Ingredients
1/2
cup Gold Medal™ all-purpose flour
1/2
cup Chocolate Cheerios™ cereal, crushed
1/3
cup packed brown sugar
1/4
teaspoon baking powder
1/4
cup butter, softened
1/2
teaspoon vanilla
120
miniature marshmallows (about 1 1/3 cups)
1/3
cup light corn syrup
2
tablespoons butter
1/2
teaspoon vanilla
1
cup milk chocolate chips
2
cups Chocolate Cheerios™ cereal
Preparation
Heat oven to 350°F. In medium bowl, mix all crust ingredients except marshmallows with electric mixer on low speed until crumbly. Divide evenly among 24 nonstick mini muffin cups (about 2 level teaspoonfuls per cup); press firmly into bottom of each cup.
Bake 6 to 7 minutes or until puffed and golden brown. Place 5 marshmallows in each cup. Bake 1 to 2 minutes longer until marshmallows just begin to puff. Cool.
Meanwhile, in 2-quart saucepan, mix all topping ingredients except cereal. Heat over medium-low heat just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal. Immediately spoon cereal mixture by heaping tablespoonfuls over marshmallows, pressing down slightly. Cool about 15 minutes or until firm. Remove from muffin cups; cool completely.
