12ounceswhite chocolate chips or bright white candy melts
⅓cupcorn syrup
Decorations
1red food coloring marker
liquid red food coloring
16teaspoonsmarshmallow fluff
Instructions
Rice Krispie Treats
Begin to melt the butter over low heat in a medium or large saucepan.
Add the marshmallows to the saucepan and stir.
Continue to stir often, until about 75% of the marshmallows are melted.
Remove the pan from the heat and continue to stir, smashing the marshmallows using a rubber spatula or the back of a wooden spoon, until the marshmallows completely melt and become smooth.
Stir in the Rice Krispies cereal or pour the marshmallows over the cereal and toss to combine. Either way works fine.
Then spread into a well-buttered 13x18 inch rimmed baking pan, filling it about ¾ full, so that the treats are about ¾ inches thick.
Allow the treats to cool for at least one hour.
Cut circles using the 3 ¼ inch cookie cutter, reworking the scraps if desired. You should get 11 treats out of the tray then another 5 treats out of the scraps.
Modeling Chocolate
Melt 12 ounces white chocolate or bright white Candy Melts and allow it to cool, stirring it frequently, until it reaches about 91 degrees Fahrenheit.
Stir in ⅓ cup light corn syrup until it becomes very thick.
Either knead the modeling chocolate on a cool surface, like marble or granite until smooth, or place it in a zip-top bag for about an hour to allow it to cool then knead it until smooth.
Roll out the modeling chocolate to about 1/16 inch thickness.
Use a 3 inch round cookie cutter to cut out 16 circles, re-rolling as needed.
Use the round cookie cutter to mark the circle of modeling chocolate where the laces should be.
Then draw on the laces using a red food coloring marker or a food-use-only paintbrush and liquid food coloring.
Let the food coloring dry completely.
Decorations
Spread a teaspoon of marshmallow fluff in the center of each round crispy treat.
Then set one of the modeling chocolate baseballs over top.
Serve.
Notes
You can also use white frosting or clear piping gel to attach the modeling chocolate baseballs to the cereal treats.
Cover the treats with tin foil or Glad Press 'n Seal and store them in a cool dry place for up to a week.