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CRISPY RICE CUPCAKES

  • 18servings

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates
VitaminsB1, D
MineralsFluorine, Potassium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 6 tablespoon(s) BUTTER

  2. 2 package(s) MINIATURE MARSHMALLOWS

  3. 1/2 cup(s) CREAMY PEANUTBUTTER

  4. 2 teaspoon(s) VANILLA EXTRACT

  5. 1 (12 OZ) box(es) CRISPY RICE CEREAL

  6. 3 (2OZ) bottle(s) SPRINKLES DIVIDED

  7. 1 (16 OZ) package(s) CHOCOLATE FLAVORED CANDY COATING

  8. 4 tablespoon(s) SOLID VEGETABLE SHORTENING

Instructions Jump to Ingredients ↑

  1. LIGHTLY GREASE 2 (12-CUP) MUFFIN PANS.

  2. IN A LARGE SAUCEPAN. MELT BUTTER OVER MEDIUM HEAT. ADDMARSHMALLOWS, AND STIR CONSTANTLY UNTIL MELTED. REMOVE FORM HEAT, STIR IN PEANUT BUTTER AND VANILLA.. ADD CEREAL AND 2 BOTTLES SPRINKLES, STIRRING UNTIL COMBINED. USING GREASED HANDS, PRESS INTO PREPARED PANS, MOUNDING MIXTURE INT CUPCAKE SHAPE. COOL 1 HOUR. REMOVE CUPCAKES FORM PPANS 3. IN A MEDIUM BOWL, COMBINE CANDY COATING AND VEGETABLE SHORTENING. MICROWAVE ON HIGH, IN 30 SECOND INTERVALS, STIRRING IN BETWEEN EACH, UNTIL CHOCOLATE IS MELTED AND SMOOTH (ABOUT 2 MINUTES TOTAL TIME).

  3. DIP TOPS OF CUPCAKES IN MELTED CHOCOLATE. iMMEDIATELY SPRINLE WITH REMAINING SPRINKLES..

  4. *CUPCAKE PAPERS CAN BE USED*

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