Christmas Rice Krispies Marshmallow Balls Food

CHRISTMAS RICE KRISPIE TREAT BITES

Steps:

• Melt 3 tbsp. Butter in a medium pan.
• Add 3 cups of Mini Marshmallows and stir until the marshmallows are completely melted.
• Take the pan off the heat.
• Add food coloring and mix.
• Add 3 cups of Rice Krispie Cereal and mix until they are completely covered with the marshmallow mixture.
• Add the Christmas Sprinkles (Optional)
• Allow the Rice Krispie Mixture to cool slightly.
• Measure .6 oz of mixture and roll into a ball.
• Allow Rice Krispie Bites to cool.
• Repeat for the other two Christmas colors.

CHRISTMAS RICE KRISPIES MARSHMALLOW BALLS

Steps:

• In a double boiler, melt caramels, butter, and milk. Keep water in the bottom of pot to a minimum boil.
• Dip one marshmallow into melted mix using a fork (or something sharp).
• Remove, and roll in Christmas colored Rice Krispies.
• Place on tray covered with wax paper.
• Repeat until bag of marshmallows is finished.
• Freeze marshmallow balls if desired.
• Enjoy.

RICE KRISPIES ORNAMENTS

Steps:

• Fold each licorice piece in half; push ends through marshmallow, leaving about 1-inch loop at top.
• Melt butter in large saucepan on low heat. Add remaining marshmallows; cook and stir until melted. Remove from heat. Add cereal; stir until evenly coated.
• Use buttered hands to shape 1/2 cup warm cereal mixture into ball around ends of each licorice loop to resemble ornament. Cool slightly. Decorate with remaining ingredients; cool completely.

CARAMEL MARSHMALLOW RICE KRISPIE BALLS RECIPE

Steps:

• In a medium saucepan place the caramels, sweetened condensed milk, and butter. Over medium heat stir constantly until smooth and creamy.
• Using a toothpick or skewer, dip each marshmallow into the caramel mixture. Tap off the excess.
• Pour the Rice Krispies in a big bowl and then gently roll the caramel covered marshmallow in the Rice Krispies.
• Place on a cookie sheet that has been lined with parchment paper and gently pull out the toothpick or skewer from the marshmallow.
• Let set up for about 30 minutes.

MARSHMALLOW TOFFEE BALLS

Steps:

• Over low heat, melt the toffee bars, condensed milk and margarine.
• Dip the marshmallows into the toffee mixture.
• Roll in the rice krispies.
• These can be kept covered at room temp for a couple of day, freezes well.
• For smaller balls, cut the marshmallows in half before dipping.

RICE KRISPIES® CHOCOLATE PEANUT BUTTER BALLS

Steps:

• In large electric mixer bowl, beat peanut butter, margarine and sugar on medium speed until thoroughly combined. Add KELLOGG'S RICE KRISPIES cereal, mixing thoroughly. Portion mixture, using rounded teaspoon. Shape into balls. Place each ball in paper cup. Refrigerate.
• Melt chocolate morsels and shortening in small saucepan, over low heat, stirring constantly. Spoon 1 teaspoon melted chocolate over each peanut butter ball. Refrigerate until firm. Store in airtight container in refrigerator.