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Categories:Viewed: 62 - Published at: 4 years ago
Ingredients
- 4 oz mini marshmallows
- 7 oz milk chocolate, melted
- 1/3 cup coarsely chopped unsalted roasted peanuts
- 1/4 cup flaked coconut
Method
- Reserve 24 pink and 24 white marshmallows. Combine remaining marshmallows, chocolate, peanuts and coconut in a large bowl.
- Drop heaping teaspoons of mixture onto parchment paper-lined baking pans. Press together or reshape, if necessary, into mounds. Top each cluster with 1 pink and 1 white marshmallow. Refrigerate for 2 hours or until firm. Serve.
