In a large pot over medium low heat, melt the butter completely.
Continue heating the butter and allow the butter to bubble and turn a golden brown color. It should give off a caramely nutty aroma.
Once it is golden in color, remove from the heat.
Add the mini marshmallows to the pot and stir to coat in the butter.
Cover with a lid and allow the heat to melt the marshmallows for 5 minutes.
After the 5 minutes, remove the lid and stir the rice krispies into the marshmallows.
Lastly, fold the crushed cadbury mini eggs into the Rice Krispy mixture.
Light press the mixture into a greased 9x13 pan with damp hands.
Allow the mixture to set for 30 minutes before cutting.
Enjoy!