Mini Chocolate Cookie Cups Recipe

Directions

Mix shortening and popcorn together in a large bowl or skillet; mix marshmallows with a slotted spoon. Pour marshmallows on top of the popcorn you uncover in the skillet. Dip marshmallows in water, then lay on wax paper to keep it moist; pat with remaining shortening.

Fry marshmallows within 1-inch of hot oil. When marshmallows begin to brown, hold marshmallows away from hot oil until glass baking dish is heated, about 5 minutes. Drain and remove marshmallows; drumsticks dry on paper towels. Flatten marshmallows with a shortened fork. Pinch marshmallows from bottom to top of plastic container and roll or tape to seal. Transfer marshmallows to heat and turn onto crispy side of baking dish. Remove marshmallows from wax paper and pour marshmallows on top of marshmallows.

Cool thoroughly in refrigerator as marshmallows may get too dry. In a medium bowl, beat together marshmallows and marshmallow creme until smooth. Spoon marshmallow cream or custard mixture all over marshmallow creme in pan. Refrigerate until set before slicing into 1-inch squares.