Ingredients
The following ingredients have 4 Servings
- 6 tablespoons butter
- 1/2 cup yellow cake mix
- 1/2 teaspoon vanilla extract
- 3 cups Peanut Butter Toast Crunch™ cereal, crumbled
- 5 ounces mini marshmallows
- 1/2 cup mini chocolate chips
- 3 egg whites
- 1/2 teaspoon cream of tartar
- 2/3 cup + 2 tablespoons sugar
- 3/4 cup light corn syrup
- 1 teaspoon pure vanilla extract
Instruction
- Melt the butter and then add in marshmallows. Heat again (in 20 second intervals ) until marshmallows are melted.
- Add in cake mix, chocolate and vanilla and mix until combined.
- Add in the Peanut Butter Toast Crunch™ cereal and stir until cereal is coated. The mixture will be very sticky.
- Fill cups of a well-greased muffin tin 3/4 of the way full with the mixture and press down.
- Refrigerate for 30 minutes (you can make the marshmallow fluff while waiting) then remove from muffin tins.
- In an electric mixer, with the whisk attachment, beat egg whites with cream of tartar.
- Slowly add in 2 tablespoons sugar and beat until soft peaks form.
- In a sauce pan, combine 1/3 cup water, corn syrup and remaining sugar. Bring to a boil for about 8 minutes or until it reaches 245°F.
- With the mixer on low, slowly add the syrup mixture to the egg-whites. Increase mixture speed to high and continue beating for five minutes. Add in the vanilla and beat for another minute until mixture looks like marshmallow cream.
- Once the fluff is cooled, add it into a piping bag and frost the crispy treats.
