24 regular sized Marshmallows
24 sucker sticks
1 1/4 cup creamy peanut butter
1 cup white chocolate chips or 1 package of white almond bark
1-2 tbs Crisco (optional)
Two small bottles (or one large) Patriotic Red, White, and Blue Sprinkles
1. Line two cookie sheets with wax paper.
2. Spread about 1 tsp of peanut butter all along the sides of the marshmallows. It might get messy:) Lay marshmallows on one of the cookie sheets lined with wax paper. Place in the freezer 30 minutes.
3. Meanwhile, in a microwave safe bowl, melt your milk chocolate chips, microwaving on high for 60 seconds and stirring every 30 seconds. I like to stir in a little bit of Crisco to thin the chocolate a bit.
4. Remove marshmallows from the freezer. Place a sucker stick in the bottom of a marshmallow, dip in chocolate just until it covers the bottom of the mallow. Try not to get it all over the stick. Shake or "spin" any excess chocolate off.
5. Cover with sprinkles and lay on wax paper. Alternate dipping marshmallows in milk chocolate and white chocolate.
Tip: Try to work quickly so the peanut butter doesn't get too soft. This is where it comes in hand to have little helpers! Or you can keep half of the mallows in the freezer while you work on the first half.
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