Chocolate Marshmallow Squares

 

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.  

Butterscotch Mocha Brownies

 

A scrumptious departure from the omnipresent chocolate brownie, although similar to the blonde brownie but deeply intense with a robust flavour due to the dark brown sugar and instant coffee powder, make these pleasantly substantial and satisfying in such an aromatic way. Easy to eat on the go or packed in a lunch or picnic. They are an intoxicating mellow mocha bar that may be amplified with a generous scoop of French vanilla ice cream or handsomely trickled with a gooey caramel sauce. 

Butterscotch Mocha Brownies

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makes approximately 24 bars

1 1/4 cups unbleached all purpose flour

1/4 teaspoon salt

2 tablespoon instant coffee powder

1/2 cup chopped pecans

1/2 cup butter, softened

1 1/2 cups dark demerara brown sugar, lightly packed

2 eggs

2 teaspoons maple extract

extra chopped pecans to sprinkle on top

Preheat oven to 350ºF (180ºC). 

Grease an 8 - inch square baking pan. Line the bottom with baking parchment paper.

In a medium bowl combine the flour, salt, instant coffee powder and chopped pecans. 

In a large bowl combine the butter and brown sugar together. Add the eggs and maple extract and using a hand mixer, beat until light and fluffy. Blend in the flour mixture.  

Spoon the batter into the prepared pan and and evenly spread and smooth the top. Sprinkle with additional chopped pecans. Bake in the preheated oven for 25 to 30 minutes. Cool and cut into bars.   

Chocolate Chip Pecan Cookies

Classic recipes always have a honourable rotation in my baking. That is why sprinkling additions here and there breaks the familiar expectation one often has when baking a classic recipe. Pecans give a slight maple flavour, complimenting the semi sweet chocolate.

Chocolate Chip Pecan Cookies

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3/4 cup caster sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened 
1 teaspoon vanilla
1 egg
2 1/4 cups unbleached all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped pecans
1 bag (2 cups) semisweet chocolate chips


Heat oven to 375ºF.

In a large bowl beat together the sugars, butter, vanilla and egg with an electric mixer on medium speed, or you can mix with a wooden spoon.

In a medium bowl, combine the flour, baking soda, salt and pecans. Stir the flour mixture into the butter mixture. The dough may be stiff. Stir in the chocolate chips.

Drop the dough by rounded tablespoonfuls about 2 inches apart onto to an uncreased baking tray.

Bake 8 to 10 minutes or until light brown. Not to worry the centres will be soft. Cool 1 to 2 minutes then remove from baking tray to wire racks.  



Hope everyone had a lovely weekend. Plenty of sunshine with a easy spring breeze to be shared. - JD 

Mexican Wedding Cookies

A subtle pecan flavour that melts in your mouth. Perfect for sharing and celebrating any occasion.  

Mexican Wedding Cookies (Biscochos)

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makes about 2 dozen

1 cup unsalted butter, at room temperature

1/2 cup icing sugar, plus extra for dusting 

2 teaspoons vanilla extract

1 teaspoon water

2 cups unbleached all purpose flour

1 cup pecans, finely chopped

Preheat oven to 375ºF.

In a large bowl, using a hand held mixer, beat the butter until fluffy. Add the icing sugar and vanilla and beat until smooth and combined for a few minutes. Gradually add the flour; beating until combined. Then stir in the nuts.

Dust hands with flour, and shape the dough into balls, no larger than a walnut. You may use a teaspoon if you wish. Place the dough balls 1 inch apart on an ungreased baking tray. Bake until lightly golden... about 10 to 15 minutes. 

Transfer the cookies to a rack until they have slightly cooled enough for you to handle but still warm. Roll them in icing sugar until completely covered.

Serve immediately. May be stored in an air tight container in the refrigerator or freezer for a couple of weeks.

Notes: you may try using other flavour extracts or any sipping spirits for flavour.  

Hope everyone had a lovely weekend! - JD