Many will know these squares as chocolate stained glass windows, chocolate salami, chocolate marshmallow squares, peanut butter marshmallow squares, marshmallow squares, church windows or even rocky road... whatever the recipe name they all use those sweet pantry staple confectionary ingredients and require no oven baking. The only other requirement or trick with these squares is to not over stir and move diligently. You can omit the peanut butter if you wish however I found the slight hint of peanut butter adds a bit of salty savouriness that cuts through the sweetness. I did place the package of marshmallows in the freezer before using so they will hold their shape better while stirring them together with the melted chocolate.
Chocolate Marshmallow Squares
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1/2 cup unsalted butter
4 heaping tablespoons smooth peanut butter
2 x 270 gram bags (540 grams) semi sweet chocolate chips
2 x 250g packages (400 - 500 grams) of white mini marshmallows
1/2 cup Kellogg's Rice Krispie cereal
1/2 cup shredded coconut, for decorating
1/2 cup roughly chopped pecans, for decorating
Line the bottom of a 13 x 9 rectangle tin foil pan with baking parchment paper.
Place the marshmallows and Rice Krispie cereal in a large heat proof bowl. Lightly toss together and set aside.
Using a large saucepan, melt the butter and peanut butter on the stove over medium high heat. Once melted together, add the chocolate chips and slowly melt until creamy and smooth. Pour the chocolate mixture over the marshmallows and cereal and quickly toss to coat. Do not over stir and you do not want to melt the marshmallows.
Pour the mixture into the prepared tin foil pan and tap the mixture into place, do not smush it down. Sprinkle with the shredded coconut and the chopped pecans. Place in the refrigerator overnight to chill and set. Once firm cut into squares.
Notes: you can use different nuts or cereal, add dried fruit or add crushed cookie pieces. You can use mini multi fruit flavoured marshmallows, they will give a different flavour.