Fondant Fancies

• 1 jar (198 g) Jet-Puffed Marshmallow Creme
• 1/3 cup butter or margarine, softened
• 1/2 tsp. vanilla
• 1/2 tsp. salt
• 3 cups icing sugar
• 1 pkg. (225 g) Baker's Semi-Sweet Chocolate, chopped

1. Beat marshmallow creme, butter, vanilla and salt in large bowl with electric mixer on medium speed until well blended.
2. Gradually add sugar.
3. Refrigerate mixture, if necessary, about 30 minutes or until firm enough to roll.
4. With hands lightly dusted with powdered sugar, shape tablespoonfuls of mixture into balls.
5. Place on waxed paper-lined cookie sheet or tray.
6. Refrigerate until firm.
7. Melt chocolate in small bowl.
8. Dip each ball into melted chocolate, rolling to coat.
9. Lift out with fork, scraping off excess chocolate against rim of bowl.
10. Return to cookie sheet; refrigerate until set.

jet, butter, vanilla, salt, icing sugar, chocolate

Taken from www.kraftrecipes.com/recipes/fondant-fancies-82644.aspx (may not work)