Diddles & Dumplings

Rocky Mountain Candy Recipe:

3/4 cup mini marshmallows

1/2 cup crunchy peanut butter

1/4 cup shredded coconut

1/4 cup powdered sugar

1 tablespoon butter (melted)

1-1/2 cups white chocolate melting disks (melted)

In a medium bowl, combine marshmallows, coconut, peanut butter, butter and powdered sugar.

Roll into 12 ping pong sized "balls" and place on a baking sheet.

Put the baking sheet in the freezer for about 20 minutes, or until the mixture begins to firm up.

Remove from freezer and using a spoon, roll mixture in white chocolate, remove and place directly on parchment paper or in cupcake liners to harden.

Makes 12 candies.