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6 dozen balls
1/2 cup butter or margarine
4-1/2 cups crisp rice breakfast cereal
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 can Solo or 1 jar Baker Apricot filling
1 cup finely chopped nuts
2 egg yolks
5 cups flaked coconut
Melt butter or margarine in a heavy saucepan over low heat. Add sugar, apricot filling and egg yolks. Blend well and cook over very low heat, stirring, until mixture just comes to a boil. Remove from heat and stir in cereal, vanilla and nuts. Crop by spoonfuls onto coconut and roll to coat completely, forming balls. Store in refrigerator. Recipe may be cut in half.
Or try these with Date filling!
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