Crispy Marshmallow Balls Recipes

Steps:

• Measure 8 cups of crispy cereal into large mixing bowl and set aside.
• In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
• Pour mixture over the crispy cereal; stir until well coated.
• Using buttered spatula or wax paper evenly press mixture bottom of 9" x 13" pan coated with cooking spray. Refrigerate for 30 minutes.
• Remove from refrigerator and slide the entire crispy treat out of the pan.
• Cut out 21 round and 7 oval shapes with cookie cutters. Press remaining crispy cereal scraps together and cut more shapes if needed.
• Dipping the Baseballs and Soccer Balls
• Melt half of the white chocolate chips in microwave-safe bowl, at half power. Stir every 30 second until smooth.
• Dip the tops of 14 round balls (7 baseball and 7 soccer balls) into the melted white chocolate. Spread with spatula if needed to make sure the entire top is covered.
• Set aside on a piece of wax paper to harden.
• Dipping the Basketballs
• Add half of the remaining white chocolate chips to the same bowl and melt as instructed above.
• Add a few drops of orange and a tiny bit of brown candy color for the basketball treats. Make sure you use candy coloring, not food coloring as food coloring will seize the chocolate.
• Dip the tops of the remaining 7 round balls (for the basketballs) into the melted chocolate
• Set aside on a piece of wax paper to harden.
• Dipping the Footballs
• Add the rest of the white chocolate chips to the orange-colored chocolate. Melt as instructed above.
• Add brown candy color for the football treats.
• Dip the oval shaped crispy treats into the melted chocolate.
• Set aside on a piece of wax paper to harden.
• Decorating
• To decorate the tops of the sport balls, you'll need white, black and red frosting. Fill three plastic zip-top bags one each with red, white and black frosting. Using kitchen shears, snip off a tiny piece of one bottom corner of the bag.
• For the baseball, gently squeeze white frosting to pipe the two white curves on each side of the ball. Next, pipe small red V shapes over the white frosting curves for the stitching.
• For the football, pipe one long horizontal white stripe on the middle of the ball. Pipe eight tiny stripes vertically over the top of the center stripe.
• For the basketball, pipe one horizontal black stripe across middle of the ball and one vertical stripe across creating a cross. Pipe black curves to each side of the vertical stripe.
• For the soccer ball, pipe a small pentagon shape with black frosting in the middle of the ball and fill it in. Pipe a spoke of equal length from each corner of the pentagon. Next, drawing the tip of a triangle at the end of each of those spokes. Fill the "sneak" pentagons along the edge with black frosting.

Steps:

• In a double boiler, melt caramels, butter, and milk. Keep water in the bottom of pot to a minimum boil.
• Dip one marshmallow into melted mix using a fork (or something sharp).
• Remove, and roll in Christmas colored Rice Krispies.
• Place on tray covered with wax paper.
• Repeat until bag of marshmallows is finished.
• Freeze marshmallow balls if desired.
• Enjoy.

Steps:

• Line trays with waxed paper. Pour rice cereal into a shallow dish or bowl.
• In a double boiler, combine condensed milk, margarine and caramels. Cook, stirring, over simmering water, until melted and smooth.
• Using tongs or two forks, dip marshmallows one at a time into caramel mixture, then roll in rice cereal. Place on waxed paper until set.

Steps:

• Over low heat, melt the toffee bars, condensed milk and margarine.
• Dip the marshmallows into the toffee mixture.
• Roll in the rice krispies.
• These can be kept covered at room temp for a couple of day, freezes well.
• For smaller balls, cut the marshmallows in half before dipping.

Steps:

• In a medium saucepan place the caramels, sweetened condensed milk, and butter. Over medium heat stir constantly until smooth and creamy.
• Using a toothpick or skewer, dip each marshmallow into the caramel mixture. Tap off the excess.
• Pour the Rice Krispies in a big bowl and then gently roll the caramel covered marshmallow in the Rice Krispies.
• Place on a cookie sheet that has been lined with parchment paper and gently pull out the toothpick or skewer from the marshmallow.
• Let set up for about 30 minutes.