Coconut-Almond Fudge Cups |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 48 |
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With a coconut filling, the flavor of these fudgy bites is reminiscent of a favorite candy bar. The recipe makes a big batch so you'll have plenty to share with others. Ingredients:
1 package chocolate fudge cake mix (regular size) |
1/2 cup butter, melted |
1 egg |
filling: |
1/4 cup sugar |
1/4 cup evaporated milk |
7 large marshmallows |
1 cup flaked coconut |
topping: |
3/4 cup semisweet chocolate chips |
1/4 cup evaporated milk |
2 tablespoons butter |
1/2 cup sliced almonds |
Directions:
1. In a large bowl, beat the cake mix, butter and egg until well blended. Shape into 1-in. balls; place in foil-lined miniature muffin cups. Bake at 350° for 8 minutes.
2. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each cup. Bake 2-3 minutes longer or until cake springs back when lightly touched. Remove from pans to wire racks to cool.
3. For filling, in a microwave-safe bowl, heat sugar and milk on high for 2 minutes, stirring frequently. Add marshmallows; stir until melted. Stir in coconut. Spoon into cooled cups.
4. For topping, in another microwave-safe bowl, combine the chocolate chips, milk and butter. Microwave in 10- to 20-second intervals until melted; stir until smooth. Stir in almonds. Spread over filling. Store in the refrigerator. Yield: 4 dozen.
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