Recipes+
Ingredients
Method
1.To melt chocolate on stovetop; cook and stir chopped chocolate in a heatproof glass bowl over a saucepan of simmering water (don’t let base of bowl touch the water) until just melted. (for microwave instructions see note)
2.Reserve 24 pink and 24 white marshmallows. Combine remaining marshmallows, chocolate, coconut and peanuts in a large bowl.
3.Drop heaped teaspoons of mixture onto baking paper-lined baking trays. Press together or reshape, if necessary, into mounds. Top each cluster with 1 pink and 1 white marshmallow. Chill for 2 hours or until firm. Serve.
No mini marshmallows? Use regular marshmallows, chopped with scissors dipped in icing sugar. Melting chocolate/Microwave: Microwave chopped chocolate in a small microwave-safe bowl, on High (100%) in 30-second bursts, stirring, until melted and smooth.
Note
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