RITZ Leprechaun Hats

Name: RITZ Leprechaun Hats
Prep time: 40 min
Total time: 50 min
Yield: 12
Ingredients: 4 green belt-shaped gummy candies (4 inch pieces); 12 marshmallows; 12 RITZ Crackers; 1½ pkg. semi-sweet baking chocolate (6 oz.); 1 tsp. sprinkles; 1½ tsp. nonpareils

These fun sweet treats made with marshmallow and chocolate on RITZ Crackers will bring you the luck of the Irish on St. Patrick's Day.

Prep time:

0 min

Total time:

0 min

Servings:

Makes 12 servings

Ingredient list

4 green belt-shaped gummy candies (4 inch pieces)
12 marshmallows
12 RITZ Crackers
1½ pkg. (4 oz. each) semi-sweet baking chocolate (6 oz.)
1 tsp. shamrock-shaped sprinkles
1½ tsp. mixed green and white nonpareils

Directions

Cut each gummy candy lengthwise into thirds; set aside.

Cover baking sheet with wax paper or parchment. Insert 1 toothpick into 1 end of each marshmallow; place on prepared baking sheet. Place crackers, in single layer, on same baking sheet.

Melt 2 oz. chocolate as directed on package. Spread onto crackers.

Melt remaining chocolate. Dip marshmallows, 1 at a time, into chocolate, turning to completely coat top and side of each marshmallow with chocolate. Gently remove toothpicks, then place marshmallows, uncoated ends down, on tops of crackers.

Add shamrock sprinkles and nonpareils to tops of marshmallows. Arrange gummy candy pieces around bottoms of marshmallows, trimming to fit if necessary.

Refrigerate 10 min. or until chocolate is firm.

Recipe Tips

Variation
Prepare recipe as directed, omitting the 2 oz. melted semi-sweet chocolate used to coat the tops of the crackers, and substituting RITZ Fudge Covered Crackers for the regular RITZ Crackers. Use the 4 oz. melted chocolate to completely coat marshmallows with melted chocolate before placing the marshmallows on the crackers. Decorate with remaining ingredients as directed.
Variation
Substitute green decorating icing for the belt-shaped candy pieces and/or the shamrock sprinkles.
Note
These fun St. Partick's Day treats can be refrigerated up to 3 days before serving.