Chocolate Mint Cups Recipe

Summary

Preparation Time30 MinDifficulty LevelEasy
Health IndexAverageServings6
CourseMethod
VegetarianMain Ingredient
Interest Group

Ingredients

 Rice cereal1 Cup (16 tbs), slightly crushed (Crisp)
 Coconut1⁄3 Cup (5.33 tbs), flaked
 Walnuts1⁄4 Cup (4 tbs), finely chopped
 Semisweet chocolate pieces6 Ounce (1 Cup, 1 Package)
 Peppermint ice cream3 Cup (48 tbs) (6 Scoops)

Nutrition Facts

Serving size

Calories 362 Calories from Fat 182

% Daily Value*

Total Fat 21 g31.9%

Saturated Fat 11.9 g59.4%

Trans Fat 0 g

Cholesterol 26.5 mg

Sodium 76.3 mg3.2%

Total Carbohydrates 43 g14.2%

Dietary Fiber 0.7 g2.8%

Sugars 33.5 g

Protein 3 g6.1%

Vitamin A 1.1% Vitamin C 2.4%

Calcium 0.5% Iron 2.8%

*Based on a 2000 Calorie diet

Directions

MAKING
1. Take a medium mixing bowl and mix crushed cereal, coconut, and walnuts. Keep the mixture aside.
2. Take a heavy saucepan and heat it. Add chocolate pieces in the pan and heat until melted.
3. Remove the saucepan from heat and add cereal mixture.
4. Take a greased, deep muffin pan and press about 1/3 cup mixture firmly onto bottom and sides. This is done to form a shell.
5. Repeat the same process with the leftover cereal mixture. Make 6 shells in all.
6. Chill all the shells until firm.
7. Add a large scoop of peppermint ice cream in every shell.
8. Cover the pan lightly and freeze until firm.

SERVING
9. Make sure to remove the dish from the freezer a few minutes before serving.
10. Also, remove every stuffed shell from muffin pan carefully.
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