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Written by Karen Giamalva
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Wednesday, 03 March 2010 04:52 |
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Mold these egg shapes and dip them into chocolate and brightly colored sprinkles with your kids. They'll make an extra special goodie for their baskets.
Yield 24 eggs
Ingredients
- 3 tablespoons butter or margarine
- 1 (10 ounce) package regular 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
Directions
- 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.
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