- 8
Ingredients
- One 10-ounce bag large marshmallows
- 2 tablespoons unsalted butter
- 8 ounces semisweet or bittersweet chocolate, chopped
- 2 cups puffed rice cereal
- 1/3 cup milk
- 1/4 teaspoon vegetable oil
- 1 cup sweetened shredded coconut, toasted
- 3/4 cup chopped pecans, toasted
Preparation
Step 1
1. Grease a 9-inch tart pan with a removable bottom. In a double boiler over simmering water, melt 17 marshmallows, the butter and 1 ounce chocolate, stirring frequently, until smooth. Stir in the cereal. Transfer the mixture to the prepared tart pan and, using a greased rubber spatula or your hands, press into the bottom and up the sides. Wipe out the double boiler insert.
2. In the double boiler, melt the remaining marshmallows in the milk over simmering water, stirring frequently, until smooth; let cool. Pour the mixture into the crust; refrigerate for 30 minutes. Wipe out the double boiler insert.
3. In the double boiler, melt the remaining 7 ounces chocolate over simmering water, whisking constantly, until smooth. Stir in the oil, 3/4 cup toasted coconut and 1/2 cup pecans. Spoon the mixture onto the tart and spread evenly to cover the marshmallow layer. Top with the remaining 1/4 cup coconut and 1/4 cup pecans; refrigerate for at least 30 minutes or up to 2 hours.