Easter Egg Dipper Treat™

Mold these egg shapes and dip them into chocolate and brightly colored sprinkles with your kids for extra-special Easter basket goodies.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 135 Calories

Ingredients

• 3 tablespoons butter or margarine
• 1 (10 ounce) package JET-PUFFED Marshmallows*
• 6 cups KELLOGG'S® RICE KRISPIES® Cereal
• 1 ½ cups semi-sweet chocolate morsels or milk chocolate morsels
• 5 teaspoons shortening
• Multi-colored sprinkles

Recipe Instructions

Step 1

Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

Step 2

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

Step 3

Using 1/4-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into 2 1/2- x 1 1/2-inch egg shapes. (Or, coat insides of plastic snap-apart Easter eggs with cooking spray. Press cereal mixture into eggs. Remove cereal mixture from plastic eggs.) Cool.

Step 4

In small saucepan combine chocolate morsels and shortening. Cook over low heat until melted, stirring constantly. Dip bottoms of cereal eggs into chocolate. Decorate with sprinkles. Place on wax-paper-lined baking sheet. Refrigerate until chocolate is firm. Individually wrap in plastic wrap. Best if served the same day.