Do you remember the Dark Chocolate Snack Bites post? Those were all about John.e’s preferences. Well, these are all about me! I greatly favour milk chocolate over dark chocolate. Go ahead – judge me; I don’t care! Maybe my tastes are not as defined as yours when it comes to chocolate, but I know what I like, and for me, it’s milk chocolate all the way. (Even though, if I’m in a bind, I’ll eat a piece of dark chocolate.)
This past weekend, I woke up on a Saturday morning in such a foul mood. I was quiet and irritated, but I didn’t know why. I drank coffee – three cups! – I worked on my blog, and I even caught a few minutes of a Will & Grace episode, but the funk would not leave me.
I thought that if I got into the kitchen and made something, then it might help. Truth be told, I was feeling fine while I was working away, but as soon as the clean up was complete, my foul mood came rushing back. I even tried eating one of these cups, but could only manage one bite. What I needed was a good nap. And, that’s exactly what I did! Naps are awesome.
Now, I’m going to share a little secret with you. I finished the cup that I had taken a bite out of the next day, but I’ve not eaten any more. And, it’s been a week today since I made them. John.e, on the other hand, was caught red-handed last night, eating one in the dark on our balcony. So much for the “I’m a dark chocolate man,” speech. Pffft! 😉 It’s okay. I don’t mind sharing.
Aren’t they pretty though?
- 2 cups milk chocolate chips
- ¼ cup almonds
- ¼ cup pumpkin seeds
- ¼ cup pistachios
- ¼ cup walnuts
- ¼ cup pecans
- Prepare a 12-count muffin tin with silicone muffin cups.
- Add all nuts and seeds to a study Ziploc bag and using a rolling pin, slightly crush them so that there are still very visible chunks.
- Add 1 tablespoon of the crushed nuts and seeds to the bottom of each silicon muffin cup. Set aside.
- Melt the chocolate chips in a double broiler.
- Once the chocolate is melted, add 11/2 - 2 tablespoons of melted chocolate to the muffin cups.
- Add 1 tablespoon of the crushed nuts and seeds on top of the melted chocolate.
- Firmly tap the muffin pan so that the chocolate settles in around the nuts and seeds at the bottom and that the top flattens out. This will ensure that the nuts and seeds on the top of the melted chocolate will adhere as well.
- Place the muffin tray in the refrigerator for 1 hour for the chocolate to firm up.
- Once they are firm, they are ready to enjoy!