- This topic has 1 reply, 1 voice, and was last updated February 18, 2009 at 11:35 pm by .
- February 18, 2009 at 11:35 pm #270763rtebalt
3 tablespoons butter
4 cups large marshmallows (about 40)
1/4 teaspoon peppermint extract
6 cups crisp rice cereal
6 ounces white candy coating, chopped
4 drops green food coloring, optional
In a large saucepan, melt butter. Add marshmallows; cook and stir over low heat until melted. Remove from the heat; stir in extract and cereal.
With buttered hands, press mixture into a greased foil-lined 13-in. x 9-in. pan.Cool completely on a wire rack.
Turn onto a cutting board; remove foil. Cut with a 3-in. shamrock cookie cutter; reshape shamrock stem if needed (save scraps for another use).
In a microwave, melt candy coating at 70% power for 1 minute; stir.
Microwave at additional 10- to 20-second intervals, stirring until smooth.
Stir in food coloring if desired. Spoon over cutouts and spread evenly. Decorate with sprinkles.
Let stand until set. Yield: 15 servings.
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