Recipe courtesy of Paula Deen
Save Recipe Print
Total:
1 hr 30 min
Active:
20 min
Yield:
1 1/2 dozen
Level:
Easy

Ingredients

Directions

Special equipment: Wooden ice pop sticks

Lightly butter 2 (12-cup) muffin pans.

Melt the butter in a large saucepan, over medium heat. Add the marshmallows and stir constantly until melted. Remove from the heat; stir in the peanut butter and vanilla. Add the cereal and 2 bottles of the sprinkles, stirring until combined. Using greased hands, press the mixture into the prepared pans, mounding mixture into a cupcake shape. Insert a wooden ice pop stick and let cool for 1 hour. Remove the rice cakes from pans.

In a medium bowl, combine the candy coating and vegetable shortening. Microwave on high, in 30-second intervals, stirring between each, until the chocolate is melted and smooth, about 2 minutes total time.

Dip the tops of the rice cakes in the melted chocolate. Immediately sprinkle with remaining sprinkles and serve.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Crispy Chickpeas

Recipe courtesy of Giada De Laurentiis

Crispy Kale "Chips"

Recipe courtesy of Melissa d'Arabian

Coconut Rice

Recipe courtesy of Sandra Lee

Fried Rice

Recipe courtesy of Food Network Kitchen

Sushi Rice

Recipe courtesy of Alton Brown

Crispy Roasted Kale

Recipe courtesy of Ina Garten

Crispy Brussels Sprouts

Recipe courtesy of Daphne Brogdon

Crispy Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Rice Pilaf

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Latest Stories