You are here

Carob Crinkle Cups

Dessert.Master's picture
Ingredients
  Milk carob chips 1 1⁄2 Cup (24 tbs)
  Butter 6 Tablespoon
  Vanilla ice cream/Fresh strawberry sorbet 1 Quart
  Custard sauce 1 1⁄2 Cup (24 tbs)
  Flaked unsweetened coconut 1⁄2 Cup (8 tbs)
Directions

Line a 6-cup muffin tin with foil liners.
In top of a double boiler set over simmering water, melt carob chips and butter together.
Remove from heat, and cool until thick enough to coat the back of a spoon.
Divide mixture among foil liners.
Spread up sides and on bottoms of liner with the back of a spoon.
Do this in layers until carob is thick on sides as well as on bottom.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert

Rate It

Your rating: None
4.182145
Average: 4.2 (14 votes)