Crispy Rice Cupcakes

Ingredients

• 6 tablespoons butter
• 2 (10 1/2 ounce) packages miniature marshmallows
• 12 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 vegetable shortening

Instructions

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