I’ve been putting some missionary packages together and needed some treats that would travel well so I decided to make these little yummies and turn them into Easter treats with a pastel candy corn on top. PS They are easy and delicious!
1/2 cup mini chocolate chips
16 oz vanilla Candy Melts or Almond Bark
15 oz creamy peanut butter
2 cups Rice Krispies
1 1/2 cup mini marshmallows
1 Line cookie sheets with parchment paper.
2 Melt candy melts according to package directions in a large bowl.
3 Add peanut butter to melted chocolate and stir until smooth. Add Rice Krispies then marshmallows and stir until well combined. Add chocolate chips and stir.
4 Using a 2 tablespoon scoop, scoop treats onto cookie sheets and allow to cool until set or you can put them in the fridge or freezer until set.
recipe from The Slow Roasted Italian