Crispy Rice Cupcakes

By JJCR

Ingredients

• 6 tbsp. butter
• 2 (10.5 oz.) packages miniaure marshmallows
• 1/2 cup creamy peanut butter
• 2 tsp. vanilla extract
• 1 (12 oz.) box crispy rice cereal
• 3 ( 2 oz.) bottles colored sprinkles, divided
• 1 (16 oz.) package chocolate-flavored candy coating
• 4 tbsp. solid vegetable shortening

Preparation

Step 1

1. Lightly grease 2 (12 cup) muffin pans.
2. In a large saucepan, melt butter ove medium heat. Add marshmallows, and stir constantly until melted. Remove from 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 into a cupcake shape. Cool 1 hour. Remove cupcakes from pans.
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)
4. Didp tops of cupcakes in melted chocolate. Immediately sprinkle with remaining sprinkles.

PAULA DEEN , QUICK AND EASY MEALS