We had some friends coming over for dessert and I wanted to make something new and interesting, and also wanted to somehow transform a cheesy chocolate apple that my husband got from a student into something delicious, and use up a few other ingredients. The flavor came out really good, but the presentation….not so much. Since I didn’t plan this recipe ahead of time, it didn’t have enough time in the fridge to fully harden. But our guests were gracious and said they enjoyed it anyway. My husband also said it was pretty good.
9 wheat crackers
~ 1/2 cup whole milk
~1 1/2 cups marshmallows
~ 1/2 cup roasted peanuts
1 tsp vanilla
1 hollow milk chocolate apple
2 oz unsweetened chocolate
1. Melt the marshmallows and the milk and the vanilla together in a small pot on low heat, whisking constantly.
2. Meanwhile, place 6 whole crackers in the bottom of the container and crush the remaining 3 in your hand to fill in the gaps between the crackers.
3. As soon as the marshmallow mixture is fully melted, pour half of it over the crackers, then layer the peanuts on, and then pour the remaining marshmallow mixture on top.
4. This is what the hollow chocolate apple looked like. Doesn’t look very appealing. It looks waxy, too milky and too sweet. Some unsweetened chocolate should help curb it’s grossness. So chop it all up and place it in the top of a double boiler. Stir constantly so the chocolate doesn’t burn.
5. Unfortunately, I was in a hurry and forgot that I should probably have put the marshmallow mixture in the fridge for about an hour before melting the chocolate and then pouring over it, so that the chocolate would stay on top. But of course I forgot that. So the chocolate started to sink into the marshmallow mixture and looked really ugly, like this:
So then I tried to smooth it out and make it look more presentable, like this:
But it still came out pretty ugly. Oh well, at least it tasted good. So in it went to the fridge for 45 min. Turns out that wasn’t enough time, so I had to let it sit longer in the fridge to harden enough before cutting into squares. It probably would’ve benefited from at least 4 hours in the fridge before the chocolate layer and then maybe another 2 hours or so after that.
Anyway, that’s it. I think it would actually be a pretty decent dessert if I had made the marshmallow layer a little thinner, let it harden completely before topping with enough chocolate (and with better chocolate), and letting the whole thing harden well enough and then cut into squares. But even so, it was still pretty good. Maybe if somebody makes and improves upon this recipe you can let me know how it went.