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Ingredients
- nonstick spray
- 16 oz semisweet chocolate chips
- 1 cup peppermint candies, plus more for garnish
- 3/4 cup heavy cream
- 3 1/2 cups mini marshmallows
- 5 tbsp butter
- 1 1/4 cups sugar
- 1 tsp salt
Preparation
Step 1
Lightly coat a 9 inch square baking pan with nonstick spray. Line with parchment, leaving overhang on all sides, spray parchment. Place chocolate in a bowl. In a food processor, pulse candies until finely chopped. In a medium saucepan, combine candies, cream, marshmallows, butter, sugar and salt over medium heat. Whisk until smooth, 5 minutes.
Pour mixture thru a strainer into the bowl with chocolate. Let stand 1 minute, then stir until smooth. Pour into baking pan, refrigerate until set, 3 hours. Cut into squares. Top with crushed candies.