Post by Granny Smith on Aug 27, 2016 20:08:53 GMT -5
3-Ingredient 3 Musketeers
2 cups chocolate chips, divided (I used white chocolate, but use whatever kind you like)
7-ounce container Marshmallow Fluff
1/4 cup chocolate malted milk powder
Vegetable oil, if needed
1. Line a 9" x 5" loaf pan with parchment paper in both directions, spray with non-stick cooking spray.
2. Melt one cup of the chocolate chips in the top half of a double boiler set over barely simmering water.
3. Place the marshmallow fluff in a microwave safe bowl and heat for 30 seconds. Add the malted milk powder and stir thoroughly.
4. Add the melted chocolate to the marshmallow fluff and stir to blend. Transfer to your prepared loaf pan and freeze till firm, about an hour. Transfer to a cutting board and cut into desired-size pieces (I cut mine into 16 pieces). Place bars on a parchment-lined baking sheet; keep in freezer while preparing chocolate coating.
5. Melt remaining one cup of chocolate chips in the top half of a double boiler set over barely simmering water. The chocolate should be thick but pourable (if needed, you can add vegetable oil—½ teaspoon at a time—till the proper consistency is achieved). Turn off the heat.
6. Working with one bar at a time, place in the melted chocolate and turn with a fork until coated. Place bar on the fork and tap the handle against the edge of the bowl to level the chocolate and remove any excess. Use a toothpick to gently return the coated bar to the baking sheet. Repeat with remaining bars. Store in fridge unti ready to serve.
2 cups chocolate chips, divided (I used white chocolate, but use whatever kind you like)
7-ounce container Marshmallow Fluff
1/4 cup chocolate malted milk powder
Vegetable oil, if needed
1. Line a 9" x 5" loaf pan with parchment paper in both directions, spray with non-stick cooking spray.
2. Melt one cup of the chocolate chips in the top half of a double boiler set over barely simmering water.
3. Place the marshmallow fluff in a microwave safe bowl and heat for 30 seconds. Add the malted milk powder and stir thoroughly.
4. Add the melted chocolate to the marshmallow fluff and stir to blend. Transfer to your prepared loaf pan and freeze till firm, about an hour. Transfer to a cutting board and cut into desired-size pieces (I cut mine into 16 pieces). Place bars on a parchment-lined baking sheet; keep in freezer while preparing chocolate coating.
5. Melt remaining one cup of chocolate chips in the top half of a double boiler set over barely simmering water. The chocolate should be thick but pourable (if needed, you can add vegetable oil—½ teaspoon at a time—till the proper consistency is achieved). Turn off the heat.
6. Working with one bar at a time, place in the melted chocolate and turn with a fork until coated. Place bar on the fork and tap the handle against the edge of the bowl to level the chocolate and remove any excess. Use a toothpick to gently return the coated bar to the baking sheet. Repeat with remaining bars. Store in fridge unti ready to serve.