Ingredients:
1/2 cup butter
4 cups mini marshmallows
1/4 cup milk
2 cups chocolate chips
4 cups gluten-free crisp rice cereal ( I used Gluten Free Rice Twice)
1 cup shredded coconut ( You can use sweetened or unsweetened.)
Directions:
In a large saucepan, melt butter over low heat.Add marshmallows and milk.Heat until melted, stirring constantly.
Stir in chocolate chips, and heat until melted.
Remove from heat.
Cool until mixture thickens.
Blend in rice cereal.
WET HANDS and roll into 1-inch balls.
Then roll ball in shredded coconut.
Place balls on a wax paper lined cookie sheet and place in the fridge to harden.
(I made half the batch that way and then for the second half I added the remaining shredded coconut into the mixture and skipped rolling the balls in the shredded coconut — this way it looks like I made 2 different kinds of balls.
Servings: Serve
Time preparation: 30 min.
Time total: 30 min.