Recipe Detail

Crisp Chocolate Truffles

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Number of Servings:


  1. 1 jars - marshmallow creme 7 oz.
  2. 2 tablespoons - margarine or butter
  3. 1 cups - semi-sweet chocolate chips
  4. 2 cups - rice krispies cereal
  5. 14 ounces - white candy coating
  6. 2 tablespoons - shortening
  7. - multicolored 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 rice krispies cereal into hot chocolate mixture, mixing until thoroughly combined.
Drop by rounded measuring teaspoonfuls onto waxed-paper-lined baking sheet. Refrigerate until firm, about 1 hour.
In top of double boiler, over hot water, melt white coating and shortening (or melt in microwave safe bowl in microwave). 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.


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