MARSHMALLOW CRISPY TREATS:
3 T Dairy free margarine
6 c Mini marshmallows
2 Dozen hollow plastic Easter eggs (optional)
Wash and dry the plastic eggs before you start. Use margarine or oil to grease the insides of the eggs.
Melt margarine in a large pot over low heat. Add marshmallows and continually stir until they are completely melted and smooth. Remove from heat and add cereal. Mix until cereal is fully coated.
Using greased hands, take a plastic egg and pack as much cereal mixture as you can into each side. Close the egg until it is snapped shut and continue to hold it firmly closed for a few seconds, until you can let go without it popping open. Move on to the next egg. This is a great family project, the more hands involved, the faster it will go. (optionally, you can simply form the eggs by hand, but I didn't seem to possess the skill required for this) While your eggs set up, prepare the icing.
SUGAR ICING (dries fairly hard):
6 c Sifted powdered sugar
6 T Water
1/4 c Corn syrup
Mix powdered sugar and water until smooth. Stir in corn syrup. Scrape down sides of bowl as needed until all ingredients are fully incorporated. Lay out a wire cooling rack with foil or plastic wrap underneath to minimize the mess. Remove crispy treats from plastic eggs and dip them one at a time into the icing. Coat each egg fully, shake off excess icing, then place it on the wire rack to dry. They will take 5 hours or more to harden completely. Now decorate your "eggs". Have fun and HAPPY EASTER!!!