You may also like
Ingredients
- 1 (250 g) packagejet-puffed marshmallows
- 8 semi-sweet chocolate baking squares, melted
- 23 cup pecans, chopped
Method
- Dip marshmallows one at a time, in chocolate, turning to evenly coat each marshmallow.
- Gently shake off excess chocolate.
- Place marshmallows in a single layer, on sheet of wax paper; sprinkle with nuts.
- Let stand at room temperature or until chocolate is firm.
- Store in airtight container at room temperature.
- SUBSTITUTE: For peanutty truffle, substitute peanuts for pecans.
