Brandy is still on her cooking camp spree. None of us mind, as the house fills up with lots of goodies...and I can take a vacation from the kitchen!
Here is one of the treats she made today!
Grease a 24-section mini muffin pan with softened butter and set aside.
Melt 2 T. butter in a saucepan over med-low heat. Add 1 dozen large marshmallows and stir until completely melted and mixture has turned golden in color and is slightly caramelized. Remove from heat and fold in 2 c. crisp rise cereal. Immediately press rice krispy mixture into mini muffin sections a tablespoon at a time, taking care to press the centers down to form a small bowl. Cool completely.
Spoon vanilla yogurt into each rice krispy bowl. Place fresh blueberries on top yogurt.
Scarf these little delicacies before anyone notices and you feel obligated to share!
Rice krispy bowls can be made ahead and stored in the refrigerator
in an airtight container for two days.
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