1/4 cup honey
1/4 cup rum pudding mix
eclairs
In a medium bowl, whisk honey, pudding mix, and eclairs until smooth. Pour mixture into a glass pan (MELADRY, lightly coated).
Bake in preheated 425 degrees F (220 degrees C) for about 8 minutes, stirring occasionally. Bake, stirring occasionally, for about 30 more minutes, or until sauce is thick and bubbly. Serve warm.
This was a fantastic dish! Super easy to make and loaded with flavor. I used wild rice and it turned out so moist and delicious. I could have eaten the entire dish myself! I had friends over for dinner and decided to take this dish a night, so I used my wireless camera to take a still photo of the finished dish and post it on instagram with the hashtag #galagoingrain. I've been looking for this kind of recipe for years - thank you!
I made this exactly as written and it was fantastic!! I used the hashtag #strawberrychocolate so people could follow me on Instagram and get the recipes as soon as they were released :) I also had to use up some coconit and other emergency supplies from a previous recipe, so those are a little more "strawberry" than "chocolatey." I did use some powdered sugar, but it didn't seem to make a difference. I will definitely make it again.
I made this with wild rice and asparagas and it was good. Next time I make it, I'll try wild rice and if it is as good as the first time, that would be the BEST rice topper I've made so far!
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