Prep Time: 30 min. plus refrigerating | Makes: 24 servings
WHAT YOU NEED
3 Tbsp. butter or margarine
1/2 cup Creamy Peanut Butter
1 pkg. (10-1/2 oz.) JET-PUFFED Marshmallows
6 cups KELLOGG’S® RICE KRISPIES® cereal
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted
1 oz. (1/4 of 4-oz. pkg.) BAKER'S White Chocolate, melted
MICROWAVE butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add peanut butter and marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Add cereal; mix well.
SHAPE into 24 football shapes, using about 1/4 cup for each. Dip tops of footballs in semi-sweet chocolate; place, chocolate sides up, on waxed paper-covered baking sheet.
SPOON white chocolate into small resealable plastic bag; press out excess air, then seal bag. Trim small piece off one bottom corner of bag. Use to draw laces on footballs. Refrigerate 1 hour or until firm.
Use Your Stove: ?Melt butter in large saucepan on low heat. Add marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring constantly. Remove from heat. Add cereal; mix well. Continue as directed. ??Substitute: ?Substitute 1 jar (7 oz.) JET-PUFFED Marshmallow Creme for the marshmallows.
Nutrition Information Per Serving: 140 calories, 6g total fat, 2.5g saturated fat, less than 5mg cholesterol, 85mg sodium, 21g carbohydrate, less than 1g dietary fiber, 12g sugars, 2g protein, 10%DV vitamin A, 6%DV vitamin C, 0%DV calcium, 15%DV iron.
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