Recipe of the Week

  • five 2-ounce mars bars
  • 4 tablespoons butter
  • 3 & one half cups crispy rice cereal
  • 7 ounces milk chocolate, melted
  1. Line a 12-hole standard muffin pan with paper baking cups.
  2. Chop four mars bars coarsely; cut remaining bar into slices.
  3. Place chopped bars in medium pot with butter; stir over low heat until smooth. Stir in rice cereal.
  4. Press mixture into baking cups, spread with chocolate; top with sliced mars bar. Refrigerate 30 minutes or until set.

Recipe & photo from "Cupcakes". Pg. 99.

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