Rainbow Crunch Balls

You can never have too many hor d'oeuvre recipes, so give Rainbow Crunch Balls a try. This recipe serves 24. One portion of this dish contains approximately 1g of protein, 7g of fat, and a total of 236 calories. For 75 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. Several people made this recipe, and 2461 would say it hit the spot. This recipe from Sugar Dish Me requires almond bark, fruity pebbles cereal, vegetable shortening, and sprinkles. From preparation to the plate, this recipe takes around 30 minutes. Overall, this recipe earns a rather bad spoonacular score of 11%. Similar recipes include Peanut Butter Crunch Snack Balls, Chocolate Crunch Peanut Butter Balls, and Toffee Crunch Peanut Butter Balls.

Servings: 24

Preparation duration: 25 minutes

Cooking duration: 5 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Melt the butter over medium high heat in a large sauce pan. Once the butter has melted stir in the marshmallows. Cook them, stirring frequently, until they have melted and are smooth.Remove from the heat and then stir in the Fruity Pebbles.Let the mixture cool for a few minutes -- it makes it easier to work with. Line a baking sheet with parchment paper or foil.Spray your hands with the nonstick cooking spray and roll a rounded tablespoonful at a time into a ball. Place them on the prepared baking sheet as you go. You'll have about 24 when you're done.In a small saucepan melt the almond bark and shortening over low heat. I usually melt just a square or two at a time, stirring frequently, and removing the pan from the heat when necessary. Sometimes white chocolate can be a little fussy and you don't want it to burn.Drop the balls into the melted vanilla bark one at a time, spooning the liquid over them and then lifting them out with a fork to let the excess drip off. Place them back on the baking sheet, far enough apart that they don't touch, add the sprinkles, and let them set up.Eat!

 

Step by step:

1. Melt the butter over medium high heat in a large sauce pan. Once the butter has melted stir in the marshmallows. Cook them, stirring frequently, until they have melted and are smooth.

2. Remove from the heat and then stir in the Fruity Pebbles.

3. Let the mixture cool for a few minutes -- it makes it easier to work with. Line a baking sheet with parchment paper or foil.Spray your hands with the nonstick cooking spray and roll a rounded tablespoonful at a time into a ball.

4. Place them on the prepared baking sheet as you go. You'll have about 24 when you're done.In a small saucepan melt the almond bark and shortening over low heat. I usually melt just a square or two at a time, stirring frequently, and removing the pan from the heat when necessary. Sometimes white chocolate can be a little fussy and you don't want it to burn.Drop the balls into the melted vanilla bark one at a time, spooning the liquid over them and then lifting them out with a fork to let the excess drip off.

5. Place them back on the baking sheet, far enough apart that they don't touch, add the sprinkles, and let them set up.Eat!

Nutrition Information:

covered percent of daily need