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Rocky Road Pudding Cups

Rocky Road Pudding Cups
“Dressed up with nuts and marshmallows, this fudgy homemade pudding will delight kids of all ages. For a lunch box treat, assemble the pudding cups directly in small plastic containers with tight-fitting lids.” —Carole Fraser, Toronto, Ontario
6 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1/2 cup sugar
  • 1/3 cup baking cocoa
  • 3 tablespoons cornstarch
  • 2-1/2 cups 2% milk
  • 2 eggs, beaten
  • 1-1/4 cups semisweet chocolate chips, divided
  • 1/2 cup chopped pecans, toasted
  • 1/2 cup miniature marshmallows

Directions

  • In a large heavy saucepan, combine the sugar, cocoa and cornstarch.
  • Stir in milk until smooth. Cook and stir over medium-high heat until
  • thickened and bubbly. Reduce heat to low; cook and stir 2 minutes
  • longer.
  • Remove from the heat. Stir a small amount of hot mixture into eggs;
  • return all to the pan, stirring constantly. Bring to a gentle boil;
  • cook and stir 2 minutes longer. Remove from the heat; stir in 1 cup
  • chips until melted.
  • Spoon into dessert dishes, 1/2 cup in each; sprinkle with pecans,
  • marshmallows and remaining chips. Serve immediately.
  • Yield: 6 servings.
Nutrition Facts: 1/2 cup equals 417 calories,
© Taste of Home 2013

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Rocky Road Pudding Cups (continued)

Nutrition Facts: 22 g fat (9 g saturated fat), 78 mg cholesterol, 80 mg sodium, 55 g carbohydrate, 4 g fiber, 9 g protein.
© Taste of Home 2013