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Sweet Nut Cups

These candies are an easy no-bake treat for a wedding or shower. Simply pipe melted white or bittersweet chocolate into mini muffin tins lined with candy cups, and top with chopped pistachios or toasted coconut.

  • yield: Makes 48 candies
Photography: Annie Schlechter

Ingredients

  • 1 pound bittersweet chocolate, chopped into small pieces
  • 1 pound white chocolate, chopped into small pieces
  • 1/4 cup unsweetened shaved coconut, toasted
  • 1/4 cup pistachio slivers

Directions

  1. Step 1

    To toast shaved coconut, spread it on a parchment-lined baking sheet, and bake in a 350 degree oven until lightly browned.

  2. Step 2

    Line 1-ounce mini muffin tins with paper liners; set aside. Place bittersweet chocolate in a medium heatproof bowl set over a pan of simmering water, and stir until melted. Remove bowl from heat; let chocolate cool about 5 minutes.

  3. Step 3

    Pour into a pastry bag and pipe chocolate into liners about halfway full. Garnish with toasted coconut or pistachios. Repeat with white chocolate, first melting as in step 1.

  4. Step 4

    Transfer pan of white-chocolate candies to the refrigerator until set, about 20 minutes. Allow bittersweet-chocolate candies to set at room temperature about 1 hour.

Source
Martha Stewart Weddings, Winter 2005