Served as dessert. Vegetarian dish. Speciality: Ester Candy Recipes.

3 1/2 Cup crisp Rice Cereal

1 Cup flaked Coconut

1 Cup miniature Marshmallows

1 Cup plus 5 Tablespoon chunky Peanut Butter

1/2 Cup firmly packed Brown Sugar

1/3 Cup light Corn Syrup

1 teaspoon Vanilla extract

1 (7 oz.) package small Jelly Beans

Combine cereal and coconut in a large bowl; set aside. Combine marshmallows, 1 cup of the peanut butter, brown sugar and corn syrup in a saucepan; cook over medium heat, stirring constantly until smooth. Remove from heat; stir in vanilla. Pour over cereal and coconut, stirring to coat evenly. Shape mixture into 1 1/2 inch balls; make indentation in center of each ball with thumb. Using the 5 tablespoons reserved peanut butter, spoon about 1/2 teaspoon of peanut butter into each indentation. Place 3 small jelly beans on each portion of peanut butter.

Yields: 2 1/2 Dozen

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