Ingredients
Equipment
Instructions
- Line a large baking sheet with parchment paper.
- In a large, microwave-safe bowl, combine the chocolate chips, butter, and mini marshmallows.
- Microwave in 30-second intervals, stirring between each, until the mixture is fully melted and smooth.
- Add the crispy rice cereal to the bowl and gently fold with a spatula until the cereal is completely coated.
- Use a medium cookie scoop or spoons to portion the mixture onto the prepared baking sheet.
- Lightly grease your hands and roll each portion into a tight ball.
- Refrigerate for 15-20 minutes, or until the chocolate is firm and the balls are set.
Notes
Work quickly when rolling the balls, as the mixture sets as it cools.
For a fun twist, add a 1/2 cup of peanut butter to the chocolate mixture.
Store in an airtight container at room temperature for up to 3 days.
For a fun twist, add a 1/2 cup of peanut butter to the chocolate mixture.
Store in an airtight container at room temperature for up to 3 days.
