Ingredients
2 cups semi-sweet chocolate chips
1 cup marshmallows
12 cup peanuts (optional)
14 cup eggnog or 14 cup half-and-half cream
1 tablespoon butter
Method
Sources
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RecipeNLG
dataset
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Recipes1M
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RecipeNLG
Recipes1M
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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In a microwave safe bowl, add chocolate chips, butter, and eggnog or half-n-half and cook for 3 minutes - stirring every 30 seconds until smooth. Do no overcook. After melted, pour half of the mixture onto a greased cookie sheet pan. Sprinkle with marshmallows (and nuts if desired). Pour remaining mixture on top of marshmallows. Refrigerate or freeze until firm - about 30 minute Cut into bite-size pieces and enjoy!