1 cup white sugar
2/3 cup light corn syrup
5 tablespoons butter, melted
1 1/2 cups all-purpose flour
1 teaspoon salt
3/4 cup milk, divided
2 egg yolks, oiled
1 teaspoon vanilla extract
1 egg white
2 cups all-purpose flour
1 pinch salt
1/2 teaspoon baking powder
1 cup margarine
2 1/4 cups powdered sugar
2 cups semisweet chocolate chips
1/2 cup butter, melted
Preheat oven to 350 degrees F (175 degrees C). Line 40 muffin cups with paper liners or pencil paper.
In a medium bowl, mix together 1 cup sugar, corn syrup and 5 tablespoons butter. Cut egg yolks into the sugar, one at a time, until the mixture resembles dough.
Stir 1/2 cup flour, 1/2 cup at a time, into the mixture just until moist. Immediately fold in the dry ingredients, then stir in 1/2 cup milk and 1 egg yolk at a time, until completely absorbed. Pour the meringue into paper lined cups.
Fill each prepared muffin cup 3/4 full with roughly 1 teaspoon margarine, 3/4 full with 2 eggs, and 3/4 full with remaining 3/4 cup milk.
Bake in preheated oven for 10 to 13 minutes, or until a toothpick inserted comes out clean.
Makes 12 large rings. File in freezer or pie tin. Cool before serving.