Recipe created by Peter Callahan with Raquel Pelzel
From the December 2011 issue of O, The Oprah Magazine
Serve these easy mini hors d'oeuvres inspired by celebrity caterer Peter Callahan's new cookbook, Bite by Bite, and your guests need never juggle a plate and a wineglass again.
Makes 2 dozen
Nonstick cooking spray
1 1/2 Tbsp. butter
9 large marshmallows
2 1/4 cups puffed rice cereal, such as Rice Krispies
3/4 cup vanilla yogurt
2 pints fresh blueberries or raspberries
Total time: 30 minutes
To make tartlets: Lightly coat a 24-cup mini-muffin pan with cooking spray; set aside. (Or work in batches and use a 12-cup mini-muffin pan.) Melt butter in a medium pot over medium-low heat. Add marshmallows and stir constantly until melted, about 2 minutes. Remove pot from heat, add cereal, and stir until combined.
Working quickly, spoon about 1 heaping Tbsp. cereal mixture into each mini-muffin cup. Lightly grease your fingers with cooking spray to prevent sticking, then gently press center down to create a tartlet. Let cool 5 minutes, then carefully remove tartlets from pan and transfer to a platter. The tartlets can be made up to 3 days in advance and stored in an airtight container at room temperature.
To serve: Fill each tartlet with a dollop of yogurt and top with a few berries.
More cereal tartlet fillings:
S'mores: Toss together mini chocolate chips, mini marshmallows, and graham cracker crumbs and spoon mixture into tartlet.
Whipped chocolate crème: Mix whipped cream with a pinch of cocoa powder or espresso powder and spoon into tartlets. Garnish with a sprinkle of finely shaved chocolate.