- 1-1/2 cups white chocolate chips or candy melts
- 1 tbsp shortening (only if you are using chocolate chips)
- 3-1/2 cups mini marshmallows
- 1- 4.5 oz container Sixlets in Easter colors
Directions:
- Line 8x8 baking dish with parchment & set aside
- Melt your chocolate in double boiler until it's smooth & silky
- Remove from heat - allow to cool 1-2 minutes
- Add marshmallows & ½ the container of Sixlets - stir to coat
- *Note- work quickly -the marshmallows will start to melt in the warm chocolate.
- Transfer to prepared pan - smooth out
- Top with additional Sixlets
- Place in freezer to firm up the chocolate quickly- leave for 20 minutes
- Remove & cut into squares - serve.
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