A decorative milk chocolate drizzle adds a contrasting finish to make this a double hit of chocolate that's packed with nuts and marshmallows.
- Portion size 65 servings
- 1 lb semisweet chocolate chopped
- 1 lb bittersweet chocolate chopped
- 1 cup chopped toasted pecan
- 1 cup miniature marshmallow
- 2 oz milk chocolate chopped
In bowl over saucepan of hot (not boiling) water, melt semisweet chocolate, stirring occasionally. Remove from heat. Stir in 3/4cup (175 mL) each of the pecans and marshmallows.
Pour onto foil-lined baking sheet. With rubber spatula, spread to 1/2-inch (1 cm) thickness. Sprinkle with remaining pecans and marshmallows; press into surface.
In bowl over saucepan of hot (not boiling) water, melt milk chocolate, stirring occasionally. With tines of fork, drizzle over dark chocolate. Refrigerate for 1 hour or until hardened. Break into pieces. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Nutritional facts <b>Per Piece:</b> about
- Sodium 2 mg
- Protein 1 g
- Calories 54.0
- Total fat 4 g
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 5 g
- Iron 2.0