HI_MG_1903-thumb-610xauto-101976.jpg)
Ingredients:
1/4 cup (50 mL) butter
2 tsp (10 mL) vanilla
1 bag (250g) mini-marshmallows
6 cups (1.5 L) rice crisp cereal
8 oz (227 g) semisweet chocolate, chopped
1 cup (250 mL) candy sprinkles
Preparation:
In large saucepan, melt butter with vanilla over medium heat. Add marshmallows; cook, stirring, for about 8 minutes or until melted. Remove from heat; stir in cereal until combined. Let cool enough to handle. With well-greased hands, divide and shape mixture into 12 balls. Let cool completely on baking sheet.
Meanwhile, in heatproof bowl over saucepan of hot (not boiling) water, melt chocolate. Dip half of each ball into chocolate then into sprinkles. Place on waxed paper; let dry completely.
Insert wooden stick for holding. Wrap each in plastic wrap and tie with ribbon.
Servings: 12
Nutritional Info
approx. per serving
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
310
2 g
11 g
6 g
54 g
1 g
11 mg
208 mg
-
1%
21%
4%
4%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
310
2 g
11 g
6 g
54 g
1 g
11 mg
208 mg
-
1%
21%
4%
4%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
310
2 g
11 g
6 g
54 g
1 g
11 mg
208 mg
-
1%
21%
4%
4%
