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