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 LA PACITA 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:

  1. 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.
  2. Preheat oven to 350°F. Grease a 12-cup muffin pan. Set aside.
  3. 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.
  4. 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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