Ingredients
3 tablespoons butter4 cups large marshmallows (about 40)1/4 teaspoon peppermint extract6 cups crisp rice cereal6 ounces white candy coating, coarsely chopped4 drops green food coloring, optionalGreen sprinkles
Preparation
In a large saucepan, melt butter. Add marshmallows; cook and stir over low heat until melted. Remove from the heat; stir in extract and cereal. With buttered hands, press mixture into a greased foil-lined 13-in. x 9-in. pan. Cool completely on a wire rack.
Turn onto a cutting board; remove foil. Cut with a 3-in. shamrock cookie cutter; reshape shamrock stem if needed (save scraps for another use).
In a microwave, melt candy coating at 70% power for 1 minute; stir. Microwave in additional 10- to 20-second intervals, stirring until smooth.
If desired, stir in food coloring. Spoon over cutouts; spread evenly. Decorate with sprinkles. Let stand until set.
