Ingredients
2 teaspoons canola oil3 (3-1/2 ounces each) dark chocolate candy bars, melted1/4 cup sliced almonds, finely chopped
Preparation
Brush miniature muffin cups lightly with oil. Pour about 1 teaspoons melted chocolate into each cup and bang pan on counter. Sprinkle chocolate with almonds. Refrigerate until set. Remove from muffin cups and blot off any excess oil, if needed.
