Thursday, February 22, 2007
No-Bake Homemade Chocolate Mallowbars Recipe
Ingredients Bottom layer: 8 ounces semi-sweet chocolate, chopped 4 Tbsp shortening or butter 1 cups chocolate wafer crumbs Marshmallow layer: 1 cup cold water, divided use 3 packages unflavored gelatin 1-1/2 cups granulated sugar 1 cup light corn syrup 1/4 teaspoon kosher salt 1 tablespoon pure vanilla extract (or other flavoring - see Note) Coating: 8 ounces semi-sweet chocolate, chopped 2 Tbsp shortening (not butter nor margarine) 2 ounces paraffin (Gulf wax), chopped Instructions Prepare a 9 x 13 x 2-inch baking pan by lining pan with non-stick foil. Grease sides only of pan with shortening. For the bottom layer: Melt chocolate and shortening in a double-boiler. Remove from heat and add chocolate wafer crumbs; combine thoroughly. Spread evenly into the bottom of the pan and chill to set while making marshmallow layer. For the marshmallow layer: Mix gelatin with 1/2 cup cold water in a large bowl. Let rest for 10 minutes. While waiting for the gelatin to bloom, prepare the syrup. In a small heavy pan, combine corn syrup, sugar, salt, and remaining 1/2 cup water, cooking over medium heat until all is dissolved. Increase heat and cook until mixture reads 240 degrees F. on a candy thermometer. Immediately remove from heat. Do not overcook. Slowly add sugar mixture into gelatin while constantly mixing at low speed. Once all the syrup has been added, increase mixer speed to high and whip for 15 minutes. Watch carefully; as the mixture thickens, it tends to climb up the beaters. Just push it back down with a spatula. Mixture should become very thick. Add vanilla extract last and mix until incorporated. Pour marshmallow mixture on top of cooled chocolate layer and smooth out with an oiled spatula. Let stand, uncovered, overnight (18 to 24 hours) to dry out. Line a large 15-inch cookie sheet with butcher paper, shiny side up. Remove the sheet of candy on the foil to a flat surface and peel down the foil sides until flat. Using an oiled long serrated bread knife, cut the candies into even squares and place each piece 1/2-inch apart on butcher paper. For the coating: Melt chocolate, shortening, and paraffin in the top of a double-boiler until smooth. Remove from heat and let cool slightly. Spoon liquid chocolate over each square to cover each completely. Chill about 30 minutes to set chocolate. Yield: about 40 to 60 pieces, depending on cut size Note: You can easily vary the flavor of these goodies by substituting other flavored extracts or liqueurs for the vanilla extract and/or graham cracker crumbs for the chocolate wafer cookies. --------------------- |
