No-bake chocolate-dripped marshmallow and peanut butter candy mounds get crunch from rice cereal and M&Ms.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
4 cups miniature marshmallows
1/4 cup butter
1/2 cup creamy peanut butter
1/8 teaspoon salt
4 cups crisp rice cereal
1-1/2 cups M&M's Chocolate Mini Baking Bits, frozen
6 ounces special dark or semi-sweet chocolate, chopped
1 Tbsp shortening (not butter nor margarine)
1 ounce paraffin (Gulf wax), chopped
In a heavy saucepan over low heat, gently melt together butter, peanut butter, salt, and marshmallows, stirring until almost smooth. Remove from heat and continue stirring until completely smooth. Let rest for 5 minutes.
Meanwhile, measure cereal and candies into a large bowl. Pour marshmallow mixture over cereal and chocolate bits. Toss gently until combined. (Some of the chocolate bits may break and melt.)
Spray your fingers with vegetable oil. Form mixture into 1-1/2-inch rounded mounds and place on waxed paper lined trays. Refrigerate for 30 minutes to set.
For the coating: Melt chocolate, shortening, and paraffin in the top of a double-boiler until smooth. Remove from heat and let cool until just warm to the touch. Pour into a zip-top bag, squeeze out the air, and seal. Snip off a tiny corner of the baggie to use it as a pastry bag. Drizzle tops of cooled candy mounds in a zig-zag fashion until all chocolate is used.
Chill about 30 minutes to set chocolate.
Yield: about 3 dozen, depending upon size of mounds