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Coconut-Almond Fudge Cups

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.— Maybrie, Taste of Home Online Community

48 ServingsPrep: 30 min. Bake: 10 min./batch + cooling

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

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.
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.
For filling, in a microwave-safe bowl, heat sugar and milk on high
for 2 minutes, stirring frequently. Add marshmallows; stir until

2 of 2

Coconut-Almond Fudge Cups (continued)

Directions (continued)

melted. Stir in coconut. Spoon into cooled cups.
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.

Nutrition Facts: 1 serving equals 104 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 107 mg sodium, 14 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.