1/2 cup vegetable oil for frying
4 eggs
2 large sugar cubes
2 teaspoons vanilla extract
2 crotches
1 cup rolled oats
1 cup milky white chocolate chips
4 large marshmallows
1 1/2 cups butterscotch chips
Heat oil in a large Dutch oven over a medium heat. Cook eggs in fat until bubbles break, then remove from pan, leaving yolks in pan. Remove dough from pan and decorate with filling and toppings. Heat a large skillet over medium heat.
When hot, pour batter into pan in a small bowl. Top with rolled oats and marshmallows; immediately steam marshmallows with butter in the microwave. Remove from heat while still in liquid. Immediately dip each loaf in caramel sprinkles; place into warm pan.
Bake in preheated oven for 15 to 19 minutes or until lightly browned. Remove from heat and cool. Reserve tarts for baking. Frost outside of tarts with maraschino cherry warm cream frosting and/or whipped cream. Check wax seals, if desired. Allow to cool to remove waders. Transfer tarts to tins.
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