Coconut-Almond Fudge Cups

Name: Coconut-Almond Fudge Cups
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 dozen.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
Ingredients: 1 package chocolate fudge cake mix (regular size); 1/2 cup butter, melted; 1 large egg; FILLING:; 1/4 cup sugar; 1/4 cup evaporated milk; 7 large marshmallows; 1 cup sweetened shredded coconut; TOPPING:; 3/4 cup semisweet chocolate chips; 1/4 cup evaporated milk; 2 tablespoons butter; 1/2 cup sliced almonds

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

Ingredients

1 package chocolate fudge cake mix (regular size)
1/2 cup butter, melted
1 large egg
FILLING:
1/4 cup sugar
1/4 cup evaporated milk
7 large marshmallows
1 cup sweetened shredded 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 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.

Editor's Note

This recipe was tested in a 1,100-watt microwave.

Nutrition Facts

1 each: 104 calories, 5g fat (3g saturated fat), 12mg cholesterol, 107mg sodium, 14g carbohydrate (9g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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cookingnp

Jul 19, 2012

These are awesome! Have made them twice now and they taste like an Almond Joy. Recipe didn't make quite as many as promised and the "18-1/4 oz." cake mix threw me. I used Duncan Hines--16.5 oz. and noticed Betty Crocker is now 15.25 oz. They still turned out fine but needed to cook several minutes longer. These would make a great wedding cookie.