Easter Egg Dipper Treats
- 50 ml or 1/4 cup margarine or butter
- 1 pkg 250 g (about 40) regular or 5 cups (1.25 ml) miniature marshmallows
- 1.5 L or 6 cups Rice Krispies* cereal
- 375 ml or 1-1/2 cups semi-sweet or milk chocolate chips
- 25 ml or 5 tsp shortening
- Multi-coloured sprinkles
1.In large saucepan, melt margarine over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2.Add cereal. Stir until well coated.
3.Using 50 ml (1/4-cup) measuring cup coated with cooking spray, divide warm cereal mixture into 24 portions. Using lightly greased hands, shape each portion into egg shapes. Place on baking sheets lined with wax paper. Cool.
4.In small saucepan, combine chocolate chip and shortening. Cook over low heat until melted, stirring constantly.
5.Dip bottoms of cereal eggs into chocolate. Decorate with sprinkles. Place back on wax paper and refrigerate until chocolate is firm. Individually wrap in plastic wrap. Best if served the same day.
6.MICROWAVE METHOD: In microwave-safe bowl, heat margarine and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 through 5 above. Microwave cooking times may vary.
NOTES / HINTS
TIPS: Store no more than 2 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 at room temperature for 15 minutes before serving.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.