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Steps
1
Melt the butter and then add in marshmallows. Heat again (in 20 second intervals ) until marshmallows are melted.
2
Add in cake mix, chocolate and vanilla and mix until combined.
3
Add in the Peanut Butter Toast Crunch™ cereal and stir until cereal is coated. The mixture will be very sticky.
4
Fill cups of a well-greased muffin tin 3/4 of the way full with the mixture and press down.
5
Refrigerate for 30 minutes (you can make the marshmallow fluff while waiting) then remove from muffin tins.
6
In an electric mixer, with the whisk attachment, beat egg whites with cream of tartar.
7
Slowly add in 2 tablespoons sugar and beat until soft peaks form.
8
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.
9
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.
10
Once the fluff is cooled, add it into a piping bag and frost the crispy treats.
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No nutrition information available for this recipe
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