Crispy Rice Cakes

1. 1

   Lightly butter 2 (12-cup) muffin pans.

2. 2

   Melt the butter in a large saucepan, over medium heat.

3. 3

   Add the marshmallows and stir constantly until melted.

4. 4

   Remove from the heat; stir in the peanut butter and vanilla.

5. 5

   Add the cereal and 2 bottles of the sprinkles, stirring until combined.

6. 6

   Using greased hands, press the mixture into the prepared pans, mounding mixture into a cupcake shape.

7. 7

   Insert a wooden ice pop stick and let cool for 1 hour.

8. 8

   Remove the rice cakes from pans.

9. 9

   In a medium bowl, combine the candy coating and vegetable shortening.

10. 10

    Microwave on high, in 30-second intervals, stirring between each, until the chocolate is melted and smooth, about 2 minutes total time.

11. 11

    Dip the tops of the rice cakes in the melted chocolate.

12. 12

    Immediately sprinkle with remaining sprinkles and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.