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Rocky Road Pudding Cups

“Dressed up with nuts and marshmallows, this fudgy homemade pudding will delight kids of all ages. For a lunch box treat, assemble the pudding cups directly in small plastic containers with tight-fitting lids.” —Carole Fraser, Toronto, Ontario
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

Ingredients

  • 1/2 cup sugar
  • 1/3 cup baking cocoa
  • 3 tablespoons cornstarch
  • 2-1/2 cups 2% milk
  • 2 eggs, beaten
  • 1-1/4 cups semisweet chocolate chips, divided
  • 1/2 cup chopped pecans, toasted
  • 1/2 cup miniature marshmallows

Directions

  • In a large heavy saucepan, combine the sugar, cocoa and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
  • Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in 1 cup chips until melted.
  • Spoon into dessert dishes, 1/2 cup in each; sprinkle with pecans, marshmallows and remaining chips. Serve immediately.
Nutrition Facts
1/2 cup: 417 calories, 22g fat (9g saturated fat), 78mg cholesterol, 80mg sodium, 55g carbohydrate (43g sugars, 4g fiber), 9g protein.

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