HOTDOG S’MORES BITES

Ingredients:

1/4 cup + 1	tbsp	MAGNOLIA GOLD BUTTER UNSALTED, melted plus extra for greasing muffin pan
1	cup	finely crushed graham crackers
1/8	cup	sugar
12	pc	PUREFOODS TENDER JUICY HOTDOG BALLS
1	cup	chocolate ganache
1	cup	small marshmallows

100	mL	MAGNOLIA ALL-PURPOSE CREAM
1 (200 g)	pack	dark chocolate, chopped

Procedure:

In a saucepan, prepare the ganache by heating cream until scalding. Remove from heat and pour over chocolate placed in a heat proof bowl. Let stand for 2 to 3 minutes. Mix well and then set aside.
Preheat oven to 350°F. Grease a 12-cup muffin pan. Set aside.
In a bowl, mix butter, graham, and sugar. Mix well and then transfer to prepared muffin pan. Press along the bottom and sides to form cups. Refrigerate for 1-2 hours until set.
Place hotdogs in the graham cups and top with chocolate ganache and marshmallows. Bake in the oven for 2-3 minutes. Completely cool before unmolding.

Makes 12 servings.

(Yield: 12 pc/1 pc per serving)

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