These Easter Egg Dippers would be a great recipe for the kids to help out with. Let me know if your family enjoyed this fun recipe. : )
Ingredients:
- 3 tablespoons butter or margarine
- 1 (10 ounce) package regular 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
Directions:
- 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.
Footnotes:
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Microwave Directions:
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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.
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Notes:
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For best results, use fresh marshmallows.
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1 jar (7 oz.) marshmallow creme can be substituted for marshmallows.
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Diet, reduced calorie or tub margarine is not recommended.
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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.
This kid friendly recipe came from Kellog’s Rice Krispies & AllRecipes.com
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