Ingredients
3/4
cup dark chocolate chips
1/3
cup whipping cream
1
tablespoon butter
3/4
cup miniature marshmallows
3/4
cup Golden Grahams™ cereal
1/2
cup Cocoa Puffs™ cereal
2/3
cup dark chocolate chips
1/3
cup whipping cream
1
tablespoon butter
Preparation
Place mini paper baking cup in each of 30 mini muffin cups. Spray paper cups with cooking spray. In medium bowl, place 3/4 cup chocolate chips; set aside.
In 1-quart saucepan, heat 1/3 cup whipping cream and 1 tablespoon butter over medium heat, stirring until butter is melted and mixture begins to boil. Pour cream mixture over chocolate in bowl; stir until smooth. Add 3/4 cup marshmallows, 3/4 cup Golden Grahams cereal and 1/2 cup Cocoa Puffs cereal; gently fold until all pieces of cereal are coated.
Spoon measuring tablespoonful mixture into each muffin cup; gently press into cups.
In small bowl, place 2/3 cup chocolate chips. In 1-quart saucepan, heat 1/3 cup whipping cream and 1 tablespoon butter over medium heat, stirring until butter is melted and mixture begins to boil. Pour cream mixture over chocolate in bowl; stir until smooth.
Spoon melted chocolate over each mini cake; smooth top with butter knife or offset metal spatula. Refrigerate 3 hours or until firm. If desired, decorate each with toasted miniature marshmallows and crushed Golden Grahams cereal.
