Rocky Road Pudding Cups

• 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

1. 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.
2. 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.
3. Spoon into dessert dishes, 1/2 cup in each; sprinkle with pecans, marshmallows and remaining chips. Serve immediately.

sugar, baking cocoa, cornstarch, milk, eggs, chocolate chips, pecans, marshmallows

Taken from www.tasteofhome.com/recipes/rocky-road-pudding-cups/ (may not work)