Krispie Fudge
Ingredients:
- heavy whipping cream - 3/4 cup
- butter - 3/4 cup
- sugar - 2 cups
- salt - pinch
- white chocolate chips - 11 ounces
- marshmallow creme - 7 ounces
- Rice Krispies - 2 1/2 cups
- miniature marshmallows - 3 cups
- mini chocolate chips - 3/4 cup
Instructions:
Place white chocolate and marshmallow creme in a mixing bowl; set aside.
In a saucepan, combine heavy cream, butter, sugar and salt. Over medium high, bring mixture to a boil, stir constantly. Once boiling, continue to stir and boil for a FULL 4 minutes (a rolling boil). Remove from heat.
Pour hot sugar mixture over white chocolate morsels and marshmallow crème. With a electric mixer, beat for about 1 minute, until white chocolate is melted and creamy. Quickly fold in marshmallows and cereal.
Pour evenly into parchment paper lined (have paper overhang on edges for easy removal) 13 x 9 inch baking dish. Immediately sprinkle mini chocolate chips over the top. Place in the refrigerator for 3 hours, to set.
Cut into bite-sized pieces. Store in a airtight container.
