| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 60 |
|
Marshmallows |
| 2/3 |
c |
Butter; cubed, (note: do not make this parev. Margarine just doesn't work well in this!!) |
| 2 |
tb |
Water |
| 12 |
oz |
Semisweet chocolate – chopped; (or chips) |
| 1 |
ts |
Vanilla extract |
| 2 1/2 |
c |
Coarsely chopped walnuts or pecans. |
INSTRUCTIONS
From: The Book of Chocolates and Petits Fours, by Beverley Sutherland Smith
Line bottom of an 11 x 17 pan with foil. In medium saucepan, melt
marshmallows, butter and water. Stir occasionally. Add chocolate, vanilla
and nuts. Stir until evenly mixed and chocolate has melted. Pour into
prepared pan. When cool, refrigerate, wrapped in foil. Cut into bite-size
pieces. makes about 80 pieces. You can half this recipe well and pour into
an 8 x 8 pan.
Posted to JEWISH-FOOD digest by Brenda Kosky <bkosky@kosky.com> on Aug 10,
1998, converted by MM_Buster v2.0l.
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