Email to Sue Deakin      

Recipe Categories: Remasd's HOME PAGEAppetizers BEVERAGES BREAD BreadMakerRecipes BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CROCKPOT DESSERTS FRUIT ICECREAM LOWFAT MEATS PASTA POULTRY RICE SALADandDRESSING SAUCES SOUPSandSTEWS VEGETABLES

Almond Joy Cups




Source of Recipe


unknown


List of Ingredients




1 package chocolate fudge cake mix
1 egg
½ cup margarine, melted
¾ cup all-purpose flour

½ cup sugar
½ cup evaporated milk
14 large marshmallows
7 ounces flaked coconut

¼ cup evaporated milk
¾ cup semi-sweet chocolate chips
2 T margarine
½ cup sliced almonds

Recipe



Preheat oven to 350°. Grease mini-muffin tins. In a bowl, combine cake mix, egg, ½ cup margarine and flour until well blended. Roll into 1 inch balls and place in prepared mini-muffin pans. Press into bottom and up sides of muffin cups. Bake in preheated oven until set.
While cups are baking, combine ½ cup sugar and ½ cup evaporated milk in microwave-safe bowl. Microwave on high 2 minutes, until mixture comes to a boil. Stir in marshmallows until melted. Stir in coconut until well combined. Spoon into baked shells while mixture is still warm.
In a microwave-safe bowl, combine ¼ cup evaporated milk, chocolate chips and 2 T margarine. Microwave on high 1 minute, remove from oven and stir until chocolate is melted and mixture is smooth. Stir in almonds until well coated. Spoon over coconut mixture and spread to cover. Cool completely before removing from pans. Store in refrigerator or freezer.