It doesn’t get
better than that classic combination of chocolate, marshmallow and almonds. And
though you typically find rocky road served up in the form of ice cream, I’m
going to bet that you will love this twist on another traditional treat — the
peanut butter cup!
chocolate and almond butter filling are capped off by a sprinkling of chopped
almonds, mini marshmallows and flaky sea salt.
These cups are
the perfect marriage of salty-sweet, creamy-crunchy—no spoon required!
Rocky Road Cups
1/4 cup almond
butter, room temperature
almonds, coarsely chopped
flaky sea salt
1. Line 12 muffin tins with paper liners.
2. In the top half of a double boiler set over barely simmering water, melt the chocolate chips and coconut oil, stirring till smooth. Remove from heat. Evenly distribute half of the chocolate into the liners - tap the tins to level and freeze for 15 minutes.
3. Beat the almond butter, butter and confectioner's sugar till light and fluffy. Spoon on top of the chocolate layer and use the back of the spoon to spread evenly. Top with the remaining melted chocolate; tap the tins to level.
4. Finish with a sprinkling of chopped almonds, marshmallows and flaky sea salt; refrigerate till ready to serve.