Rocky Road Drops

Place about 60 small (1-inch size) paper candy cups on a large baking sheet.

In a large heavy saucepan, place chocolate chips and white candy melts. Melt over very low heat and stir as mixture begins to melt. When it is completely melted and smooth, remove from heat and stir in marshmallows, rice cereal and peanuts.

Working quickly, place a spoonful of mixture in each little paper cup. I use a teaspoon from my regular silverware. When all the mixture is in the cups, place the filled cookie sheet in a cool place and allow to set up.

Once the chocolates are solid, melt together the 2 oz. candy melts and salad oil. Stir until smooth. Using a fork, dip it into the melted white candy melts and then swirl over the top of the chocolates. I just wave the fork back and forth, dipping it frequently into the melted white mixture. Allow to cool again, then store in a covered container.