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Chocolate-Marshmallow Treats

Chocolate and marshmallows combine to make an irresistible dessert in this recipe from Slatkin & Co. founder Harry Slatkin.

  • Yield: Makes 12
Chocolate-Marshmallow Treats

Source: The Martha Stewart Show, April 2010

Ingredients

  • 12 wheat biscuit crackers
  • Nonstick cooking spray
  • 1 (7 1/2-ounce) jar Marshmallow Fluff
  • 8 ounces semi-sweet chocolate, finely chopped
  • 1/2 teaspoon vegetable oil

Directions

  1. Line a baking sheet with a nonstick baking mat or wax paper. Place crackers, upside down on baking sheet. Spray a 1 3/4-inch ice cream scoop with nonstick cooking spray and top each cracker with 1 scoop of Marshmallow Fluff. Transfer to freezer until frozen, 2 to 3 hours.

  2. In a medium heatproof bowl, set over (but not touching) simmering water, melt chocolate and oil, mixing until combined; remove from heat. Remove crackers from freezer and coat marshmallows with a thick layer of chocolate mixture. Place on a baking sheet and return to freezer; freeze until chocolate is set, overnight.

  3. Transfer marshmallow treats to a resealable plastic bag. Marshmallow treats can be kept frozen for up to 1 month. To serve, thaw marshmallow treats in refrigerator; keep refrigerated until ready to serve.

Cook's Note

Marshmallow treats can be kept frozen for up to 1 month. To serve, thaw marshmallow treats in refrigerator; keep refrigerated until ready to serve.

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