Description
Sixteen chilled chocolate-marshmallow-almond squares.
Ingredients
Scale
- 12 ounces Semisweet chocolate, chopped
- 2 tablespoons Unsalted butter
- 2 cups Mini marshmallows
- 1 cup Roasted unsalted almonds, roughly chopped
- 1/8 teaspoon Fine salt
Instructions
- Line an 8-inch square pan with parchment overhang. Put 12 oz chopped semisweet chocolate and 2 tbsp butter in a heatproof bowl. Melt in short microwave bursts, stirring between, or over barely simmering water; stop when smooth and avoid water splashing into chocolate.
- Let the chocolate cool a few minutes until warm rather than hot to the touch. Fold in 2 cups mini marshmallows, 1 cup roughly chopped roasted almonds and 1/8 tsp fine salt until coated. If marshmallows smear, the chocolate is too hot; record a workable cooling interval.
- Scrape into the lined pan and press gently into an even layer without crushing the marshmallows. Refrigerate approximately two hours, until firm enough to lift in one piece. A different chocolate brand or warm room can change this setting time.
- Lift with parchment and cut a four-by-four grid into 16 small squares using a sharp knife, wiping it as needed. Keep chilled for the proposed serving texture; assess actual room-temperature holding before packaging as gifts.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 120 minutes, included in the total.
Untested estimate: brief melt, approximately two hours chilling until firm; cutting is included in prep, no oven preheat.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 120 minutes
- Cook Time: 5 minutes
- Category: Desserts
Nutrition
- Serving Size: One sixteenth of an 8-inch square pan