1/2 cup PLUS 3 Tbsp.( 45 mL) semi-sweet chocolate chips , divided
3 Tbsp. unsweetened cocoa powder
1 tsp. ground cinnamon
1 1/2 cups mini marshmallows , (3 per cup)
30 mini pretzels
Preheat oven to 375°F (190° C). Combine flour, baking soda and salt in medium bowl; set aside.
Beat Becel® sticks with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in 1/2 cup (125 mL) chocolate chips, cocoa powder and cinnamon. Drop by tablespoonfuls into greased mini muffin pans.
Bake 10 minutes or until edges are firm. Quickly make a dent in the center of each and insert 3 marshmallows. Top each with 1 chocolate chip. Cool 10 minutes on wire rack; remove cups from pan. Break off curved part of pretzels and make a “handle” and press into side of cup to adhere; cool completely.