Crisp Chocolate Truffles

1. 1

   In heavy 2 qt. saucepan, combine marshmallow cream, margarine and chocolate chips. Cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Stir cereal into hot chocolate mixture mixing until thoroughly combined. Drop by rounded measuring teaspoonfuls onto waxed paper lined baking sheet. Refrigerate until firm, about 1 hour. In top of double boiler, over hot water, melt white coating and shortening. Dip each chocolate ball in coating and place on waxed paper lined baking sheet. Decorate with sprinkles, if desired. Refrigerate until firm. Place in small candy paper cups to serve. Makes 4 1/2 doz.

* Per serving · 4 servings · Values may vary.

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