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Chocolate Almond Clusters


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  • 8 oz semisweet or bittersweet chocolate, chopped
  • 1 ½ cups roasted, salted almonds (8 ¼ oz)


Servings 4


Step 1

- On large cookie sheet, arrange 48 paper or foil mini-muffin or candy cups in a single layer (or line large cookie sheet with waxed paper)
- In large microwave bowl, microwave half of chocolate on high 20 seconds. Stir and repeat until chocolate melts, about 1 min. Stir in remaining chocolate until melted. Cool 3 minutes
- Stir in almonds until evenly coated. With measuring tsp. drop 1 spoonful of mixture into muffin cup or on waxed paper.
- Refrigerate at least 20 min. until set. Can be refrigerated in airtight container up to 1 month

(About 55 cal.; 4 g total fat; 1 g fiber)

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