Pretzels, sprinkles and melted chocolate make this a great fall recipe that's sure to become a family favorite.
What You Need
MELT butter in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
ADD KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
USING 1/2-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into ball. Push one pretzel piece into each. Cool.
COMBINE chocolate morsels and shortening in small saucepan. Cook over low heat until melted, stirring constantly. Dip tops of balls 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.
NOTE For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.