Okay, here’s the scene. You have a holiday potluck, party, cookie exchange, FILL IN THE BLANK BAKED GOOD FESTIVITY. And like me, you don’t have a “knack” for baking. Or an oven. Or flour. Or butter. Or time. Or FILL IN THE BLANK REASON FOR NOT BAKING.
So what do you do? Showing up empty handed isn’t an option. Nor is buying pre-made treats as most cookies and muffins are filled with baking powder, baking soda, and salt. And really, whose that impressed by a box full or decorated sugar cookies?
But do you know what is a solution? Marshmallows covered in chocolate. With crumbled peppermint. And your ticket to being the most popular guy or gal at the party. This recipe is so simple it made my head explode. In a good way. All you need is a microwave, mini muffin liners, marshmallows (vegan brands are low in sodium), chocolate, and candy canes. Then you need a fridge and a few minutes. And a way to transport your festive marshmallow treats to the aforementioned event.
Best of all, these chocomallows also make a great edible gift for your coworkers or in-laws or neighbors. Better than socks and way less expensive than wine. Plus, you can also give them as an adorable DIY kit. Think: a cut little box willed with liners, marshmallows, candy canes, and chocolate, and a recipe card?
You just won the holidays.
PEPPY CHOCOMALLOW BITES
Makes about 20 bitem
- 5 peppermint candy canes
- 1 bag lower-sodium marshmallows (Elyon and Dandies can be found at Whole Foods Market)
- Mini muffin liners
- One 10-oz bag dark chocolate chips
- One 10-oz bag milk chocolate chips
Using a food processor or a paper bag and a frying pan, crush those candy canes into smithereens. The finer, the better. But no matter how your candy canes crumble, they will still be delicious. Set them aside. Then prep your marshmallows by cutting 10 in half. Set these aside. And finally, set out 20 muffin liners on a big flat try or pan that will fit in your freezer.
Place half of the dark chocolate and half of the milk chocolate in a microwave-safe bowl. Heat for 30 seconds in the microwave and then give it a stir. Repeat for another 30 seconds with a stir — the chocolate should be almost melted. And then a final heat for 30 seconds with another stir. By this point, it should be totally melted. If not, heat one more time for 10 seconds. You can also melt the chocolate via double-burner (i.e. a heat safe bowl or pot hovered over a pot of boiling water) if you want to get real fancy.
Use a spoon to drizzle 1 1/2 tablespoons of melted chocolate into each liner. Then gently place a marshmallow half on top of the chocolate. At this point you may be out of melted chocolate. If so, repeat the melting process with the rest of the chocolate chips and use it to fully cover the tops and sides of the marshmallows.
Finally, sprinkle that crumbled peppermint on top. Then place in the freezer to harden (or fridge if you don’t have room). And once hardened, you can store in an air-tight container at room temperature for a week. Or keep frozen ones in the fridge to enjoy for the months to come!