Paula Deens Crispy Rice Cupcakes |
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Prep Time: 0 Minutes Cook Time: 2 Minutes |
Ready In: 2 Minutes Servings: 9 |
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Great for kids and adults. Ingredients:
6 tablespoons butter |
2 (10.5-ounce) packages miniature marshmallows |
1/2 cup creamy peanut butter |
2 teaspoons vanilla extract |
1 (12-ounce) box crispy rice cereal |
3 (2-ounce) bottles colored sprinkles, divided |
1 (16-ounce) package chocolate-flavored candy coating |
4 tablespoons solid vegetable shortening |
Directions:
1. Lightly grease 2 (12-cup) muffin pans.
2. In a large saucepan, melt butter over medium heat.
3. Add marshmallows, and stir constantly until melted.
4. Remove from heat; stir in peanut butter and vanilla.
5. Add cereal and 2 bottles sprinkles, stirring until combined.
6. Using greased hands, press into prepared pans, mounding mixture into a cupcake shape.
7. Cool 1 hour.
8. Remove cupcakes from pans.
9. In a medium bowl, combine candy coating and vegetable shortening.
10. Microwave on High, in 30-second intervals, stirring in between each, until chocolate is melted and smooth (about 2 minutes total time).
11. Dip tops of cupcakes in melted chocolate.
12. Immediately sprinkle with remaining sprinkles.
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