Crispy chocolate bars with nuts
Votes: 2
Time: 50 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Marshmallows can be found in almost any store these days. These small cylinders have become a staple for many coffee shops with a mug of hot cocoa, and we know from American movies that they can be roasted over a campfire. But is that really all there is to it? Of course not, as American cuisine embraces versatility, and these once-unusual marshmallows are used as an ingredient in many desserts. Thanks to gelatin, they can be melted and shaped into bars by mixing them with other ingredients, such as chocolate spread. The resulting dessert is light and unique.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 cups puffed rice (breakfast cereal)
- 4 tbsp (60 g) salted butter, plus extra for greasing the pan
- 300 g large marshmallows
- 1/8 tsp salt
- 1/3 cup Nutella chocolate-hazelnut spread
- 150 g dark chocolate
- 1.5 cups small marshmallows
- 1 cup pecans, finely chopped
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Recipes with similar ingredients: dark chocolate, dry breakfast, pecans, chocolate-nut butter, marshmallow
Cooking the dish according to the recipe:
- Grease a 23cm x 28cm tin thoroughly with butter.
- In a large saucepan, melt the butter over medium-low heat. Add large marshmallows Add salt and stir until the marshmallows melt. Halfway through, add the chocolate-hazelnut spread and stir until smooth.
- Meanwhile, melt the dark chocolate in a double boiler until smooth. Remove from heat and let cool slightly.
- In a large bowl, pour the puffed rice and add the marshmallow and chocolate spread mixture. When they are almost combined, add little marshmallows and continue distributing the mass until everything is mixed together.
- Immediately spread the mixture into the prepared pan, pressing it into the bottom. Sprinkle with half the pecans. Drizzle the chocolate in a zigzag pattern over the entire surface of the treat. Sprinkle the remaining pecans on top. Let it set and then cut into squares.
Categories:
recipe / Desserts / Candies / Ree Drummond
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