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Thursday, December 10, 2009

Chocolate-Hazelnut Marshmallow Bars (by Michelle)

Before you start making these, just ask yourself a few questions:

1) Do you LOVE chocolate?
2) Are you a fan of marshmallows?
3) Should nuts be their own, fabulous, food group?
4) Has your sweet tooth gone too long unsatisfied?

These bars are super sweet, so you will only need to eat them in small doses, but they are great. Because you are essentially making a chocolate bark, the bars need to stay refrigerated until you are serving them. In terms of goody platters, you will want to add them right before delivering the plate. I shook some cocoa and powdered sugar on the top for aesthetics as well.

Chocolate-Hazelnut Marshmallow Bars
1 10.5 ounce package tiny marshmallows
1 cup hazelnuts (filberts), toasted and coarsely chopped
2 1/2 cups semisweet chocolate pieces
1/2 cup chocolate-hazelnut spread
1/2 cup whipping cream
1/4 cup butter, softened
Powdered sugar (optional)

1. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan; set aside. In a very large bowl combine marshmallows and nuts; set aside. In a medium saucepan heat and stir chocolate pieces, chocolate-hazelnut spread, cream, and butter over medium-low heat until smooth.

2. Add chocolate mixture to marshmallow mixture; stir to coat well. Spread mixture evenly in prepared pan; pressing down lightly. Cover and chill fopr 30 minutes. (I found that after an hour it still wasn't "set" so I left it in the fridge over night. When I got it out the next day, it was perfect.)
3. Use foil to lift chilled mixture from pan. Cut into 18 bars. Cut each bar in half diagonally. If desired, sprinkle lightly with powdered sugar.

Refrigerate up to 3 days. Keep chilled until ready to serve.Recipe from Better Homes and Gardens Ultimate Cookies

1 comment:

Ryan said...

Searched baking in Twitter and this recipe came up. Looks Delicious!!!!

Ryan from

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