Melt butter and mallows over medium high heat in a large saucepan (or pot). When mallows are melted, add in the milk and peppermint extract. Stir well. Remove from heat. Add in cereal and mix until well coated.

With buttered hands, form small balls and place them on a waxed paper covered cookie sheet.

Melt white chocolate chips. Dip each ball in the chocolate, coating evenly. Place on the wax paper.

Sprinkle with the crushed peppermint before dry. (Can be refrigerated)