Description
Delight in these homemade Rocky Road Candy Cups, a perfect blend of rich baking chocolate, crunchy sliced almonds, and sweet mini marshmallows. This easy no-bake treat is set in mini muffin liners and chilled until firm, making it an ideal bite-sized dessert for any occasion.
Ingredients
Chocolate Mixture
- 2 cups baking chocolate, chopped
- 3/4 cup mini marshmallows, chopped
- 1/2 cup sliced almonds
- Sugar sprinkles, for garnish
Instructions
- Prepare Muffin Pan: Line a mini muffin pan with mini muffin liners to prevent sticking and ensure easy removal of the candy cups.
- Chop Marshmallows: Finely chop the mini marshmallows to allow even distribution throughout the chocolate mixture.
- Melt Chocolate: Gently melt the baking chocolate using a double boiler or microwave in short bursts, stirring frequently until smooth.
- Combine Ingredients: Stir the chopped marshmallows and sliced almonds into the melted chocolate until thoroughly mixed.
- Fill Liners: Use a small spoon to evenly portion the mixture into each mini muffin liner, filling them almost to the top.
- Chill to Set: Refrigerate the filled mini muffin pan for 1 to 2 hours until the candy cups are firm and set. Optionally, sprinkle sugar sprinkles on top before chilling for added decoration.
Notes
- Use good quality baking chocolate for the best flavor and smooth texture.
- Chopping the marshmallows helps prevent large clumps and ensures consistent distribution.
- Be careful not to overheat the chocolate; melting it slowly preserves its glossy finish.
- You can substitute sliced almonds with other nuts like pecans or walnuts for variety.
- Store the candy cups in an airtight container in the refrigerator to maintain freshness and firmness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
