Ingredients

• 6 tablespoons butter, plus more for pans
• 1 (10.5-ounce) packages miniature marshmallows
• 1/3 cup creamy peanut butter
• 2 teaspoons vanilla extract
• 1 (12-ounce) box crispy rice cereal
• 3 (2-ounce) bottles colored sprinkles, divided
• 1 (16-ounce) package chocolate-flavored candy coating
• 4 tablespoons solid vegetable shortening

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Instructions

1. Special equipment: Wooden ice pop sticks
2. Lightly butter 2 (12-cup) muffin pans.
3. Melt the butter in a large saucepan, over medium heat. Add the marshmallows and stir constantly until melted. Remove from the heat; stir in the peanut butter and vanilla. Add the cereal and 2 bottles of the sprinkles, stirring until combined. Using greased hands, press the mixture into the prepared pans, mounding mixture into a cupcake shape. Insert a wooden ice pop stick and let cool for 1 hour. Remove the rice cakes from pans.
4. In a medium bowl, combine the candy coating and vegetable shortening. Microwave on high, in 30-second intervals, stirring between each, until the chocolate is melted and smooth, about 2 minutes total time.
5. Dip the tops of the rice cakes in the melted chocolate. Immediately sprinkle with remaining sprinkles and serve.