Chocolate Pumpkin Eaters - butter

Method

• In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
• Add
• cereal. Stir until well coated.
• Using 1/2-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into ball. Push one pretzel piece into each. Cool.
• In small saucepan combine chocolate morsels and shortening. Cook over low heat until melted, stirring constantly. Dip tops of balls into chocolate. Decorate with sprinkles. Place on wax-paper-lined baking sheet. Refrigerate until chocolate is firm. Individually wrap in plastic wrap. Best if served the same day.
• In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. In small microwave-safe bowl combine chocolate morsels and shortening. Microwave on HIGH for 1 minute or until melted, stirring every 15 seconds. Continue with recipe as directed above. Microwave cooking times may vary.
• For best results, use fresh marshmallows.
• 1 jar (7 oz.) marshmallow creme can be substituted for marshmallows.
• Diet, reduced calorie or tub margarine is not recommended.
• Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
• Kellogg's(R) has reduced the sodium content of Rice Krispies(R) to meet current consumer flavor- and nutrition-preferences. Rice Krispies(R) Treats made with the lower sodium cereal taste great without any added salt, but, if you desire, add 1/4 teaspoon salt to the butter before melting. Continue with recipe as directed.
• This recipe has been tested and endorsed by Kellogg's(R) Rice Krispies(R)
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• for more recipes and nutrition information.
• (R), TM, 2008 Kellogg NA Co