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- 1 (9-oz.) pkg. Lily’s no-sugar-added dark chocolate baking chips
- 1 cup Hy-Vee miniature marshmallows
- ¼ cup Hy-Vee natural sliced almonds
- 3 tbsp finely chopped crystallized ginger
Lightly spray 28 (1¼ x1-in.) molds in flexible plastic ice cube trays with nonstick spray; set aside.
Microwave baking chips in a medium microwave-safe bowl on HIGH at 15-second intervals until melted, stirring each time. Spoon chocolate into a disposable pastry bag. Cut off ¼-in. tip on end of pastry bag.
Pipe chocolate into prepared molds of ice cube trays, filling just until bottom of each mold is lightly coated with chocolate. Immediately press 3 marshmallows slightly into each section of chocolate. Drizzle with remaining melted chocolate.
Firmly tap filled ice cube trays on work surface a few times to compact ingredients. Garnish with almonds and crystallized ginger. Freeze for 10 minutes or until chocolate is set. Let stand at room temperature for 5 minutes. Pop chocolates out of ice cube trays before serving. If necessary, use the tip of paring knife to release. Store in covered container in refrigerator up to 1 week. Serve at room temperature.
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 6g||8%|
|Saturated Fat: 3.5g|
|Trans Fat: 0g|
|Total Carbohydrate: 15g||5%|
|Dietary Fiber: 7g||25%|