2 teaspoons peppermint extract
1 cup chocolate chips
Preparation
Place the marshmallow creme, 1 1/2 cups powdered sugar, half the crushed cereal and extract in a bowl. Using an electric or hand-held mixer, beat until smooth. The mixture should be very thick and not pourable. If needed, add remaining powdered sugar.
Place bowl in the refrigerator for at least 30 minutes to thicken completely. When ready, place a large piece of film wrap on a platter, baking pan or something that will fit into your freezer. Divide the film wrap in two if you are using two platters.
Working quickly, remove the marshmallow mixture from the refrigerator and begin pinching off desired sized balls. (2 tablespoons seems to work well) and roll into a ball with your palms. You will need to slightly moisten your hands. Flatten each to about 1/2-inch in thickness and place these discs on the film wrap. Freeze for at least 30 minutes until completely firm.