Ingredients Jump to Instructions ↓

  1. 3 tablespoons butter

  2. 4 cups large marshmallows (about 40)

  3. 1/4 teaspoon peppermint extract

  4. 6 cups crisp rice cereal

  5. 6 ounces white candy coating, coarsely chopped

  6. 4 drops green food coloring, optional Green sprinkles

Instructions Jump to Ingredients ↑

  1. In a large saucepan, melt butter. Add marshmallows; cook and stir over low heat until melted. Remove from the heat; stir in extract and cereal. With buttered hands, press mixture into a greased foil-lined 13-in. x 9-in. pan. Cool completely on a wire rack. Turn onto a cutting board; remove foil. Cut with a 3-in. shamrock cookie cutter; reshape shamrock stem if needed (save scraps for another use). In a microwave, melt candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in food coloring if desired. Spoon over cutouts and spread evenly. Decorate with sprinkles. Let stand until set. Yield: 15 servings.


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