Rice Krispie Treat Sprinkle Cupcakes

I have a filing cabinet full of recipes that I have collected along the almost 19 years that I've been married. Some were torn out of magazines, some are from old community cookbooks I collect and then there are those that have been passed to me by my family or friends.  This cabinet  is in "my room" down in the basement and it is organized into different recipe categories. We lovingly refer to my room as "the abyss."  It is a catch-all for my stuff.  In my room I have a treadmill (which I don't use enough), wrapping paper, empty boxes, home decor projects, craft items (which I don't use), items we use in our business and of course TONS of cookbooks.  Whenever one of my kids goes in there for something I always tell them I love them, and that we will send in a search party if they aren't back in 10 minutes.  About a month ago I decided to get this room in order, which is no small task.  I thought I would begin with the huge stack of recipes that I have stacked up waiting to be filed. I uncovered this recipe during my cleaning expedition. I now have piles and folders all over the room, but am slowly getting them filed away.  (As I write this there is a stack of about 30 magazines waiting for me to go through them, and this will just make my piles grow!) I think it might be a battle I won't win.

Those of you who have been regular readers of this blog know that I am not much of a baker.  So I know you probably won't be surprised to hear that I am not very crafty as well. This recipe is adapted from Paula Deen.  I knew when I saw them that my kids would love them. They are a combination of the classic rice krispie treats, peanut butter and chocolate. I added the green and white sprinkles for St. Paddy's Day, that is seriously as crafty as I get.  When I finished making these I had chocolate and sprinkles all over my kitchen. My kids were very excited when they got home from school and loved them, so I guess it is worth all the sprinkles I will continue to find for weeks to come.

Rice Krispie Treat Sprinkle Cupcakes

3  tablespoons unsalted butter
1  (10 ounce) packages miniature marshmallows
1/4  cup creamy Peanut Butter
2  teaspoons vanilla
6  cups Rice Krispie Cereal 
2  (2 ounce) bottles colored sprinkles, divided
1/2  (16 ounce) package chocolate flavored candy coating
2  tablespoons vegetable shortening (Crisco)


Lightly grease 12 muffin cups.


In a large saucepan, melt butter over medium heat.  Pour in the marshmallows and stir until completely melted. Remove from the heat and stir in the peanut butter and vanilla.  Add the cereal and 1 1/2 bottles of the sprinkles. With greased hands, press into prepared muffin pans, mounding the mixture into a cupcake shape.  Cool for 1 hour and then remove from the pans.


In a medium bowl, combine the candy coating and vegetable shortening.  Microwave on high in 30 second intervals, stirring in between each interval until chocolate is melted.  Will take about 2 minutes total.


Dip tops of cupcakes in melted chocolate.  Immediately sprinkle with remaining sprinkles.


Cook's Notes:
I made this recipe in my large Dutch Oven.
Work quickly after you add the Rice Krispies, it will be quite stiff.  I found my wooden spoon was the best tool.
I used a pat of butter to keep greasing my hands as I was forming the cupcakes. 
I also had enough of the mixture to make a few little muffins in my mini muffin pan.


Enjoy!


Kim


Recipe adapted from Paula Deen.


I've linked this recipe to the Weekend Potluck hosted by 4 Little Fergusons, Baking Bad,Meet Penny and The Country Cook.  Every week foodies post some fantastic recipes.  Check it out!