- Cooking Time:
- Preparation Time:
- 1 cup of peanut butter
- 1-7 oz. Marshmallow cream
- 1 ½ cup Rice Krispies
- 1 lb. Block of semi-sweet chocolate
- 2 teaspoons of Crisco
- Blend the peanut butter and marshmallow cream. Gently fold in the Rice Krispies. Form teaspoon size balls and freeze. Slowly melt the chocolate in a double boiler along with the Crisco. Dip the frozen balls into the chocolate and let set until cool. Store in an airtight container.
NotesThis recipe was in the local newspaper around the holidays. A co-worker brought it to work and we all loved them.