Chocolate Marshmallow Slices Food

CHOCOLATE CHIP MARSHMALLOW SQUARES

Steps:

• On stovetop or in microwave melt first 3 ingredients.
• When melted add vanilla and marsmallows, mix well and put in a buttered 9x9 (can use a 9x13 but they will not be as thick) Place in refrigerator to set& cool.

MARSHMALLOW SLICE

Steps:

• Preheat oven to moderate 180°C Butter base of 20cm square tin and line with non stick baking paper.
• Melt chocolate and butter in a basin as it stands over a saucepan of simmering water. Stir until smooth.
• Beat eggs with sugar and orange rind until fluffy, add chocolate mixture and stir it through.
• Sift flour, salt and baking powder over top and mix through, add nuts then mix again.
• Put half the mixture into prepared tin. Cut marshmallows in half across the centre. Arrange on top of mixture in tin, leaving a tiny space between each one.
• Place small spoonfuls of remaining cake mixture on top of marshmallows. Carefully spread mixture with a knife to fill gaps between marshmallows.
• Bake in oven for 25 minutes or until firm to the touch. Leave to cool completely before turning and cutting into pieces.
• To make chocolate icing, melt chocolate and butter in a bowl as it stands over a pan of simmering water. Stir until smooth then spread over top of slice to make a thin chocolate coating.
• Decorate with slices of brazil nut before icing has set. Slice when cool into desired pieces.
• Yield is an estimate, you can cut this into as many pieces as you like.

CHOCOLATE MARSHMALLOW SLICES

Steps:

• Combine butter and chocolate chips in a large bowl and microwave 30 seconds at a time, stirring vigorously after each interval, just until the chocolate is completely melted. Be careful not to scorch the chocolate by microwaving it too long, or you will have to throw it out and start over (voice of experience speaking here).
• Stir in the nuts until well distributed, and then stir in the marshmallows.
• Lay out waxed paper sheets about 12" long, and spoon chocolate mixture down the long side about 2" from the edge. Roll wax paper over chocolate mixture and form a log, pinching the sheets together and pulling toward you a bit to eliminate air bubbles in your logs. Place logs on a cookie sheet, and refrigerate until solid.
• Remove logs from refrigerator, remove wax paper and place on a cutting board. Slice into 1/2" slices and store in an airtight container in a cool place, or refrigerate. (Note: Prep time does not include refrigeration time).