Chop 3 oz. of chocolate. Place eggs, sweetened condensed milk and nuts in blender; blend until combined. Add chopped chocolate; blend until smooth.
Spoon into 36 paper-lined mini muffin cups.
Bake 15 min. or until centers are almost set. Cool in pans 5 min. Remove from pans to wire racks; cool completely. Melt remaining chocolate as directed on package; drizzle over cakes.
After drizzling mini cakes with chocolate, top with each with an additional pecan half for a store-bought look.
These delicious mini cakes can be made ahead. Cool baked mini cakes completely, then store in a covered container for up to 1 week. Drizzle with chocolate just before serving.
Prepare using PLANTERS Almonds.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
18 servings, 2 mini cakes each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.