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Ingredients1 h 15 m servings 165 cals
Original recipe yields 12 servings (2 dozen krisps)
- Arrange 24 paper candy cups on a tray.
- Place chocolate chips in a microwave-safe bowl; heat in the microwave until melted, about 2 minutes. Stir.
- Stir crispy rice cereal and almonds into melted chocolate. Drop a spoonful of chocolate mixture into each candy cup. Refrigerate until set, 1 to 2 hours.
Per Serving: 165 calories; 10.4 g fat; 20.5 g carbohydrates; 2.2 g protein; 0 mg cholesterol; 21 mg sodium. Full nutrition
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