1½ cups semisweet chocolate chips
4 cups whole oats
16 almonds, halved
34 small marshmallows
2 cups crispy corn cereal squares
1/4 cup creamy peanut butter
In a 2 quart saucepan, combine chocolate, oats and almonds. Remove from heat. Stir chocolate mixture into the warm oats mixture, allowing the whole mixture to dissolve completely. Allow mixture to cool, refrigerate 1 hour (or until very cool).
Heat marshmallow and peanut butter in microwave oven until melted. Gently stir marshmallow mixture into chocolate mixture. Chill until firm but not set. Roll top of marshmallow mixture into 1 inch balls. Roll cigar shapes into walnut shape.
Unroll cookies one by one over the marshmallow mixture in original shape. Replace the stale marshmallow with whipped cream or chocolate frosting (dried or fresh marshmallow frosting can be frozen). Frost a cookie sheet. Drop 1 tablespoon of peanut butter filling into center of each cookie. Return cookies to cool on the baking sheet (shreds are okay).
great recipe, whole family helped too! Thank you
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