Homemade treats in Easter baskets should meet three criteria: they should include Easter candy or pastel colors, it should be easy to store leftovers, and they should be easy to make with little clean-up. Easter baskets should have a variety of treats, so if you're making the treats from scratch, you certainly don't want to be making time-consuming, complex recipes. These No-Bake Coconut Cocoa Pebbles treats have Cadbury mini eggs, are easy to store and can even be frozen, only use a bowl or pot, a spatula, and an 8x8 baking dish, and best of all, they take just a few minutes, no baking required!
Why this recipe works
These ooey-gooey chocolate cereal marshmallow bars are like Rice Krispie Treats but better. Instead of Rice Krispies we use Cocoa Pebbles, and then we add in shredded coconut and Cadbury Mini Eggs to give it a little extra Easter fun. The chocolate from the cereal tastes incredible accompanied by the coconut, and then the Easter eggs give it that extra chocolatey goodness along with a pop of Easter color!
Ingredients and notes
Cocoa Pebbles - Cocoa Pebbles give these marshmallowy cereal bars their chocolate flavor, but any cereal that would taste delicious with coconut and chocolate will work. The most similar substitution would be Cocoa Krispies (the chocolate version of Rice Krispies), but you could also use original Rice Krispies, the treats will just be more similar to a Rice Krispie Treat and will be less chocolatey.
Shredded Coconut - I used sweetened shredded coconut, but unsweetened will work too. In addition to adding flavor, coconut also adds a bit of a bird's nest effect for the chocolate Easter eggs! If you don't like coconut or have an allergy, these quick and easy marshmallow squares will still be delicious without the coconut, too.
Cadbury Mini Eggs - This is my favorite part of the recipe! This is really what gives these treats their Easter vibes. If you're making this outside of Easter or don't have mini eggs, throw in some chocolate chips, M&Ms, or a chopped chocolate bar instead! These cereal bars will also be delicious without any added chocolate if you prefer it that way!
How to make this recipe
Step 1
Melt marshmallow and butter in a large saucepan over low heat, stirring often until melted and smooth. Alternatively, you can do this in a microwave-safe bowl, microwaving for 30 seconds at a time, stirring after each 30-seconds until melted and smooth.
Step 2
Add in the remaining ingredients and stir until the cereal is well-coated and the mix-ins are well-combined.
Step 3
Press the mixture into a lined 8x8 pan, and let set for a few minutes.
Step 4
Top with a sprinkle of additional coconut and chopped mini eggs.
Step 5
Cut into squares and enjoy!
Recipe FAQs
They are two different brands of chocolatey rice cereals, but both will work fabulously in this easy no-bake recipe! Cocoa Pebbles are made by Post and are a bit crispier, whereas Cocoa Krispies are made by Kellogg's and are a bit puffier like Rice Krispies.
These chewy and delicious Easter bars are gluten-free! However, if you swap out another cereal, it may not be so be sure to check your labels. Perfect for a celiac-friendly Easter basket!
These crispy, chocolatey squares can be stored in a zip top baggie or air tight container for a few days. They will harden if not stored properly. To keep for longer, they can be frozen for 4-6 weeks, but be sure to fully defrost before biting in!
Tips & Tricks
- For smaller or thinner treats, use a 9x13 pan.
- Spraying the spatula with non-stick spray will make it easier to stir the mixture together.
- Spraying a large, sharp knife with non-stick spray before cutting will make it easier to slice the gooey bars.
Related Recipes
Fruity Pebbles Treats
Nutella Rice Krispie Treats
Creme Egg Cookies
Lucky Charms Treats with Bailey's Marshmallow
Maple Rice Krispie Treats
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📖 Recipe
No-Bake Coconut Cocoa Pebbles Treats with Cadbury Mini Eggs
Equipment
- large saucepan
- silicone spatula
- 8x8 pan
Ingredients
- 10 oz mini marshmallows
- 2 tablespoons butter
- 3 cups Cocoa Pebbles
- 10 oz Cadbury Mini Eggs each egg cut in half
- 1 ½ cups sweetened shredded coconut plus extra for topping, toasted
- 1 teaspoon kosher salt Diamond Crystal
Instructions
- Line an 8x8 baking dish with parchment paper.
- In a large saucepan over low heat or in a microwave-safe bowl heating in 30-second increments, melt marshmallow and butter until smooth.
- Add the remaining ingredients to the melted marshmallow and stir till well combined.
- Press the mixture into lined baking dish.
- Sprinkle desired amount of additional coconut on top.
- Let set and cut into squares.
Notes
Nutrition
Nutrition information is automatically calculated so should only be used as an estimate. Accuracy is not guaranteed.
This recipe was originally posted on April 3, 2017, but was republished with new photos, additional information about the recipe, step-by-step instructions, FAQs, and tips and tricks in March of 2022.
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