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.