2 (1-ounce) squares semi-sweet baking chocolate
1 (7-ounce) jar marshmallow creme
4 cups crispy rice cereal
1/2 gallon cookies 'n cream ice cream
Animal cookies, if desired
Grease 12-cup muffin pan; set aside.
Combine butter and chocolate in 4-quart saucepan. Cook over low heat, stirring constantly, 4-6 minutes or until melted. Stir in marshmallow creme until well mixed. Remove from heat. Add cereal; mix well.
Press about 1/4 cup cereal mixture with well-buttered fingers onto bottom and sides of each cup of prepared pan. Refrigerate 30 minutes or until set.
Remove chocolate cups from pan, just before serving. Place 1 large scoop ice cream into each cup. Decorate with animal cookies, if desired.
- If only 6 cups are needed press remaining mixture into greased 8-inch square baking pan; cut into squares. Store refrigerated.
- Do not freeze chocolate cups.