Preparation Time: 30 min - 1 hr
Meal: For 4 - 6 Calorie Type: Medium Calories: 200 calories |
Ingredients
| 1. 4tbsp butter 2. 120gm dark chocolate, finely chopped 3. 275gm marshmallows 4. 6 cups crisp rice cereal 5. 21/2 cups desiccated coconut |
6. 400gm condensed milk 7. 11/2 tsp water 8. 1/2 tsp vanilla essence 9. 1/4 cup roasted salted almonds, coarsely chopped |
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Method:
1. Line 24 standard muffin-pan cups with paper or foil liners.
2. In a microwave-safe large bowl, combine butter and 50gm chocolate.
3. Microwave on High for 1 minute. Add marshmallows and cook on High for 1 minute. Stir mixture; microwave for 20 seconds or until marshmallows melt. Stir until blended. Add the crisp rice cereal and mix well to coat evenly.
4. While the marshmallow mixture is still warm, pot around 2tsp into each of the prepared muffin cups, and press down firmly. Set aside.
5. Microwave coconut and 2/3 cup milk on High for 1 minute. Stir; cook on High for 2 minutes longer, stirring once. Let it stand for 10 minutes. Then, spoon by heaped tablespoons onto the centre of each cup, pressing lightly.
6. In a microwave-safe bowl, combine the remaining chocolate and milk. Microwave on High for 1 minute until smooth, stirring every 30 seconds. Add water and vanilla essence; stir.
7. Drizzle each cake with 1tsp of the chocolate mixture and sprinkle each with almonds.
1. Line 24 standard muffin-pan cups with paper or foil liners.
2. In a microwave-safe large bowl, combine butter and 50gm chocolate.
3. Microwave on High for 1 minute. Add marshmallows and cook on High for 1 minute. Stir mixture; microwave for 20 seconds or until marshmallows melt. Stir until blended. Add the crisp rice cereal and mix well to coat evenly.
4. While the marshmallow mixture is still warm, pot around 2tsp into each of the prepared muffin cups, and press down firmly. Set aside.
5. Microwave coconut and 2/3 cup milk on High for 1 minute. Stir; cook on High for 2 minutes longer, stirring once. Let it stand for 10 minutes. Then, spoon by heaped tablespoons onto the centre of each cup, pressing lightly.
6. In a microwave-safe bowl, combine the remaining chocolate and milk. Microwave on High for 1 minute until smooth, stirring every 30 seconds. Add water and vanilla essence; stir.
7. Drizzle each cake with 1tsp of the chocolate mixture and sprinkle each with almonds.
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