- Preparation Time : 20 mins | Cooking Time : 00 mins | Makes 1 Servings
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 0.0 |
| Total Fat | 0.0 g |
| Saturated Fat | 0.0 g |
| Cholestrol | 0.0 mg |
| Sodium | 0.0 mg |
| Total Carbs | 0.0 g |
| Dietary Fiber | 0.0 g |
| Sugars | 0.0 g |
| Protein | 0.0 g |
Ingredients List
- 1 teacup of water
- 1/2 cup mini marshmallows
- 1/2 cup crushed toasted almonds
- 16 ounces semi-sweet chocolate chips
- 2 scoops Breyers® Rocky Road
- 1/4 cup fudge sauce
- 2 Tbsp. almond butter
- 1 large marshmallow, toasted
DIRECTIONS
-
Freeze: Fill a teacup with water, place a spoon in the teacup and freeze the teacup until solid, about 3 hours.
-
Mix: Mix together the mini marshmallows and almonds in a wide bowl and set aside.
-
Remove: Remove the teacup from the freezer, let sit for a few minutes until the ice easily releases from the teacup.
-
Coat: Microwave the chocolate until melted and lower the round part of the ice into the melted chocolate to form a chocolate bowl. Immediately roll half of the chocolate bowl in the marshmallow/almond mixture. Pull the chocolate bowl off of the ice and discard the ice.
-
Assemble: Place the chocolate bowl on a plate and fill the bowl with the Breyers® Rocky Road. Drizzle the Rocky Road with the fudge sauce, almond butter (microwave the almond butter to make it runnier if needed) and garnish the bowl with the toasted marshmallow.
