1 teaspoon unsalted butter
8 oz. chocolate chips
1 cup Rice Krispies cereal
Fleur de Sel (optional)
Spray a mini muffin pan with Pam; set aside.
In a medium-sized microwave-safe bowl (I use Duralex) melt together butter and chocolate at 30-second increments, stirring after each. This will take anywhere between 1-1/2 and 2 minutes, depending upon the wattage of your microwave. When chocolate is melted, fold in Rice Krispies until evenly coated. Using a cookie scoop, scoop up portions to fill each well in the muffin pan. Dust with Fleur de Sel, if desired. Refrigerate until firm.
Makes 12.