| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cookies, Desserts | 6 | Servings | ||
INGREDIENTS
| 1/2 | c | Butter |
| 10 1/2 | oz | Miniature marshmallows; (1 bag) |
| 2 | Chocolate covered caramel and nougat candy bars*, 2.15 oz. each chopped | |
| 6 | c | Crisp rice cereal |
| Colored sugars; decorator candies and, sprinkles |
INSTRUCTIONS
In 4-quart saucepan, melt butter over medium-low heat. Stir in marshmallows until melted. Remove from heat, stir in candy bars. Stir in cereal. With buttered hands, shape mixture into 1-inch balls. Roll in colored sugars, decorator candies or sprinkles. Place on waxed paper. Store in airtight containers between sheets of waxed paper. Microwave instructions. In large microwave-safe bowl, combine butter and marshmallows. Microwave on high for 2 to 3 minutes, stirring once, until marshmallows are melted. Stir in candy bars. Stir in cereal and shape as directed. * Substitue your favorite chocolate-coated candy bar. TIP: Cookies can be formed into different shapes and sizes. For gifts, shape into large popcorn-size balls, wrap in colored cellophane and tie with ribbon. VARIATION: Prepare mixture as above: Press into buttered 13x9-inch pan. Cut as desired. Makes 4 1/2 dozen. NOTES : I found these recipes in the Heritage Newpaper, Detroit MI Nov.19,1997 'Share a Cookie" section. Recipe by: News-Hearald Newspaper Detroit, MI Nov.19, 1997 Posted to recipelu-digest Volume 01 Number 291 by PLK1028@aol.com on Nov 23, 1997
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