Directions

• In a microwave, melt chocolate chips; stir until smooth. Brush evenly
• on the inside of 18 foil miniature muffin cup liners. Refrigerate
• until set. Add a second coat of chocolate; chill until set.
• Meanwhile, in a small saucepan over medium-low heat, cook and stir
• marshmallows and milk until marshmallows are melted. Remove from the
• heat. Stir in the extracts, food coloring and salt. Cover and
• refrigerate for 1 hour or until thickened.
• Carefully peel liners from the chocolate cups and discard. In a large
• bowl, beat cream until stiff peaks form. Fold in marshmallow mixture
• and 2 tablespoons crushed candies. Spoon into chocolate cups.
• Sprinkle with remaining candies. Store in the refrigerator. Yield:
• 1-1/2 dozen.