Description
These Rocky Road Candy Cups are a delightful no-bake treat combining rich baking chocolate, sweet mini marshmallows, and crunchy sliced almonds. Perfect for a quick homemade candy, they set in the refrigerator and make ideal bite-sized desserts or party favors.
Ingredients
Ingredients
- 2 cups baking chocolate, chopped
- 3/4 cup mini marshmallows, chopped
- 1/2 cup sliced almonds
- Sugar sprinkles, for decoration
Instructions
- Prepare the Pan: Line a mini muffin pan with mini muffin liners to ensure easy removal and neat presentation of the candy cups.
- Chop Marshmallows: Finely chop the mini marshmallows into smaller pieces to evenly distribute their texture throughout the candy.
- Melt Chocolate: Gently melt the baking chocolate until smooth and creamy, using a double boiler or microwave in short intervals, stirring frequently to avoid burning.
- Mix Ingredients: Stir the chopped marshmallows and sliced almonds into the melted chocolate, ensuring all components are evenly coated.
- Fill Liners: Use a small spoon to carefully spoon the rocky road mixture into each mini muffin liner, filling them evenly.
- Chill to Set: Refrigerate the filled pan for 1-2 hours or until the candy cups are firm and set. Optionally, sprinkle sugar sprinkles on top before the chocolate hardens for added decoration.
Notes
- Ensure chocolate is melted gently to prevent seizing or burning.
- Chopped marshmallows help distribute sweetness evenly and add texture.
- Sliced almonds can be toasted lightly for more flavor before mixing, if desired.
- Keep candy cups refrigerated until serving for best texture.
- These are perfect for gifting or party treats and store well in an airtight container in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American