July 10th, 2014
By Eshun Mott
Lightly butter 20 mini muffin wells. Set aside.
Melt 2 tbsp unsalted butter in a large pot over medium-low heat. Add 3 ½ oz (15 large) marshmallows and cook, stirring for 1–2 minutes or until marshmallows are almost completely melted.
Add 1 ½ oz (about ¼ cup) finely chopped white chocolate and salt and stir until melted and combined.
Remove from heat and stir in 2 cups Rice Krispies cereal to coat.
Using 2 spoons and buttered fingertips, scoop mixture into prepared pan and press down to compact into 20 mini-cupcake-shaped mounds.
Let stand 20 minutes to firm up.
To make the Topping, melt 1 tbsp butter in a small pot over low heat.
Add 1 ½ oz (about ¼ cup) finely chopped white chocolate and stir until melted and well combined. Remove from heat.
Brush melted chocolate over tops of each treat, let stand for a few minutes to begin to set and then press on ½ cup candy-covered sunflower seeds or mini M&Ms.