Serves: 52
Total Calories: 78
1. 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.
2. Stir KELLOGG'S RICE KRISPIES cereal into chocolate mixture, mixing until thoroughly combined. Drop by rounded teaspoon onto waxed paper-lined baking sheet. Refrigerate until firm, about 1 hour.
3. 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.
This Crisp Chocolate Truffles recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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