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7 oz (1 jar) marshmallow cream
serves: 54 servings
In heavy medium saucepan, combine marshmallow cream, butter and chocolate chips. Cook over low heat until cho-colate is melted and mixture is smooth, stirring constantly. Remove from heat.Stir cereal into hot chocolate mixture, mixing until thoroughly combined. Drop mixture by rounded measuring teaspoons onto waxed paper-lined cookie sheet.
2 T Butter or margarine
1 c Semisweet chocolate chips
2 c Crisp rice cereal
1 pk (14oz) bittersweet chocolate
2 T Vegetable shortening
White chocolate chips, Optional
Refrigerate about 1 hour, until firm. In top of double boiler, over hot water, melt bittersweet chocolate and shortening. Dip each chocolate ball in melted chocolate and place on waxed paper-lined cookie sheet. Drizzle with melted white chocolate chips. Refrigerate until firm. To serve, place in small candy paper cups.