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Prep Time
15 Mins
Cook Time
10 Mins
Chill Time
2 Hours
Yield
Makes 4 dozen
Photo: Tara Donne; Styling: Erin Swift

How to Make It

Step 1

Melt butter in an 8-quart soup pot over low heat. Add marshmallows, and cook, stirring constantly, 5 minutes or until smooth. Stir in vanilla.

Step 2

Combine cereals, coconut, and cinnamon in a large bowl. Pour into marshmallow mixture and stir, blending well. Press mixture into a buttered or wax paper-lined 13- x 9-inch baking dish. Cool completely until firm, or place in freezer 15 minutes until firm.

Step 3

Cut into 48 squares. Insert stick into each square, and dip in melted chocolate. Place on wax paper-lined baking sheet to cool completely.

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