June 14, 2011

Crispy Peanut Butter Marshmallow Truffles

from Stephanie's Kitchen

4 TBS butter, room temperature
1 cup creamy peanut butter
1/2 tsp vanilla
1-1/2 cups powdered sugar
2 cups crispy rice cereal
1/2 cup marshmallow creme
chocolate for dipping

1.  Use or mixer or do it by hand.  Cream together the butter and peanut butter.  Add the vanilla and powdered sugar.  Combine well.  Carefully mix in cereal.  Then mix in the marshmallow creme.  It will be kind of marbled.

2.  Using a cookie scoop make balls.  If you want flatten them and shape like eggs.  Place them on a parchment paper lined cookie sheet.  Freeze for 1 hour.

3.  Melt the chocolate.  Dip in melted chocolate.  Place on the parchment paper and let the chocolate set up.

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