Much to my mother’s horror I arrived at my parents’ place for the long weekend with a bag of chips, marshmallows, and chocolate candies in tow (also my laundry) – ready to make ruffles and marshmallow squares in her healthful kitchen. After being inspired by an Instagram post from Bake Shoppe in Toronto a couple winters ago, I tossed mini eggs into the salty/sweet mixture to bring some treats into the office last spring. They were a hit. I threw them together again last week, and I guess two years in a row makes it an Easter tradition. They’re cutesie enough to delight kids, and the salty/sweet combo knows no age restrictions.

It’s not much of a recipe – if you’ve ever made rice crispie squares, you already know how to make these – but several friends asked me about them after I posted them on Instagram, so I figured I should share the joy. Happy Easter!

Ruffles & Marshmallows Squares
Makes 12 small squares

Ingredients:
4 tbsp butter + a little extra for greasing the pan
1 bag (220g) of ruffled chips (any brand!)
4 cups mini marshmallows
1/2 cup mini eggs, chopped
optional: 1 tsp vanilla extract

1. Grease a 9 x 9 inch pan.
2. In a medium saucepan melt butter (optional: melt until browned if you want a nuttier butter flavour).
3. Add marshmallows and stir over heat until just melted. Add vanilla (if using).
4. Remove from heat and stir in slightly crushed chips.
5. Add mini eggs.
6. Spoon the marshmallow-chip goo to the prepared pan, and press down into pan with a spatula or lightly greased hands.
7. Let set in fridge for an hour or overnight.
8. Cut into squares and enjoy!