Recipe courtesy Food Network Magazine
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Melt 8 ounces chopped semisweet chocolate in a heatproof bowl set over a saucepan of simmering water, stirring. Remove the bowl from the pan and stir in 2 cups canned potato sticks. Coat a 6-cup muffin pan with cooking spray and scoop some of the chocolate mixture into the cups; make an indentation in each to form nests. Chill until set, at least 3 hours. Fill with marcona almonds.
Photograph by Sam Kaplan
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By ladydi612
on March 28, 2013
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What is better than salty potato sticks and chocolate! OMG - soooo good. I could not find Marcona Almonds, so I used chocolate covered eggs. Perfect for Easter.
This recipe is so easy. However, I found it difficult to get the chocolate out of the muffin tin - even after spraying it very well with Pam. Finally, I decided to get tough and flipped the pan over on parchment paper - used a hammer (gently on the muffin cup and they finally fell out. I have had many request for the recipe. Good job Food Network! This is a keeper!
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