Ingredients and Supplies
- 1 pound milk chocolate
- 3/4 cup tiny crisp rice or crispy rice cereal
- candy mold
Melt candy coating or melt and temper chocolate. Stir in crispy rice. Spoon into candy molds. Place filled molds in freezer. When the mold is cloudy and the candy feels cold, invert the mold and the candy will drop from the mold.
Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.