Marshmallow Cups

by the Editors of Publications International, Ltd.

Yield

Makes 18 cups

Ingredients

2 cups (11-1/2 ounces) milk chocolate chips
2 tablespoons shortening
1 cup (1/2 of 7-ounce jar) marshmallow creme

Preparation

  1. Line 18 mini-muffin cups with double-thickness paper cups or foil cups; set aside.
  2. Melt chips with shortening in heavy, small saucepan over very low heat, stirring constantly. Spoon about 1/2 tablespoonful chocolate mixture into each cup. With back of spoon, bring chocolate up side of each cup; let set.
  3. Spoon 1 tablespoonful marshmallow creme into each chocolate cup, using spoons dipped in hot water. Spread with small spatula.
  4. Spoon about 1/2 tablespoonful of remaining chocolate over each marshmallow cup. Refrigerate until firm.

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