Rocky Mountain Candy
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.