Just in time for Easter! These little sweet treats are a rendition of a chocolate and peanut butter cookie recipe that my mom used to make when we were kids. The other day when I called her to confirm the ingredient ratio for the recipe she had to go double check and said “Wow, I haven’t made those in years!”
Well I’m bringing marshmallows back :)
I think I expressed in my Valentines post that I wasn’t too happy with the “cake pop” creations that I attempted. But one thing that I did like about cake pops were that they are really fun gifts and treats to surprise people with. A lot of times people don’t want to accept a giant piece of cake, cupcakes, or a giant cookie because they are being conscientious of eating sweets. These little pops however are great bite size treats that don’t leave you feeling like you just destroyed your calorie intake for the day. **Note I said “leave you feeling like”** I will not vouch for how many calories are in fact packed into each bite size pop!
First go ahead and grab any silicone square trays that you might have in the house. The ones that I used were labeled “brownie bite” silicone tray. I lightly greased the inside of the trays and then got to work on the ingredients.
I took about a third of the chocolate mixture and mixed it in with the marshmallows so they could be thoroughly coated. Then I divided the marshmallows into the squares, allowing for about 5-6 mini marshmallows per square.
Now I took the rest of the chocolate mixture and poured it in 2 parts on top of the marshmallow squares.
Pour about half of the remaining mixture on top and then spread with the back side of a butter knife or any other utensil that has a straight and blunt edge.
Once you have scraped and smoothed the mixture to cover the entire tray, pick up the tray and lightly tap, tap, tap it on the counter top to allow the warm chocolate to settle down and around the marshmallows.
After tapping the trays you will notice there is extra space left to fill the trays, so go ahead and use the second half of the extra chocolate mixture and repeat the process! Mmmm more chocolate!
Now the fun part, add the lollipop sticks and freeze! (actually you just have to refrigerate, but the Boss and I wanted a sample ASAP so I made the executive decision to freeze!)
I would say we left them in there for about an hour.
Having never used these silicone pans before I was a little nervous with how easily the pops would “pop” out! Honestly, it wasn’t bad at all. As you can see, I kind of pulled at the silicone so you could see it had released from the sides, then I kind of put my thumb on the bottom of each square and gave it a little push. I didn’t want to crush the graham wafer in the bottom so I was gentle there. Basically I had to wiggle it a little and then it eventually came out. The first one was the toughest and then that allowed for better access at the sides of the other pops. Just be careful not to really tug at the stick, work the pop out as a whole, and that way you won’t rip out the stick and have a chocolate square stick-less!
And then I tested…
I really like wrapping treats up for people and delivering unexpected goodies, so I always have a roll or 5 of ribbon hanging out for decoration. Basically all I did here to dress up the pops was tear off pieces of plastic wrap and then closed it off with a bow, then trimmed the ribbon and plastic wrap to keep it all really clean looking.
Seriously these little guys were heavenly! So stop drooling and go make them! If you really care not for all of the little steps, you can certainly do what my mom used to do with 4 kids running around the house. Just line the bottom of a cake pan with graham wafer squares and pour the marshmallow mixture on top. Don’t worry about coating the marshmallows in 3 parts and tapping the chocolate around. Just melt ingredients, stir, cool slightly, add marshmallows and pour on top of wafers, refrigerate… EAT (and when no one is looking, lick fingers!)
Chocolate, Peanut Butter, and Marshmallow Pops
2 cups ***** Chocolate chips (I mixed half and half with semisweet and milk chocolate)
1/2 Cup ***** Unsalted Butter
1 cup ***** Extra Crunchy Peanut Butter
3 cups (1 bag)***** colored, mini marshmallows
1 sleeve ***** Graham Wafers
1. Melt everything together in microwave, excluding marshmallows and wafers
2. Stir hot chocolate mixture so all ingredients are well incorporated
3. Let chocolate mixer cool a little so the marshmallows do not melt when added
4. Pour over wafers
6. *** best when served cold! ***
Well I hope you enjoy. Go ahead and make these over the weekend, you’ll be glad you did!
And for me, I’m off to the races. Come back on Monday for the Rumpass in Bumpass race report!