Because inside I’m still an 8 year old (MRM#29)

Chocolate Dipped Rice Krispie Eggs

• 1/4 cup butter
• 40 large marshmallows (5 cups mini or )
• 1/2 tsp. vanilla
• 6 cups rice krispies
• 6 oz. baking chocolate
• sprinkles!

1. Melt butter and marshmallows over low heat. Stir in vanilla. Remove from heat and add rice krispies. Stir until equally incorporated.
2. Using a greased 1/4 cup measuring cup, scoop out some of the mixture and form into an egg.I would butter suggest you butter your hands up a little bit. This part is sticky! Set aside and repeat until all of the mixture has been used up.
3. Melt chocolate. Dip the tops into chocolate, then into sprinkles.You could also use nuts ( heh heh I said nuts)
4. Store covered at room temperature for up to two days. Freeze for longer storage.Not that there will be any left after the first day.

Makes: 24

<p style="margin-top: 0px; margin-right: 0px; margin-bottom: 20px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width:0px; border-style: initial; border-color: initial; font-weight: inherit; font-style: inherit; font-size: 13px; font-family: inherit; vertical-align: baseline; “>* If you don’t want to go through the work of making the eggs. You could put the mixture into a greased 9×13 pan. Once it has set up, cut into bars and dip away. Still festive, less work.