These cute candy cane treats will really add color to a holiday cookie tray or buffet.
INGREDIENTS (for 1 servings):
- 3 tablespoons margarine or butter
- 1 (10 ounce) package regular marshmallows
- 6 cups KELLOGG'S® RICE KRISPIES® cereal or KELLOGG'S® COCOA KRISPIES® cereal
- 1 cup white chocolate morsels
- 1 tablespoon vegetable shortening
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add KELLOGG's RICE KRISPIES cereal. Stir until well coated.
Using 1/2 cup dry measure coated with cooking spray, portion warm mixture and shape into twelve small candy canes. Cool completely.
Melt white chocolate morsels and shortening in small saucepan over low heat, stirring until smooth. Dip the tip of each cane in melted chocolate. Cool completely. Best if served the same day.
In a large microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 thru 4 above. Microwave cooking times may vary.Note:
For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow creme can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days in airtight container.