Any ideas for a chocolate recipe with only these ingredients?

Chocolate syrup
Milk
Eggs
Vegetable oil
Applesauce
Flour
Sugar
Brown Sugar
Butter
Steel Cut Oats (Not sure if I could use this in anything?)
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Impress your loved ones with yummy homemade chocolate bark with nuts and dry fruits in it. Valentines Day is coming!

Candy Recipe is a short video about what you find at www.bestcandyrecipe.com bestcandyrecipe blog. There will be homemade candy recipes for peanut candy, chocolate recipe, fudge recipes, sugar free candy, toffee recipes and much more. – created at animoto.com

A chocolate coating recipe for truffles .They taste delicious , with bittersweet chocolate and your favorite liqueur. This recipe yields: 12 servings.

Basic Truffle Recipe:
4 oz Ghirardelli Bittersweet Chocolate
2 T  Butter,cut up
2 T  Heavy whipping cream
1 1/2 T  Liqueur (to 2 Tbsp)

Chocolate Coating for Truffles:
4 oz Ghirardelli Bittersweet Chocolate
2 t  Peanut,almond, or walnut oil

Directions:
For Truffles: In double boiler, melt broken chocolate,
stirring constantly. (Or microwave 2 1/2 to 3 minutes on medium.)
Remove chocolate from heat; blend in butter. Stir in cream, then
liqueur. Combine with chopped nuts or candied fruit if desired. Chill
10-15 minutes, stirring frequently until thick enough to hold a
shape. Drop by heaping teaspoon or #70 scoop onto foil lined baking
pan. Shape round, if desires. Cover and freeze 20-30 minutes to set
truffles firm for dipping with chocolate. For a variety of truffles,
repeat the recipes using liqueurs such as Grand Marnier, Amaretto,
Kahlua, Creme de Menthe.

For Coating:
Melt chocolate as directed in basic truffle recipe.
Remove from heat and stir in oil. Cool chocolate to 85-90-F for
dipping. Dip cold, firm truffle into melted chocolate, holding with a
fork and spooning with several coats of chocolate. Place each onto
foil lined baking pan. Decorate top with nuts, candied fruit, etc.
Chill at least 2 hours to set chocolate. Roll in Ghirardelli Ground
Chocolate, if desired. Place into tight container and store in cool,
dry place to age for several days. Coats 12 truffles.

photo credit: Digital Sextant

If you are a fan of chocolates recipes, you must make this delicious  drink with ice cream, bananas and whipped cream. Serve in beautiful glasses. Perfect for the Christmas party.

Ingredients:
1/4 c Whipping cream
7 Scoops Ice cream
1/2 c Chopped pecans
1/4 c Chocolate syrup
1 Banana

Directions:
Put  all of these in a blender. Put whipped cream and nuts on top of glasses.

photo credit: josh.liba

Easy made white chocolate fudge recipes with a taste of white chocolate, vanilla and candied cherries. Perfect  Christmas gift. The recipe gives  2 -1/4 pounds.

Ingredients:
3 (6 ounce) packages white chocolate chips
1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated milk)
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1/2 cup chopped green candied cherries (optional)
1/2 cup chopped red candied cherries (optional)

Directions:
Over low heat, melt chocolate with Condensed Milk, vanilla and salt. Remove from heat; stir in cherries. Spread into wax paper 8 or 9-inch square pan.
Chill 2 hours or until firm. Turn fudge onto cutting board; peel off wax paper and cut into squares. Store covered in refrigerator.
Turn fudge onto cutting board; peel off wax paper and cut into squares. Store covered in refrigerator.

Other White Chocolate Fudge Varieties:

Rum Raisin White Fudge: Omit vanilla and cherries. Add 1 1/2 tsp. white vinegar, 1 tsp. rum flavoring and 3/4 cup raisins. Proceed as above.

Toasted Nutty White Fudge: Omit cherries. Add 1 cup chopped toasted nuts. Proceed as above.

photo credit: Gúnna

This is a classic Christmas chocolate recipe. Grandma’s Candy is a favorite that me and my kids do every year, it’s a wonderful family tradition. They taste really wonderful, I’m sure you will like them too. Recipe yield: 1 pound.

Ingredients:
2 cups semisweet chocolate chips
1/2 cup butter
2 cups crunchy peanut butter

Directions:
Line a 9 X13 inch pan with foil. Set aside.
In the top pot of a double boiler set, slowly melt chocolate pieces and butter until smooth. Add peanut butter and stir until well mixed.
Pour chocolate mixture into pan; cover and chill in refrigerator until hardened. Cut into small squares and serve.

photo credit: Sunfox

This is a lovely chocolate recipes for candy making. Delicious bars made of white and black  chocolate, topped with walnuts.



Ingredients:

1 lb Real white chocolate, melted
1 lb Chocolate chips; melted
3/4 c Evaporated milk
1/4 c margarine
1 ts Vanilla (or other extract)
1/2 c Toasted hazelnuts (or walnuts)

Dirctions:

To ensure that the recipe will set up properly, do not use white baking confections that are not real white chocolate. The word “cocoa” should appear in the ingredients.
Line the inside of an 8″ square baking pan with plastic wrap and set aside.
Toast nuts by placing on a cookie sheet and baking in pre-heated 350 degrees F. oven until skin begins to flake off. Remove skins by rubbing with a clean towel. Chop nuts with a knife, or pulse in a food processor.

Melt chocolate in a separate medium-sized bowls over double boilers.
Combine and melt the evaporated milk and GoldùnùSoft margarine over medium heat. Remove from heat and reserve.
Add half the milk and margarine mixture to the melted chocolate chips. Mix well, pour into lined baking dish, an spread evenly. Refrigerate a few minutes.
Add balance of milk mixture to the melted white chocolate, then add the vanilla and mix until well blended.
Smoothly spread the mixture over the first layer and top with nuts. Refrigerate until firmly set (24 hrs.) and cut into bars. Store chilled.

photo credit: a little tune

Lovely milk chocolate truffle recipe. This is my absolute favorite, made of apricots, white chocolate and hazelnuts. Makes 28 truffles.

Ingredients:

1 1/4 C    hazelnuts (aka filberts)
1/4 C      finely chopped dried apricots
24 ounces  imported white chocolate
6 Tbl      heavy cream

Instructions:

On a baking sheet,  spread out 1 1/4 C hazelnuts. Bake at 350 F for 10 minutes, or until nuts are light brown and the dark skins are cracked. Remove as much of the skins as possible by rubbing nuts in a terry-cloth towel. Finely chop nuts in a food processor.

In a 1-quart glass container, combine 12 ounces imported white chocolate, cut up and 6 Tbl heavy cream. [Note:  I used the Nestle white chocolate chips that are available in my local supermarket. It worked well, but I am sure it would be better if you use a good import instead.]

Microwave mixture on MEDIUM (70% power), 3 to 4 minutes, stirring twice, until chocolate is melted and smooth.[You can do this step in a double-boiler if you don't have a microwave.] Stir into melted chocolate 3/4 C of the chopped nuts and 1/4 C fine chopped dried apricots. Cover the mixture and refrigerate 1 to 2 hours, or until mixture is firm enough to hold it’s shape. (If mixture gets too hard, let stand at room temperature for 30 minutes or so, until firm but soft enough to shape.)

Form 28 smooth 1 1/4-inch diameter balls , either by using a 1 1/4-inch automatic-release ice cream scoop, or by rolling 1 Tbl of the mixture between your (clean!) hands. Place on a wax paper-lined cookie sheet and refrigerate until firm, 1hour or longer.

photo credit: Gabriel Rocha (a.k.a. BRIEL)

This apple chocolate recipe gonna be your new favorite.These apples are so delicious, with semi-sweet chocolate  and peanut butter. An old classics for Halloween, that you will do over and over. The recipe yield 10 dipped apples.

Ingredients:

10 apples, stems removed
10 to 12 wooden ice cream sticks
1 cup HERSHEY®’S Semi-Sweet Chocolate Chips
1 (10 ounce) package REESE’S® Peanut Butter Chips, chopped
3/8 cup shortening, divided

Directions:

Line tray with wax paper. Wash apples; dry thoroughly. Insert wooden stick into each apple; place on prepared tray.
Place chocolate chips, 2/3 cup peanut butter chips and 1/4 cup shortening in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. In necessary, microwave at HIGH an additional 30 seconds at a time, stirring after each heating, just until chips are melted when stirred. Dip bottom three-fourths of each apple into mixture. Twirl and gently shake to remove excess; return to prepared tray.

Place remaining 1 cup peanut butter chips and remaining 2 tablespoons shortening in small microwave-safe bowl. Microwave at HIGH 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Spoon over top section of each apple, allowing to drip down sides. Refrigerate until ready to serve.

photo credit: Chor Ip

If you love chocolate making recipes, so you have found the very best here. White chocolate, peanut butter and almonds makes this candy taste like a dream. Very delicious!

Ingredients:

1/2 c Peanut butter — crunchy or smooth
1/2 c Powdered sugar
2 tb Heavy cream
12 oz Imported white chocolate
1/2 c Almonds — toasted and finely chopped
18 Whole natural almonds

Directions:

In a small glass bowl or dish, heat peanut butter in a microwave oven on High 30-40 seconds to soften. Mix in powdered sugar and cream; mixture should be stiff, not runny.
In a medium glass bowl, melt white chocolate in microwave oven on Medium 1-1/2 to 2-1/2 minutes, stirring once halfway through cooking time, or until melted and smooth. Stir in chopped almonds.

Spoon a little white chocolate mixture into bottom of each of 18 paper candy cups 2 inches in diameter, swirling with back of a teaspoon to make an even layer. Drop a little peanut butter mixture on top of white chocolate in each cup and spread around with back of spoon to make an even layer. Spoon remaining white chocolate over peanut butter, using back of spoon to swirl evenly. Top each cup with a whole almond. Refrigerate until firm. Store candies in refrigerator for up to a week.

photo credit: Alex France

This is a delicious creamy peanut butter chocolate recipe with  graham cracker crumbs.
Make them right away and enjoy. This recipe gives about 3 dozen.

Ingredients:

1 cup creamy peanut butter
1/2 cup finely ground graham cracker crumbs
1 cup confectioners’ sugar
2 cups semisweet chocolate chips
2 tablespoons shortening

Directions:
Combine peanut butter, graham cracker crumbs, and confectioners’ sugar in a bowl or a food processor until smooth. Refrigerate for at least 1 hour.
Roll teaspoonfuls of peanut butter mixture into balls. Refrigerate until ready to dip in melted chocolate.

Melt chocolate chips and shortening together in the top of a double boiler until very liquid. Using a fork or a skewer, dip each ball into chocolate leaving just the very top of the ball exposed. Set on a greased cookie sheet, setting each ball on the peanut butter end. Refrigerate until the chocolate is firm.

photo credit: stevendepolo

I love this chocolate covered pretzels recipes, with white chocolate. They are so easy to make, and they taste like a dream. Melt the  chocolate in microwave if you prefer that.

Ingredients:

1 lb White chocolate
1 sm Bag mini pretzels

Directions:

Melt chocolate in double boiler. Put handful pretzels in chocolate, stir to coat. Using large tong meat fork remove and place on foil lined cookie sheet. Put cookie sheet full of pretzels in freezer for a few minutes (1-2 minutes), then remove. Store in airtight container.

photo credit: Nick Bair

Ingredients:
1 cup semi-sweet chocolate chips
1 tablespoon shortening
2 cups fresh blueberries, rinsed and dried

Directions:
Melt chocolate in a glass bowl in the microwave, or in a metal bowl set over a pan of simmering water. Stir frequently until melted and smooth. Remove from the heat, and stir in the shortening until melted.
Line a baking sheet with waxed paper. Add blueberries to the chocolate, and stir gently to coat. Spoon small clumps of blueberries onto the waxed paper. Refrigerate until firm, about 10 minutes. Store in a cool place in an airtight container. These will last about 2 days.Recipe yield: 36 candies.

photo credit: Eran Finkle – ערן פינקל

This is an old time  favorite chocolate marshmallow recipe. Rocky Road Candy is a  delicious combination of chocolate, marshmallows and salted peanuts.

Ingredients:

This is an super easy chocolate candy recipes that the children love to make. You can roll them into coconut flakes, nib or granulated sugar. Let stand in the refrigerator some hour before serving. The recipe makes: 5 dozen.



Ingredients:
1/2 lb Butter
1 1/2 c Sugar
2 Eggs
1/2 c Strong cold coffee (instant)
2 ts Vanilla
1 c Cocoa
4 c Quick-cooking oats, uncooked

Directions:

Cream butter and sugar. Blend in eggs. Add coffee, vanilla, and cocoa. Mix. Add oats and mix well. Chill 1 to 2 hours. Shape into one-inch balls. Roll in sugar. Store in air tight container. Keep refrigerated.

photo credit: Arria Belli

This recipe for chocolate truffles are not difficult to do, even if it take a bit of you time. Use a fine chocolate and cognac of a good quality. Roll in coating with something tasty e.g., chopped pecans, melted chocolate, colored jimmies or dusted them with cocoa powder.

Ingredients:

3 1 oz    square of unsweetened chocolate
1 1/4 c  confectioners’ sugar
1/3 c     butter
3      egg yolks (I use the whites to make macaroons or meringue cookies)
1 tsp     vanilla or 2 TBSP of cognac

Instructions:

Melt chocolate.  Combine sugar and butter in bowl.  Cream together.  Add egg yolks, 1 at a time.  Stir in melted chocolate and flavoring.  Chill mixture.  Break off pieces and form into balls.  Roll in coating.

Air-dry 1 hour.  Store in air-tight container in very cool place.  Makes
about fifty truffles.

Suggested coatings:  ground almonds or other nuts, cocoa, more melted chocolate, confectioners’ sugar, coconut, chocolate or colored
jimmies.

Note that this uses raw egg yolks.  I find a melon baller to be very
handy in forming the truffles.

photo credit: lissalou66

This  chocolate truffles recipe is sinful delicious, made with dark chocolate and cream.They melts in your mouth and are just wonderful.The recipe gives about 24 truffles.

Ingredients

8 oz Semisweet chocolate; chopped into 1 1/4 inch pieces
4 oz Unsweetened chocolate; chopped into 1/4 inch pieces
2/3 c Heavy cream
2 tb Unsweetened cocoa; sifted
2 tb Confectioners’ sugar; sifted

Directions:

Place 8 ounces semisweet chocolate and the unsweetened chocolate in a 4-quart bowl. Heat the heavy cream in a 1 1/2-quart saucepan over medium heat. Bring to a boil. Pour the boiling cream over the chocolate. Allow to stand for 5 minutes, thin stir until smooth (now you have ganache).

Refrigerate the ganache for 1 hour until firm but not hard. Line a baking sheet with parchment paper. Using a tablespoon of ganache for each truffle (approximately 3/4 ounce), portion 24 truffles, evenly space onto the parchment lined baking sheet. Refrigerate the ganache portions for 15 minutes (so the ganache will be firm enough to roll into truffles).

When the ganache is firm enough to handle, remove from the refrigerator and individually roll each portion of ganache in your palms, in a gentle circular motion, using just enough pressure to form smooth rounds.

Roll 16 of the rounds in 2 tablespoons cocoa and separately roll 8 in the confectioners sugar until completely covered. Store the truffles in a tightly sealed plastic container, in the refrigerator. Remove about 1 hour before serving.

photo credit: faungg

You want  to do something together with your kids  today, so why not make homemade candy. This is a very easy chocolate covered pretzel recipes .
You can top them with dark chocolate, peanuts or something else that you think would be yummy.The recipe gives: 16 servings.

Ingredients:
6 (1 ounce) squares white chocolate
1 (15 ounce) package mini twist pretzels
1/4 cup red and green candy sprinkles (optional)

Directions:
Melt white chocolate in the top of a double boiler, stirring constantly.
Dip pretzel halfway into the white chocolate, completely covering half of the pretzel. Roll in topping if desired, and lay on wax paper.
Continue the process until all of the white chocolate is finished. Place in refrigerator for 15 minutes to harden. Store in airtight container.

photo credit: k is for kristina

Very luscious chocolate fudge recipes with walnuts and marshmallow creme. This is something for the true chocolate lover.

Ingredients:

1 pound milk chocolate
1 pound semi-sweet chocolate chips
2 1/2 tablespoons butter
2 cups marshmallow creme
2 cups chopped walnuts (optional)
1 (12 fluid ounce) can evaporated milk
4 cups white sugar

Directions:

Lightly butter one 9×13 inch pan.
In a large bowl, combine the milk chocolate, semi-sweet chocolate, butter, marshmallow cream and nuts.

In a large saucepan over medium heat, combine the evaporated milk and sugar. Stir constantly and bring to a boil for 4 minutes.
Pour hot sugar mixture over chocolate mixture and stir with large spoon until well blended (do this quickly before fudge begins to harden).

Once this is well blended, pour fudge into a buttered 9×13 inch baking pan. Spread out and smooth into pan.
Set aside to cool and harden, about 6 hours. Cut into squares when ready to serve.

photo credit: Mr. T in DC

If you like strawberries, you must try this recipes for chocolate covered strawberries.Use dark or white chocolate, or why not do half of each variety. Let the kids help you, they will love it.

Ingredients:

1  Fresh strawberries
1  pk Chocolate bark

Directions:

Wash and drain strawberries. Pat dry with paper towel. Leave stems intact. Place half of the chocolate in a microwave safe bowl. Microwave on high until melted (appx 2 min). Holding berries by the stem, dip one at a time into the chocolate.

Gently shake excess and place on waxed paper until firm. If chocolate becomes too thick reheat for a few seconds. Chocolate basket: cover a dish of desired shape (pie pan) with foil and spray lightly with Pam.

Place melted chocolate in a ziploc bag and seal. Snip a small hole in the corner and drizzle the chocolate to create a basket. Chill until firm. Carefully remove the basket. Place on a serving tray and fill with chocolate covered strawberries.

photo credit: theogeo

This easy hot chocolate recipe is very delicious, richly flavored with cinnamon and whole cloves. Perfect on a cold winter day when you feel a bit chilly.

Ingredients:

1/2 c Cocoa
1/4 c Dark Brown Sugar; Packed
3 ea Cloves; whole
2 tb Powdered Sugar
Whipped Cream
1 tb Flour; Unbleached
4 c Milk
1 ea Cinnamon Stick;Broken In 1/2
1 1/2 ts Vanilla
4 ea Cinnamon Sticks

Directions:

Mix cocoa and flour in 2-quart saucepan. Stir in brown sugar, milk, cloves, and 1 stick cinnamon. Heat just to boiling over medium heat, stirring constantly; reduce heat. Simmer uncovered for 5 minutes (DO NOT boil).

Remove from heat; remove cloves and cinnamon. Stir in powdered sugar and vanilla. Beat with molinillo, wire whisk or hand beater until foamy. Pour into 4 cups or mugs. Serve with whipped cream and cinnamon sticks.

photo credit: nightthree

This is a delicious chocolates recipe with vanilla. Let dough stand for a while before you rolling it. The recipe gives: 25 candies.

Ingredients:

2 tablespoons butter, melted
2 (1 ounce) squares unsweetened chocolate, melted and cooled
1/2 cup light corn syrup
3 cups confectioners’ sugar, divided
3/4 cup powdered milk
1 teaspoon vanilla extract

Directions:

In a medium mixing bowl, stir together butter and chocolate. Beat in corn syrup, 2 cups of confectioner’s sugar, powdered milk and vanilla. Dough will be stiff.

Sprinkle a work surface with the remaining 1 cup confectioners’ sugar. Turn dough out onto work surface and knead until remaining sugar is incorporated. Shape into small logs and wrap in waxed paper.

photo credit: Amanda M Hatfield

These chocolate chip bars is  really scrumptious, with cream cheese and healthy cranberries. Makes about: 3 dozen.

Ingredients:

1 c Brown sugar; packed
2 c Flour
1 1/2 c Rolled oats
2 ts Orange zest; grated
1 pk Semisweet chocolate chips, 12oz
1 c Cranberries; dried (4oz)
1 pk Cream cheese; (8oz)
1 1/4  c Sweetened condensed milk, (1 can at 14oz)

Directions:

Beat butter and brown sugar in large bowl until creamy; beat in flour, oats and orange peel until crumbly. Stir in chocolate chips and cranberries; reserve 2 cups mixture. Press remaining mixture onto bottom of greased 13-by-9-inch baking pan. Bake at 350 degrees 15 minutes.

Beat cream cheese in small bowl until smooth. Gradually beat in sweetened condensed milk. Pour over hot crust; sprinkle with reserved oat mixture. Return to oven and bake 25 to 30 minutes or until center is set. Cool in pan on wire rack.

photo credit: telepathicgeorge

Lovely chocolate candy recipe, three kinds of chocolate in the same candy.

Ingredients:

4 3-oz. chocolate bars, 2 semisweet, 1 milk & 1 white chocolate
1/2 c Crushed candy canes

Directions:

Melt the 3 kinds of chocolate in 3 separate bowls. Stir half of the crushed candy into the semisweet chocolate.
Reserve a bit for sprinkling; stir the remainder into the milk and white chocolates. Drop teaspoons of the semisweet onto a parchment-lined tray.
Top with 1 dollop each of the milk and white chocolates. Sprinkle with crushed candy. Let harden.

photo credit: Mrs Logic

This chocolate candies recipe is very easy to do, with ingredients like cherries and bourbon they get really delicious.

Ingredients:

1 6oz.pkg. chocolate chips
3 T Corn syrup
1/2 c Bourbon or 1/4 cup bourbon and 1/4 cup ginger ale
1 8 1/2 oz.pkg. chocolate wafers, crushed
1/2 c Confectioners sugar
1 c Finely chopped nuts
1/4 c Finely chopped candied cherries
Granulated sugar

Directions:

Melt chocolate in top of double boiler. Remove from heat, add corn syrup and bourbon.

In large bowl mix wafer crumbs, nuts, confectioners sugar and cherries. Add chocolate mixture. Stir until blended.

Refrigerate 1 hour. Roll into 1-inch balls and roll in granulated sugar.

photo credit: I am K.E.B

Ingredients:
2 pounds white chocolate
6 cups crispy rice cereal squares, e.g., Rice Chex ™
3 cups toasted oat cereal
2 cups thin pretzel sticks
2 cups cashews
1 (12 ounce) package mini candy-coated chocolate piecesDirections:
Melt chocolate in a large saucepan over low heat or in microwave until just until soft. Stir until melted. Combine all the other ingredients in big roaster pan or bowl. Stir chocolate into mixture. Turn out on waxed paper. Of course anything you like can be added or substituted-but this recipe is a great combination!
Combine the crispy rice cereal squares, toasted oat cereal, pretzels, cashews and candy in big roaster pan or bowl. Stir chocolate into mixture. Turn out on waxed paper and let cool.

photo credit: Stephen Cummings

Chocolate squares recipe with marshmallows and nuts inside. This original recipe you get approximately 30 pieces.

Ingredients:
1/2 cup butter
1 (1 ounce) square unsweetened chocolate
1 cup white sugar
1 cup all-purpose flour
1/2 cup chopped walnuts
1 teaspoon baking powder
1 teaspoon vanilla extract
2 eggs
6 ounces cream cheese, softened
1/2 cup white sugar
2 tablespoons all-purpose flour
1 egg
1/2 teaspoon vanilla extract
2 cups miniature marshmallows
1/3 cup butter
2 (1 ounce) squares unsweetened chocolate
1/3 cup milk
2 ounces cream cheese
4 cups confectioners’ sugar
1 teaspoon vanilla extract

Instructions:
Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour one 13×9 inch pan.
In large saucepan, melt 1/2 cup butter and 1 ounce chocolate over low heat. Remove from heat, stir in 1 cup white sugar, 1 cup flour, walnuts, baking powder, 1 teaspoon vanilla, and 2 eggs, and mix well. Spread chocolate base evenly into prepared pan.

In a small bowl, combine 6 ounces cream cheese, 1/2 cup white sugar, 2 tablespoons flour, 1 egg, and 1/2 teaspoon vanilla. Beat for one minute with an electric mixer at medium speed, or until smooth and fluffy. Spread cream cheese filling over chocolate mixture.

Bake base and filling at 350 degrees F (175 degrees C) for 25 to 35 minutes.

Meanwhile, prepare frosting. Melt 1/3 cup butter, 2 ounces chocolate, milk, and 2 ounces cream cheese in large saucepan over low heat. Remove from heat, and add confectioners’ sugar and 1 teaspoon vanilla; beat well. Use heat to soften if it begins to dry before you are ready to use it.

Spread marshmallows over the top the chocolate bar in pan. Pour warm frosting over marshmallows. Use kitchen knife to somewhat mix the two. Let cool to room temperature. When cool, cover with foil and refrigerate overnight. Cut cold into small pieces.

photo credit: austinevan