Choco-Mallow

By DeBruynC1

Ingredients

• 2 2/3cups2 2/3 cups chopped dark chocolate or chocolate chips
• 1/2cup1/2 cup heavy or whipping cream
• 2tablespoons2 tablespoons light corn syrup
• 1teaspoon1 teaspoon vanilla
• 1teaspoon1 teaspoon espresso powder
• 1313 marshmallows, halved around the circumference; or 1 cup mini marshmallows
• 1/2cup1/2 cup chopped walnuts, toasted if desired

Details

Servings 3
Adapted from kingarthurflour.com

Preparation

Step 1

1. Line an 8" x 8" square or 9" round pan with parchment, and grease the parchment. If you don't have parchment, use waxed paper or plastic wrap.
2. Combine the chocolate, cream, espresso powder, corn syrup, and vanilla in a microwave-safe bowl.
3. Heat the mixture in the microwave (or in a saucepan set over low heat on the stove) till the cream is hot and the chocolate has softened.
4. Remove from the heat, and stir until the chocolate has melted and everything is smooth.
5. Spread about 3/4 cup of the melted chocolate in the bottom of the pan.
6. Space the marshmallow halves atop the chocolate. Note: feel free to substitute mini marshmallows for the marshmallow halves here. Distribute the walnuts evenly in the spaces between the marshmallows.
7. Spread the remaining chocolate atop the marshmallows and walnuts, spreading to the edge of the pan so that everything is covered.
8. Refrigerate for an hour or so, to set the chocolate. Remove from the refrigerator, and loosen the candy from the edges of the pan.
9. Bring to room temperature, and leave in the pan, covered with plastic, till you're ready to cut into squares.