 |
Prep Time: 15 Minutes Cook Time: 11 Minutes |
Ready In: 26 Minutes Servings: 6 |
|
If you don't have graham crackers any crisp cookie will work just fine. Servings are approximate, depending on how big or small you cut them. If you prefer, use semi-sweet chocolate. Ingredients:
10 ounces fine-quality bittersweet chocolate (chopped) |
2 tablespoons unsalted butter |
1 1/2 cups mini marshmallows, divided |
1 1/4 cups walnuts, toasted & coarsely chopped, divided (substitute dried cranberries (or more) |
6 graham cracker squares, broken into 1/2-inch pieces (3 full rectangles) |
Directions:
1. Toast walnuts on a baking sheet at 350ยบ for 6 minutes.
2. Chop roughly and set aside.
3. Line an 8 square baking pan with foil, pressing the foil into the corners and leaving a 2 overhang on two opposite sides.
4. Melt the chocolate and butter in a large heatproof bowl set over a pan of barely simmering water, about 5 minutes, stirring constantly.
5. When the chocolate is almost fully melted, remove the bowl from the heat and stir to melt the remaining pieces.
6. Let cool at room temperature for 5 minutes.
7. Stir in 1 cup of the marshmallows, 1 cup of the walnuts and all graham cracker pieces.
8. Spread the mixture into the prepared pan.
9. Sprinkle with remaining 1/2 cup of marshmallows and 1/4 cup of walnuts, pressing down lightly to adhere.
10. Let stand at room temperature until the chocolate sets, about 2 hours, or 1 hour in refrigerator.
11. Grab foil overhang to lift the set mixture out of the pan, and place on a cutting board.
12. Peel the foil from the sides.
13. Using a bench scraper or a sharp knife, cut into small squares (20-30 depending on desired piece size).
14. Store, layered between sheets of wax paper in an airtight container for up to 1 week, or refrigerate up to 3 weeks.
|
|