Rocky Road Peanut Butter Cups

Instructions

1. Line a 12 cup muffin tin with muffin liners.
2. Toast chopped almonds in a small skillet over medium low heat until lightly toasted and fragrant.  Set aside.
3. In a medium size, microwaveable bowl, add the dark chocolate chips and 90ml (6 tablespoons) of oil.
4. Microwave in 10-second intervals, stirring in between each interval, until chocolate is fully melted and smooth.
5. Pour 1 tablespoon of melted chocolate into each liner (just enough to cover the bottom of the liner).  Save the remainder for the top layer and for drizzling over the Rocky Road topping.
6. Place Muffin Tin in freezer and freeze for 10 minutes.
7. In a medium size microwaveable bowl, add the peanut butter, honey, and 1 tablespoon of oil.
8. Microwave for 20 seconds until peanut butter mixture is liquefied.
9. Pour peanut butter mixture evenly over each of the hardened chocolate base.
10. Return Muffin Tin to freezer and freeze for 10 minutes.
11. Add 1 tablespoon of the chocolate mixture on top of the peanut butter layer.  Using the back of a teaspoon, gently swirl the chocolate and nudge it to the edge of the liner so as to fully cover the peanut butter layer.
12. Working quickly, top the chocolate layer with marshmallows and toasted chopped almonds.
13. Repeat step 11 and 12 for the remaining cups.
14. Drizzle the remaining chocolate over top of each cup.
15. Return Muffin Tin to freezer and freeze until firm, approximately 30 minutes.
16. Store in the refrigerator until ready to serve.

Enjoy!