Crispy Cocoa-Marshmallow Treats with White Chocolate
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Ingredients & Equipment
What we send
- 2 ouncesdark chocolate
- 1/3 cupwhite chocolate chips
- 7 packetsunsalted butter
- 2 tablespoonscocoa powder
- 3 cupsmini marshmallows
- 3 cupspuffed rice
- 1/4 teaspoonMaldon sea salt
- 18" aluminum tin
What You’ll Need
- canola oil
- kosher salt
- 10" large pot
Roughly chop dark chocolate or leave in bag and gently crush into small pieces with the bottom of a heavy pan. In a medium heatproof bowl, combine white chocolate chips, 1 packet butter, and ½ tablespoon water; set aside until Step 5. Reshape aluminum tin, if bent, and rub with 1 teaspoon canola oil.
Make cocoa sauce
Heat remaining butter in a large pot over medium heat. When butter is foamy, add cocoa powder and ⅛ teaspoon kosher salt. Cook, stirring, until mixture is combined and fragrant, about 1 minute.
Melt marshmallows and stir in puffed rice
To pot with butter-cocoa mixture, still over medium heat, add marshmallows. Cook, stirring, until marshmallows are melted and smooth, 2-3 minutes. Remove pot from heat. Add puffed rice and dark chocolate chunks and stir until puffed rice is fully coated and combined.
Chill marshmallow treats
Working quickly, pour chocolate-marshmallow mixture in prepared tin and press into an even layer, being sure to fill edges and corners of tin (the warmer the mixture is the more pliable it is, so work swiftly). Transfer tin to a flat surface in refrigerator and chill until beginning to set, about 5 minutes.
Make white chocolate drizzle
While treats chill, microwave white chocolate mixture in 30-second intervals, stirring well between each, until completely smooth and pourable. Drizzle white chocolate over marshmallow treats. Sprinkle with Maldon salt as desired. Return tin to refrigerator; chill until set and completely cool, at least 20 minutes.
Plate marshmallow treats
Once completely cool, cut crispy cocoa-marshmallow treats into 2-inch squares and enjoy!