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Ingredients1 h servings
Original recipe yields 24 servings (24 pieces)
- Place semisweet chocolate pieces in a heavy medium saucepan over low heat, stirring constantly just until melted. Stir in nuts. Spoon mixture by rounded teaspoons into 1-3/4-inch muffin cups lined with paper bake cups.
- Place white chocolate in a heavy small saucepan over low heat, stirring constantly just until melted. Drizzle a small amount of the white chocolate atop each cluster; swirl gently with a toothpick to create a marbled effect. Chill until firm (about 30 minutes in refrigerator or 10 minutes in freezer).
- Make-Ahead Tip: Store tightly covered in the refrigerator for 2 to 3 weeks.
- Copyright 2000 Meredith Corp. Recipes may not be republished without permission.
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