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About this recipe: It all started with the left-over pineapple tart's crust dough and a bag of Mars Minis we bought during Christmas. I got this idea from the pineapple cocoon. But I got to warn you first if you are going to try this. It keeps exploding like a volcano with sticky caramel chocolate. It was better on my second batch. The trick is, make the crust thin and bake on low heat. So the puff balls will be baked before they explode. At most you get are crack lines. The is definitely for those with sweet tooth, like me! Try eating it after it has cooled slightly. Love the oozing chocolate! But be careful. It's still hot.