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(1)

Crinkle Cups

Ingredients
  • Melt separately 6 oz semisweet chocolate and 6 oz butterscotch
  • pieces, in the top of a double boiler over hot water. Place 10 to
  • 12 paper baking cups (3 to 4 inches in diameter) in muffin pan
  • sections.
Instructions

With a spatula or pastry brush, line half the cups with melted chocolate and the other half with butterscotch. Put muffin pan in refrigerator until ready to use. Peel off paper cups and fill crinkle cups with your favorite ice cream and top with chopped nuts of your choice.

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