Crispy Rice Cakes

• 6 tablespoons butter, plus more for pans
• 1 (10.5-ounce) packages miniature marshmallows
• 1/3 cup creamy peanut butter
• 2 teaspoons vanilla extract
• 1 (12-ounce) box crispy rice cereal
• 3 (2-ounce) bottles colored sprinkles, divided
• 1 (16-ounce) package chocolate-flavored candy coating
• 4 tablespoons solid vegetable shortening
• Wooden ice pop sticks

1. Lightly butter 2 (12-cup) muffin pans.
2. Melt the butter in a large saucepan, over medium heat.
3. Add the marshmallows and stir constantly until melted.
4. Remove from the heat; stir in the peanut butter and vanilla.
5. Add the cereal and 2 bottles of the sprinkles, stirring until combined.
6. Using greased hands, press the mixture into the prepared pans, mounding mixture into a cupcake shape.
7. Insert a wooden ice pop stick and let cool for 1 hour.
8. Remove the rice cakes from pans.
9. In a medium bowl, combine the candy coating and vegetable shortening.
10. Microwave on high, in 30-second intervals, stirring between each, until the chocolate is melted and smooth, about 2 minutes total time.
11. Dip the tops of the rice cakes in the melted chocolate.
12. Immediately sprinkle with remaining sprinkles and serve.

butter, marshmallows, peanut butter, vanilla, crispy rice cereal, colored sprinkles, coating, vegetable shortening, wooden ice pop sticks

Taken from www.foodnetwork.com/recipes/paula-deen/crispy-rice-cakes-recipe.html (may not work)