Recipe courtesy of Blue Diamond Growers
1 (10 to 11.5-oz.) bag milk, semi-sweet or bittersweet chocolate chips
1 cup Blue Diamond Dark Chocolate or Brown Sugar and Cinnamon Almonds, coarsely chopped
24 Blue Diamond Almond Nut-Thins, coarsely broken
Prep time: 20 minutes
Cook time: 2 to 3 minutes
Line 18 mini muffin cups with paper liners; set aside. Place chocolate in a large microwave-safe bowl; microwave on HIGH for 2 to 3 minutes or until chocolate is mostly melted; stir until completely melted. Stir in remaining ingredients and spoon equal amounts into prepared muffin cups.
Makes 18 cups.
Mexican Mocha: Add 1 teaspoon instant espresso powder and 1/4 teaspoon cinnamon to mixture.
Double Almond: Add 1/2 cup crumbled almond paste to mixture.
Fruit and Chocolate: Add 1/2 cup coarsely chopped dried cherries to mixture.
Crunchy Granola: Add 1/2 cup gluten-free granola to mixture.