These dark chocolate almond butter marshmallow cups are so delicious! Why? Because they also have gooey caramel and delicious cashew butter!
As you probably already know, I’m a chocoholic. And when you add caramel, marshmallow and a nut butter to that chocolate – ooo, la-la!
It makes me want to do a dance.
The combination of these ingredients is nicely balanced. You take a bite and the chocolate is crunchy, the marshmallow is gooey, the caramel is slightly chewy and the almond butter melts in your mouth.
I keep these in the fridge or freezer because in the summer months, they would melt if left on the counter.
I mention in another blog post about taking food to my nephew’s recent housewarming party. Well, this is one of the things I took. They were gobbled up, tout de suite. My niece Elizabeth, loves sweets like I do and she took a bite, looked at me and said, “This is so good!”
I nodded and smiled.
It was fun to witness the chocolate smiles on the sides of everyone’s mouth. When I ate mine after I made these, Christopher laughed because not only did I have chocolate at the sides of my mouth, I had marshmallow on my chin.
Charming! I do well at parties and you can take me anywhere.
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Helpful tips
- You can use whatever nut butter is on hand. Cashew butter, almond butter or peanut butter
- If you can, use parchment paper cups, so easy to peel off the marshmallow cups
- Melt half the chocolate for the first layer
How to make dark chocolate caramel marshmallow cups
Get your muffin pan out and line it with muffin papers!
Process shots
- Nut butter, fluff and chocolate – (I photographed almond butter. But, I used cashew butter. I changed my mind because I felt like using the cashew butter up)
- Melted chocolate in the bottom of the muffin paper – next step – freeze for 10 minutes – at the end of the 10 minutes, start melting the rest of the chocolate
- A good dollop of cashew butter on top
- Homemade caramel placed on nut butter
- Dollop fluff on top of each caramel
By the time I’m done adding the marshmallow fluff, the chocolate on the stove has finished melting.
More process shots
- Spoon chocolate on top of the marshmallow. Place in freezer for 10 minutes
- Fresh out of the freezer
We are ready to eat, peeps!!
I take each dark chocolate caramel marshmallow cups out of the muffin pan and pile them on a plate. Wait, all but one cup which I unwrap and put on a plate, anticipating eating it.
Now, I take a knife and cut into my plated cashew cup because I want to eat it STAT!
But first I have to take another photo.
Now I ate it.
I hope you enjoyed this dark chocolate caramel marshmallow cups recipe.
And may all your dishes be delish!
If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Dark Chocolate Caramel Marshmallow Cups
Ingredients
- 24 ounces bittersweet chocolate 60% or bittersweet, divided and melted
- 12 teaspoons Cashew butter or nut butter of choice
- 12 Caramel see recipe link or (use store bought, cut in thin slices)
- 12 teaspoons Marshmallow Fluff
Instructions
- Melt 12 onces of chocolate over a double boiler or in microwave
- Line muffin tins with parchment paper cups
- Evenly spoon chocolate in muffin cups
- Place pan in freezer for 10 minutes
- Start melting the rest of the chocolate
- Take muffin pan out of freezer
- Spoon a dollop of cashew butter on chocolate
- Place a caramel on top of the nut butter
- Spoon a dollop af marshmallow fluff on each caramel
- Spoon the rest of the melted chocolate on top of the marshmallow fluff
- Place pan in freezer
- Unwrap a nut butter cup
- Either cut it in half with a knife as not to break teeth or bite into it
- Eat
- Swoon
- Smile
- Enjoy
Mackenzie @ Food Above Gold
Just like how you’re a chocoholic, I’m a marshmallow-aholic. I could sit and eat marshmallow fluff with a spoon. I don’t think these would last long in my house. 🙂
Elaine
Mackenzie,
I too can eat marshmallow fluff by the spoon and I often do. My new thing is to have one of my chocolate muffins and put some almond butter on the cap and a dollop of marshmallow fluff. It totally melts and is yummers!
Platter Talk
That title is a mouth full but then, so are those delicious, delectable appearing chocolates! Lovely.
Elaine
Haha. My hubby thought the title was too long but how else was I going to glorify these delish things? 😉 Thank you 🙂
Elizabeth @ SugarHero.com
This sounds so good! Cashew butter is one of my favorites, and in my opinion it’s not used in enough recipes. I’m so glad to have an excuse to buy some and then make these!
Elaine
Elizabeth! Thanks. I know, I love cashew butter! So different than the other nut butters.
Corina
Such a lovely recipe! I imagine I’d want to eat all the ingredients as I was making them though, but they’re so easy I think I could get my kids to help me with them, although then we’d probably have none left to eat properly at the end!
Elaine
Thanks Corina,
Yes, that is my problem too. I usually make them when I know I have to bring them someplace, or else in the gullet it goes!
valentina
I love cashew butter and these are absolutely brilliant! If I had one in front of me, I’d be dancing also! 🙂
Elaine
Valentina! Hehe. Thanks. 🙂
Sabrina | The Tomato Tart
This is great for sweet treats and looks delectable appearing chocolate. This recipe must try on.
Elaine
Thanks Sabrina!
Betty Davies | Slow The Cook Down
I love that these are made with dark chocolate, I always find milk a little too sweet
Elaine
Me too, Betty!
Kathryn @ FoodieGirlChicago
This looks like a great flavor combo!!
Elaine
Thank you Kathryn! They are so delicious!
Christopher
Mmmm. These look ooey and gooey and oh so good.