Step 1: Prepare the Dill Pickle Powder (If Making Your Own). If you’re making your own dill pickle powder, place freeze-dried dill pickles in a food processor or spice grinder and pulse until finely ground.

Step 2: Prepare the Pickle-Brined Marshmallows. In a small bowl, combine the dill pickle brine and water. Add the 1/4 cup of reserved mini marshmallows. Let sit.

Step 3: Prepare the Loaf Pan. Coat a 9×5-inch loaf pan with cooking spray. Line the pan with two strips of parchment paper, placed perpendicular to each other and overlapping, leaving an overhang on all sides. Spray the parchment paper with cooking spray.

Step 4: Make the First Layer (Pickle Layer!). Drain the pickle-brined marshmallows. Put 1 ½ cups of the regular mini marshmallows, the drained, brined marshmallows, and 1 tablespoon of butter in a medium microwave-safe bowl. Microwave until the marshmallows are puffed and the butter is melted, about 1 minute. Stir until completely smooth (microwave for 30 more seconds, if necessary). Stir in half of the dill pickle powder (1/8 teaspoon). Tint with one of your food colors, stirring to combine. Add 1 ½ cups of cereal and stir until well coated. Spray your hands or a rubber spatula with cooking spray. Press the mixture into the prepared loaf pan in an even layer.

Step 5: Make the Second Layer. Put 1 ½ cups mini marshmallows and 1 tablespoon butter in a medium microwave-safe bowl. Microwave until the marshmallows are puffed and the butter is melted, about 1 minute. Stir until completely smooth (microwave for 30 more seconds, if necessary). Tint with a different food color, stirring to combine. Add 1 ½ cups cereal and stir until well coated. Spray your hands or a rubber spatula with cooking spray; press the mixture into the loaf pan in an even layer on top of the first layer.

Step 6: Make the Third Layer. Repeat step 5, using a different food color.

Step 7: Make the Fourth Layer. Repeat step 5, using the last food color and the remaining dill pickle powder (1/8 teaspoon).

Step 8: Compact and Refrigerate. Once all of the layers are complete, press the mixture down firmly in the loaf pan to make it compact. Refrigerate until very firm, about 20 minutes.

Step 9: Cut into Slices. Lift the cereal treat loaf out of the pan using the overhanging parchment paper. Remove the parchment paper. Cut the loaf crosswise into ¾- to 1-inch-thick slices.

Step 10: Cut into Eggs. Using a 3- to 4-inch egg-shaped cookie cutter, cut one egg diagonally from each slice.

Step 11: Make the Optional White Chocolate and Dill Dip. If making the dip, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Stir in the finely chopped fresh dill.

Step 12: Drizzle and Serve (Optional). Drizzle the white chocolate and dill dip over the Easter Egg Cereal Treats. Serve and enjoy!