Categories: Cookies
Ingredients
- 1/4 cup (1/2 stick) butter
- 1 tsp vanilla extract
- 4 chocolate covered english toffee candy bars
- 1 10 oz pkg miniature marshmallows
- 7 cups crisp rice cereal
- 1 cup caramel apple dip
Directions
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Lighlty spray the cups of two 12 count muffin tins with non stick cooking spray; set aside.
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In a medium saucepan set over low heat, melt the butter. Add the marshmallows; mix to coat. Continue to cook and stir in the vanilla. Mix in the cereal and toffee bars, stirring to coat well.
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Using a wooden spoon, press cereal firmly into prepared muffin tins to form; gently press an indentation into each tassie using the back of a rounded spoon. Cool at least 30 mins.
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Fill each indentation with caramel apple dip. Refrigerate 30 mins. Store in refrigerator.