Prep your pan: Lightly grease a regular or mini muffin tin with cooking spray or a thin layer of butter. Grease a large mixing bowl too. Pour the Rice Krispies into the bowl and set aside.

Melt the butter: In a large pot over low heat, melt the butter until it’s fully liquid and gently foamy, about 1–2 minutes. Keep the heat low to prevent scorching.

Add marshmallows: Stir in the mini marshmallows and keep stirring constantly until fully melted and smooth. This should take 3–4 minutes. Remove the pot from heat.

Flavor it: Off the heat, quickly stir in the vanilla and salt. Mix well so the flavor is evenly distributed.

Combine with cereal: Pour the melted marshmallow mixture over the cereal in the greased bowl. Use a greased spatula to fold until everything is coated. Work quickly before it sets.

Shape the nests: With lightly greased fingers, press a heaping tablespoon (for mini tins) or 1/4 cup (for regular tins) of the mixture into each muffin cup. Press gently up the sides to make a small well in the center.

Let them set slightly: Allow the nests to cool for 10–15 minutes until they hold their shape but are still a bit pliable.

Decorate: Add 2–3 mini chocolate eggs or jelly beans to each nest. For extra flair, place a pinch of tinted coconut “grass” under the eggs or drizzle with melted chocolate.

Release the nests: Use a butter knife to gently lift out each nest. If they’re sticking, run the knife around the edge first.

Finish and enjoy: Let them cool completely on a wire rack, then serve or store.