Feb 25, 2011
This recipe makes 12 servingsINGREDIENTS
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 sprinklesINSTRUCTIONS
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.
Recipe courtesy of Canadian Living and Best Recipes Ever