Chew on This | Chocolate Nutty Marshmallow Bars

This recipe was conjured up for people who really, really, love chocolate, marshmallows, and

nuts - all in one big bite. 

They're crazy delicious.  Light fluffy marshmallow, toasted salted nuts, a blanket of deep

dark chocolate - just waiting for you, or me! What's wonderful is that this treat is fast and easy to make. So, I'm going to whip up more for part of my gift to everyone this holiday. If I don't eat them all first.  Oh, will power, where are you? 

This is what you will need:

Semi sweet chocolate chips,  heavy cream, 3 packages of Knox unflavored gelatin, light corn syrup, vanilla, kosher salt, sugar, walnuts, confectioners sugar and 1 cup ice water (divided). You will also need a 9x13" pan (I used five 4x6" containers), cooking spray and a candy thermometer.

Using the large bowl of a stand mixer and the whisk attachment, combine 1/2 cup water with the gelatin. Let the gelatin do its thing while you prepare the sugar syrup.

In a small sauce pan over medium heat, combine, sugar, corn syrup, salt, and the rest of the water.  Cover and cook for 4 minutes.  Then, uncover, attach a candy thermometer, and continue to cook until the mixture reaches 240℉. 

 

While the syrup is cooking, prepare your pans.  Lightly spray with cooking spray and dust with confectioners sugar.

Back at the stove top, once the syrup reaches 240℉ remove it from the heat. Turn the mixer on low speed and slowly pour the hot syrup down the side of the mixer bowl into the gelatin.  Then increase speed to high.  Continue whipping on high for 12-15 minutes.  During the last minute of whipping add the vanilla.

During the mixing period you can toast the nuts.  Scatter them on a microwave safe plate and microwave for 1 minute - stir.  Microwave 1 more minute and stir again.  Repeat one more time and then remove and while still hot and sprinkle with 1/2 t of salt.  Set aside. 

The yummy marshmallow mixture is beautiful and should look like this after 15 minutes of whipping.

Lightly spray a spoon or a spatula with cooking spray, that helps to guide the marshmallow

into the prepared pans and keeps things from getting too sticky.  Smooth out.

 Scatter the toasted nuts over the top of the marshmallows.

On half power, melt the chocolate chips in the cream in your microwave.  Stir until blended and smooth.

Spoon the chocolate over the nuts.

As I could hardly wait to indulge, I put one pan in the freezer to firm up the chocolate super

fast-for testing purposes only, honest!   They set up just fine on the counter too, if you can trust your family.  When chocolate has harden, cover in plastic wrap and then place into plastic zip lock bags...or continue to devour.

Absolutely delish!

Mimi

Here is the recipe:

Chocolate Nutty Marshmallow Bars

(marshmallow recipe adapted from Alton Brown)

3 packages unflavored gelatin

1 cup ice cold water, divided

1 1/2 cups granulated sugar

1 cup light corn syrup

1/4 t kosher salt, plus 1/2 t for toasted nuts

1 t vanilla extract

nonstick spray
confectioners sugar

12 ounce package semi-sweet chocolate chips

1/4 cup plus 2 T heavy cream

10 ounces walnuts, lightly toasted and salted


Lightly spray a 9x13" pan (I used five 4x6" pans) and dust with confectioners sugar. 


Pour 1/2 cup ice water into the large bowl of a stand mixer (use the whisk attachment).  Add
the gelatin. Set aside.
Next, in a small saucepan, combine the remaining 1/2 cup water, granulated sugar,
corn syrup and salt.  Place over medium-high heat, cover and cook for 4 minutes.  Uncover,
attach a candy thermometer and continue to cook until the mixture reaches 240℉. When temperature is reached, remove syrup from heat. Now, turn the mixer on low speed and slowly pour the hot syrup down the side of the bowl into the gelatin.  When all the syrup has been added, increase the speed to high.  Whip on high until a marshmallow fluff has formed, approximately 15 minutes.  Make sure to add the vanilla during the last minute of whipping.


During the mixing period you can toast the nuts.  Scatter nuts on a microwave safe plate and microwave for 1 minute, stir.  Microwave for another minute and stir.  Repeat one more time then remove from microwave and sprinkle with 1/2 t of salt. Stir and set aside.


To prepare the chocolate, slowly melt chocolate chips and 1/4 cup plus 2 T of cream, in a microwave safe bowl. Place bowl into microwave and heat on high in 30 second intervals. Stir to blend. Chocolate is ready smooth.


When marshmallow mixture is ready to be put in containers or a 9x13" pan, spray a spoon or spatula with cooking spray and guide marshmallow into pans.  Sprinkle toasted nuts on top of the marshmallow. Now, spoon the melted chocolate over the nuts, smoothing it out with the back of the sprayed spoon.  If using more than one pan, be sure to divide the chocolate evenly between the pans.  Note:  You may have to reheat the chocolate in the microwave (30 seconds) to make it easier to spread.


Let the chocolate harden completely before cutting. The chocolate will harden faster in the refrigerator or fastest in the freezer. Wrap in plastic wrap. Store in an airtight container for up to 3 weeks.




We're linked up to: Alli n Son's - Sweet Tooth Friday and Sweet as Sugar Cookie's - Sweets for Saturday