Ingredients
1/3
cup butter or margarine
1
bag (10.5 oz) miniature marshmallows (5 1/2 cups)
5
cups corn flakes cereal
1 1/2
cups semisweet chocolate chips
1
tablespoon shortening
Preparation
Line cookie sheet with waxed paper. In 4-quart saucepan, melt butter and marshmallows over low heat, stirring constantly, until smooth. Remove from heat; add cereal. Stir until completely coated. Using buttered hands, shape mixture into 24 (1 1/2-inch) balls. Place on cookie sheet. Refrigerate 30 minutes.
In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Dip half of each ball into melted chocolate, allowing excess to drip off. Return to cookie sheet. Refrigerate about 30 minutes or until firm. Store loosely covered in refrigerator.
