Easter Egg Dipper Treat™ Popular Recipes

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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

• 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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