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

Ingredients

Directions

Watch how to make this recipe.

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.

My Private Notes

Add a Note
More from:

Cooking with Kids

Get the Recipe

Crispy Chicken Parm Balls

Learn how to make these crispy balls that taste just like Chicken Parmesan.

IDEAS YOU'LL LOVE

Crispy Sliced Roasted Potatoes

Recipe courtesy of Food Network Kitchen

Brown Rice Crispy Treats

Recipe courtesy of Food Network Kitchen

Peanut Butter Crispy Rice Treats

Recipe courtesy of Food Network Kitchen

Basic Mug Cakes

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories