10 ounces wemiseet chocolate chopped
2 tablspoons butter- unsalted
1 ½ cups mini marshamallows
1 ¼ cup walnuts. Toasted and chopped
6 graham cracker squares broken into ½ inch pieces (about 1 full cup)
#1: line an 8-inch square pan with foil, pressing the foil into the corners
and leaving a 2-inch overhang on two opposite sides.
#2: Melt the chocolate and butter in a large metal or glass bowl set over a
saucepan of barely simmering water; stir constantly. When the chocolate
is almost fully melted, remove the bowl from the heat and stir to
melt the remaining pieces.
#3: Let cool at room temperature for 5 minutes.
#4: Stir in 1 cup of the marshmallows, 1 cup of the walnuts, and all the
graham cracker pieces.
#5: Spread the mixture in the prepared pan. Sprinkle
evenly with the remaining ½ cup of marshmallows and ¼ cup
of walnuts, pressing down lightly so they adhere.
#6: Let stand at room temperature until the chocolate sets, about 2 hours; or refrigerate for
about 1 hour.
#7: Holding on to the foil overhang, lift up the bars and place on a cutting
board. Peel away the foil from the sides of the bars. Using a bench
scraper or a sharp knife, cut into 16 squares, then cut each square in
half to make 32 small bars.
#8: Store, layered between sheets of wax paper, in an airtight container
for up to 1 week; or refrigerate for up to 3 weeks.
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