Ingredients

• 3 tablespoons butter
• 4 cups large marshmallows (about 40)
• 1/4 teaspoon peppermint extract
• 6 cups crisp rice cereal
• 6 ounces white candy coating, coarsely chopped
• 4 drops green food coloring, optional
• Green sprinkles

Directions

1. In a large saucepan, melt butter. Add marshmallows; cook and stir over low heat until melted. Remove from the heat; stir in extract and cereal. With buttered hands, press mixture into a greased foil-lined 13-in. x 9-in. pan. Cool completely on a wire rack.
2. Turn onto a cutting board; remove foil. Cut with a 3-in. shamrock cookie cutter; reshape shamrock stem if needed (save scraps for another use).
3. In a microwave, melt candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
4. Stir in food coloring if desired. Spoon over cutouts and spread evenly. Decorate with sprinkles. Let stand until set. Yield: 15 servings.

Recipes courtesy TasteofHome.com. Visit TasteofHome.com for more St. Patrick's Day recipes.