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| Easter Egg Dipper Treat™ |
"Mold these egg shapes and dip them into chocolate and brightly colored sprinkles with your kids for extra-special Easter basket goodies."
Ingredients :
- 3 tablespoons butter or margarine
- 1 (10 ounce) package JET-PUFFED Marshmallows*
- 6 cups KELLOGG'S® RICE KRISPIES® Cereal
- 1 1/2 cups semi-sweet chocolate morsels or milk chocolate morsels
- 5 teaspoons shortening
- Multi-colored sprinkles
Instructions :
| Prep : 20M | Cook : 24M | Ready in : 1H |
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- In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
- Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
- Using 1/4-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into 2 1/2- x 1 1/2-inch egg shapes. (Or, coat insides of plastic snap-apart Easter eggs with cooking spray. Press cereal mixture into eggs. Remove cereal mixture from plastic eggs.) Cool.
- In small saucepan combine chocolate morsels and shortening. Cook over low heat until melted, stirring constantly. Dip bottoms of cereal eggs into chocolate. Decorate with sprinkles. Place on wax-paper-lined baking sheet. Refrigerate until chocolate is firm. Individually wrap in plastic wrap. Best if served the same day.
Notes :
- * or substitute 4 cups JET-PUFFED miniature marshmallows
- In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Continue with recipe as directed above. Microwave cooking times may vary.
- For best results, use fresh marshmallows.
- 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
- Diet, reduced calorie or tub margarine is not recommended.
- Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
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