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

1. Lighlty spray the cups of two 12 count muffin tins with non stick cooking spray; set aside.

2. 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.

3. 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.

4. Fill each indentation with caramel apple dip. Refrigerate 30 mins. Store in refrigerator.

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