Shelly's Recipe

CRISP CHOCOLATE TRUFFLES

Category: Candy

1 jar (7 oz.) marshmallow creme
2 tbsp margarine and butter
1 package (6 oz., 1 cup) semi-sweet chocolate morsels
2 cups Rice Krispies
1 package (14 oz.) white chocolate coating
2 tbsp shortening (I used CandiQuick coating, some vanilla, some chocolate, with no shortening since CandiQuick doesn't need it)
Multi-colored sprinkles (optional)

In heavy 2-quart saucepan, combine marshmallow creme, margarine and chocolate morsels. Cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat.

Stir cereal into chocolate mixture, mixing until thoroughly combined. Drop by rounded tsp onto waxed paper-lined baking sheet. Refrigerate until firm, about 1 hour. These firm up quickly - you can pretty much handle them right away. I chilled them briefly and then rolled them into smooth balls. Then I chilled them until I was to dip them.

In top of double boiler, over hot but not boiling water, melt white coating and shortening, stirring constantly. Dip each chocolate ball in coating and place on waxed paper-lined baking sheet. Decorate with sprinkles, if desired. Refrigerate until firm. Place in small candy paper cups to serve. Store in airtight container.