Ugly but Tasty
Christmas Cookie #2
These little guys do not photograph well! LOL I was nearly late for work this morning trying to cram in a photoshoot for these bars while we had usable sunlight (a rare thing around here these days). Despite being somewhat ugly, chocolate confetti (aka chocolate peanut butter marshmallow bar) is without a doubt my daughter's favourite Christmas treat. She starts asking for these in October! There are other cookies she loves, but none as much as these.
Chocolate confetti is not the fanciest of desserts, nor is it the most complicated. In fact it's probably one of the simplest to make. The only thing to watch out for is the temperature of the chocolate mixture when you go to add the marshmallows. Make sure you can touch the bottom of the pot or else the mixture will be too hot, and will melt the marshmallows rather than coat them. After that it's a matter of letting it cool and cutting into small squares. Easy peasy!
Chocolate Confetti
1/4 C / 57g unsalted butter
1/2 C creamy peanut butter
1 C semi-sweet chocolate chips
250g mini coloured (fruity) marshmallows
Flaky sea salt
In a medium saucepan over medium/low heat melt together the butter, peanut butter, and chocolate chips. Once melted remove from the heat and allow to cool until you can rest your hand on the bottom of the pan.
Stir in the mini marshmallows. They need to get coated in the chocolate mixture but not melted.
Push and spread into a parchment lined (with overhang) 8x8 pan. Sprinkle with flaky sea salt and chill until firm. Use the parchment to lift out of the pan, slice and enjoy!
*Store in the fridge, but allow to warm up a bit before serving.
As usual I want to see what you've been baking so be sure to tag your Instagram photos with #ragebake !
Enjoy!
Chocolate Confetti
Ingredients
- 1/4 C / 57g unsalted butter
- 1/2 C creamy peanut butter
- 1 C semi-sweet chocolate chips
- 250g mini coloured (fruity) marshmallows
- Flaky sea salt
Instructions
- In a medium saucepan over medium/low heat melt together the butter, peanut butter, and chocolate chips. Once melted remove from the heat and allow to cool until you can rest your hand on the bottom of the pan.
- Stir in the mini marshmallows. They need to get coated in the chocolate mixture and NOT melted.
- Push and spread into a parchment lined (with overhang) 8x8 pan. Sprinkle with flaky sea salt and chill until firm. Use the parchment to lift out of the pan, slice and enjoy!
- *Store in the fridge, but allow to warm up a bit before serving.