All this color is a clear indication that I am totally ready for spring.
I am ready for green grass and pink flowers and my family’s birthday season (February through September = big family birthday bonanza) and sprinkles on all the things.
I have been hoarding Easter candy all week because Valentine’s Day came and went and I never once got my hands on a peanut butter heart. I suspect that this has something to do with the fact that they were selling them before Christmas (rude). So I decided that with Easter I would be proactive. I mean, how can I develop recipes for you guys if all the good candy is already gone?!!
You are always on my mind. Just sayin’.
So when I buy tons of candy way before a holiday I have to hide it. I have a few choice spots in my kitchen where I am certain no one will ever look because these guys are terrified that if they go poking around in the cabinets I will make them wash a dish. SCARY.
Up until today my clever hiding places + scare tactics worked beautifully.
Like when I bought the boxes of Fruity Pebbles I needed to play around with this recipe. No one knew I was hoarding the Fruity Pebbles. I had them safely hidden for weeks!
Long enough for me to do a test run, snap a few photos, and crunch through a couple bowls full doused in pink milk while checking my email in the morning. #mommywin
But this morning Chad found my candy stash.
And now all bets are off.
Okay so these treats.
They are a complete celebration of spring and sprinkles and fruity flavors and crunchy texture and rainbows and unicorns and … I may have just gone a step too far. But it’s cool though. I know you understand me.
Basically all you need to do is make crispy treats with Fruity Pebbles. And then roll them into little balls and dip them in chocolate and cover them in sprinkles.
And then try to hide a few from your family because they will disappear really really really fast.
- 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
- non-stick cooking spray
- 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.
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