This month, I had the pleasure of hosting We Should Cocoa, a chocolate blogging challenge by Choclette from the Chocolate Log Blog. For this challenge I asked for chocolate to be showcased with a theme of Marshmallows, one of my favorite combinations with chocolate.
I’ve enjoyed seeing all the different treats you guys have come up with! Thank you to Choclette for allowing me to host and thank you to all of you who shared your recipes with me!
Here is the roundup of chocolate and marshmallow treats:
First up was Choclette herself, who made Chocolate Marshmallow Crispies. This traditional U.S. snack was made more special by adding chocolate to the base and turned out to be a good treat to make on a hot day.
Next up was Janine from Cake of the Week who submitted a recipe for Campfire Cake. Campfire cake is a decadent and gooey three layer chocolate cake which she sandwiched with marshmallow fluff, chocolate buttercream and mini marshmallows and then topped with more of the same.
Hannah from Honey & Dough made Coconut Rum Marshmallows, homemade marshmallows which she coated with toasted coconut and a drizzle of chocolate. My mouth waters every time I look at these and now I’m humming a Beach Boys tune too.
Kate from The Gluten Free Alchemist made these delightful Marshmallow Party Bites which she likes to make for her daughter’s parties. Nobody even notices that these are gluten free, they just wolf them down. I know I would!
Kerry from Kerry Cooks made some delicious-looking S’mores Chocolate Fudge. Rich and creamy dark chocolate fudge is swirled with marshmallows and digestive biscuits (similar to graham crackers) to create that traditional s’mores flavor. Easy enough for kids to make, but sophisticated enough that even adults will enjoy this treat!
Dom from Belleau Kitchen had the clever idea to make Popcorn Marshmallow Clouds while waiting out a storm. These clouds are a twist on the traditional marshmallow krispie treat but he used popcorn for the crunch instead of crisp rice cereal. He melted together white chocolate, butter and marshmallow fluff and used that to bind the popcorn together. I’m not sure how he waited 4 hours for these to set up before diving in!
Becky from Mint Custard submitted a recipe for Chocolate Marshmallow Teacake Traybake, which she describes as Tunnocks in a tin. I’ve never had a Tunnocks tea cake, but I’m guessing I would like them based on the description of this bar cookie which contains a biscuit/cookie base, jam, marshmallow and layer of milk chocolate.
Lucy from The Kitchenmaid caused me to have childhood flashbacks with her Ambrosia. Often called a “salad” in the U.S., it’s really more of a dessert and I remember loving it as a kid. Lucy updated this 70′s treat by using fresh berries in the salad and topping it with chopped chocolate. Thanks for the trip down memory lane!
Laura at I’d Much Rather Bake Than… created a rich Peanut Butter and White Chocolate Rice Krispie Treat. She made this treat by using a peanut butter and marshmallow base for the rice krispies and then topped the finished bars with melted white chocolate and peanut butter. Sounds like a delicious combo.
Ros at The More Than Occasional Baker created Chocolate Marshmallow Muffins when a lack of icing sugar turned her cupcakes into a breakfast treat. I’m all for that! The marshmallows she put into the batter rose to the top while baking and created a lovely toasted marshmallow topping.
Katie at The Perfect Brownie made Roasted Marshmallow Brownie Cupcakes. She also used the rising marshmallow effect to get toasted marshmallow topping on these brownie cupcakes.
Nutty Tart created an easy and elegant Chocolate Marshmallow Trifle using layers of biscuits/cookies, homemade chocolate pudding, berries and marshmallow fluff. I can quite happily eat fluff straight from the jar with a spoon, so this is a much more respectable way to go!
Craig from The Usual Saucepans made a very elegant looking Caramel Ice Cream Cake which pleased all of his dinner guests. And who wouldn’t like this deceptively easy dessert? A chocolate and marshmallow rice krispy shell holds vanilla ice cream swirled with caramel.
Lapin d’Or and More made Fuhgeddaboudits from the Bouchon Bakery Cookbook. These fancy treats with the fun name are essentially Rice Krispy treats which are elevated by adding a layer of caramel and a dunking in chocolate. Sounds great to me! I’ll have to look for them the next time I’m at Bouchon.
And finally, there is my entry, Marshmallow Peanut Butter Brownies. This is a decadent four layer brownie which starts with a cake/brownie base, then a layer of dulce de leche mixed with peanut butter, then homemade marshmallow and a final topping of dark chocolate.
If you’d like to take part in next month’s challenge, Choclette is hosting again at The Chocolate Log Blog in September. Happy Baking!