- 4
- 10 mins
- 10 mins
4.3/5
(3 Votes)
Ingredients
- 8 oz semi-sweet chocolate, chpd
- 1 1/2 c toasted salted almonds (8 1/4 oz)
- mini muffin cups
Preparation
Step 1
On large cookie sheet, arrange mini muffin cups in a single layer. Microwave half of chocolate on high for 20 minutes. Stir and repeat until chocolate melts, about 1 minute 20 seconds total. Stir in remaining chocolate until melted. Cool 3 minutes for a shiny finish. Stir in almonds until evely coated. With measuring teaspoon, drop 1 spoonful into mini muffin cup or onto waxed paper. Refrigerate at least 20 minutes or until set. Can be refrigerated in air-tight container for 1 month.