rice Krispies mixture (be careful not to burn yourself if it’s hot). Use your palms to cup the balls and form an oval egg shape. Place the eggs on the wax paper to cool and set up and continue until you’ve used up all the Rice Krispies mixture.

If you want to dip your eggs in sprinkles, you’ll need to do that just after you shape them, before they cool.

Otherwise, let the eggs cool completely on the wax paper.

Then make the chocolate sauce. Melt the butter in the microwave (about 1 minute). Stir in the powdered sugar, cocoa powder, milk and vanilla and stir very well to combine.

Let the chocolate sauce sit for a minute or two to cool down and set up. Then dip each egg in the chocolate, submerging the egg about halfway and turning to coat it in the chocolate sauce. Place the eggs on a piece of wax paper to dry and set up.

If you want to dip the chocolate coated part of the eggs in sprinkles, or add sprinkles to some of the eggs, you’ll need to do that before they cool and set up.

Store finished eggs in a covered container at room temperature. The Rice Krispie eggs will keep at room temperature for up to 5 days.