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Mini Taco Treats
Thumbnil Mini Taco Treats

Mini Taco Treats

These cute little tacos are sure to be a hit for dessert at the party!! And they are muy, muy bueno!

Ingredients

  • 3 tablespoons  butter or margarine
  • 6 cups Kellogg's® Rice Krispies® cereal
  • 1 package (10oz., about 40)  JET-PUFFED Marshmallows
  • OR
  • 5-1/2 cups JET-PUFFED Miniature Marshmallows
  • 3 tbsp of peanut butter
  • 1 ½ cups Kellogg's® Cocoa Krispies® cereal
  • Assorted candies
  • Canned Vanilla Frosting

Directions

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool.

4. Use 3¼ inch round cookie cutters to cut out the taco shells. Fold them in half and use parchment paper to separate them and keep them folded. For the “ground meat,” mix 3 tbsp of creamy peanut butter with 1½ cups of Cocoa Krispies®.

5. To make the tomatoes, cut red gummy candies into quarters. The lettuce is snipped strips of green sour tape. Pipe a squiggle of vanilla frosting onto the tacos for the sour cream.

MICROWAVE DIRECTIONS:

In a microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow remaining steps above. Microwave cooking times may vary.

Note

-For best results, use fresh marshmallows.

-1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.

-Diet, reduced calorie or tub margarine is not recommended.

-Store no more than two days at room temperature in airtight container.

-To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving