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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 10 |
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This is Giada's recipe - looked incredibly delicious and I can't wait to try it....some of the reviews from foodnetwork said that it makes a bit more than the 24 count listed and it may take a bit longer to bake Ingredients:
1/2 cup unsalted butter, at room temperature |
1 1/4 cups mini chocolate chips |
1/2 cup sugar |
2 large eggs, at room temperature |
2 teaspoons pure vanilla extract |
1/2 cup all-purpose flour |
1/2 cup quinoa flour (available at health food stores) |
3/4 cup mini marshmallows |
1/4 cup graham cracker crumbs or 4 large graham crackers, finely crushed |
Directions:
1. Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 24-count mini-muffin pan with paper liners.
2. Heat the butter in a small saucepan over low heat. Remove the pan from the heat and add 3/4 cup of the mini chocolate chips. Stir until the chocolate is melted and the mixture is smooth. Transfer the mixture to a medium bowl. Stir in the sugar, eggs and vanilla. Gradually beat in the flour until the mixture is thick and smooth. Stir in the remaining 1/2 cup mini chocolate chips.
3. Using a small cookie scoop, fill each paper liner with about 2 heaping tablespoons of batter. Push 3 mini marshmallows halfway down into the center of the batter. Sprinkle 1/2 teaspoon of the graham cracker crumbs over the marshmallows. Bake until the marshmallows are puffed and light golden, 10 to 12 minutes. Cool for 20 minutes and serve.
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