Crunchy little treats made with Fruity Pebbles and marshmallows dipped in white chocolate and then covered in sprinkles. Great for parties and St Patty's Day!
Ingredients
3 tablespoons unsalted butter
1 (16 ounce) bag mini marshmallows
5 cups Fruity Pebbles cereal
12 - 15 ounces vanilla almond bark
4 - 5 teaspoons vegetable shortening
sprinkles
non-stick cooking spray
Instructions
Melt the butter over medium high heat in a large sauce pan. Once the butter has melted stir in the marshmallows. Cook them, stirring frequently, until they have melted and are smooth.
Remove from the heat and then stir in the Fruity Pebbles.
Let the mixture cool for a few minutes -- it makes it easier to work with. Line a baking sheet with parchment paper or foil.
Spray your hands with the nonstick cooking spray and roll a rounded tablespoonful at a time into a ball. Place them on the prepared baking sheet as you go. You'll have about 24 when you're done.
In a small saucepan melt the almond bark and shortening over low heat. I usually melt just a square or two at a time, stirring frequently, and removing the pan from the heat when necessary. Sometimes white chocolate can be a little fussy and you don't want it to burn.
Drop the balls into the melted vanilla bark one at a time, spooning the liquid over them and then lifting them out with a fork to let the excess drip off. Place them back on the baking sheet, far enough apart that they don't touch, add the sprinkles, and let them set up.
Eat!
Recipe by Sugar Dish Me at https://www.sugardishme.com/rainbow-crunch-balls/