Coco: This recipe came from another one of my office’s Zoom happy hours for December. Jake loved it and declared it would be potluck worthy!
Baking with Melissa | by Melissa
Ingredients
- 10 oz (6 cups/280g) package of mini marshmallows
- 12 oz (2 cups/340g) package of semi-sweet chocolate chips
- 2 tbsp (28g) of butter, salted or unsalted, as well as some extra butter for greasing the pan
- 14 oz (395g/300ml) can of sweetened condensed milk
- 2 cups (280g) of salted spanish peanuts
- For a nut free option: replace the nuts with 2 extra cups (125g) of mini marshmallows or chopped pretzels
Utensils
- Measuring cups
- 9×13 inch pan or cupcake pan with cupcake liners
- medium-sized, heavy-bottom pot
- large mixing bowl
- heat-resistant spatula or mixing spoons
Instructions
- Mix your peanuts and marshmallows together in a large bowl, and set aside.
- Butter your 9×13-inch baking dish, or add foil to the bottom.
- In a medium-sized pot, ideally on a double boiler, melt your chocolate chips, condensed milk, and butter together until smooth.
- Remove the pot from the heat and immediately fold the chocolate mixture into the bowl of marshmallows and peanuts.
- Gently mix everything together until it’s all coated with chocolate.
- Add the mixture to the greased pan and spread it evenly. Chill in the fridge for 2 hours, then cut into squares. Store at room temperature!
