INGREDIENTS

Servings: 4 doz., 48 servings
  • 6 oz. butter
  • 2 lb. miniature marshmallows
  • 2 lb. NUTTER BUTTER Crème Variegate
  • 1 lb. crisp rice cereal
  • 12 oz. semi-sweet baking chocolate, melted

DIRECTIONS

  1. Heat  butter, marshmallows and Variegate in double boiler on low heat until marshmallows are melted and mixture is well blended, stirring constantly. Remove from heat. Add cereal; mix well.
  2. Press  evenly into 4 greased half-hotel pans. Cool completely.
  3. Remove  cereal mixture from pans. Cut each block into 12 squares, then cut each square diagonally into 2 triangles. Dip 1 end of each triangle in chocolate; place on wire racks. Let stand until chocolate is firm.
  4. Make Ahead

    Recipe can be prepared ahead of time but do not dip triangles in melted chocolate. Store in airtight container at room temperature up to 2 days. Dip in chocolate as directed before serving.

NUTRITION FACTS

Nutritional facts are based on a single serving
Calories 270
Total fat 12g
Saturated fat 4.5g
Trans fat 0.5g
Cholesterol 10mg
Sodium 240mg
Carbohydrate 38g
Dietary fiber 1g
Sugars 22g
Protein 3g
Vitamin A 0%DV
Vitamin C 0%DV
Calcium 0%DV
Iron 0%DV
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