1 (10 1/2-ounce) bag miniature marshmallows
2 (2.15-ounce) chocolate-covered caramel and nougat candy bars, chopped*
6 cups crisp rice cereal
Decorator sugars, decorator candies and sprinkles
Melt butter over medium-low heat in 4-quart saucepan. Stir in marshmallows until melted. Remove from heat; stir in candy bars. Stir in cereal.
Shape mixture into 1-inch balls with buttered hands. Roll in decorator sugars, decorator candies or sprinkles. Place onto waxed paper. Store between sheets of waxed paper in containers with tight-fitting lids.
*Substitute your favorite chocolate-coated candy bars.
Combine butter and marshmallows in bowl. Microwave, stirring once, 2-3 minutes or until marshmallows are melted. Stir in candy bars. Stir in cereal and shape as directed.
- Cookies can be formed into different shapes and sizes. For gifts, shape into large popcorn-size balls, wrap in colored cellophane and tie with ribbon.
- Prepare mixture as above; press into buttered 13x9-inch pan. Cut as desired.
- To make this recipe gluten-free, use gluten-free crisp rice cereal.
This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking