This is one of the best desserts I have made up with leftovers in my house ever. Basically the idea was hatched after I bought 2 boxes of Sweet N Sara Vegan Marshmallows in anticipation of rice krispie treats. I made a batch and everyone thought they were good but not necessarily good enough for a second batch. Now let me just point out that these marshmallows are delicious and good enough to just eat or make smores with or whatever but I’m trying to be creative so I wanted to up my game.
K threw out some ideas of things that would be good on marshmallows – peanut butter, chocolate – so I tasked him with creating a delicious treat that I could scarf.
sorry for the bad picture, it was taken with an iphone.
So the basic construction is a Sweet N Sara Vegan Marshmallow, dab of peanut butter, with chocolate drizzled over the top. If you want to spice it up you can add a Keebler Town House Flipsides cracker to the bottom but this step is totally optional
These treats are best enjoyed at room temperature and the name (thought up by K) is because they are so delicious they are almost deadly!! (However you absolutely must try them!!)
So the recipe (no exact measurements, its all kinda to taste)
Sweet n Sara Vegan Marshmallows Original Flavor
Ghirardelli 60% Cacao Bittersweet Chocolate Chips
Smuckers Natural Peanut Butter Creamy
Keebler Town House Flipside Crackers Original Flavor (optional)
On a baking sheet or plate, place the marshmallows separated from each other. (If you want to utilize the crackers, place them under the marshmallows at this point, we did half a cracker per “mushroom”) Place a teaspoon of peanut butter on top of the marshmallow. Put in the refrigerator.
In a small saucepan melt 1 cup of chocolate chips over the stove. You need to stir constantly and watch it close or it will break. You could use a double boiler here if you have one (or stack two pots like we do). You can also add a bit of heavy cream or milk to the mixture (start with a teaspoon, stir, add more if necessary) to help the chips melt.
when the chocolate is melted take the Mushrooms in training out of the fridge. Pour a bit of chocolate (about a tablespoon) over the top of the mushroom so it coats the peanut butter and top of the marshmallow and starts to drip down the side.
Let cool so chocolate hardens before eating and enjoy! For storage keep them in an airtight container and put them in the fridge. Let them warm up a bit before eating them, but slightly chilled is ok (marshmallow should be soft, but chocolate shouldn’t be melting).
I couldn’t tell you how long they last because we ate them all that day…..
Some things we tried we didn’t like
freezing the mushrooms – made them too hard
eating them while they were hot – made them too gooey
Some adjustments we might make the next time
Different peanut butter – chunky was suggested although that is not my favorite
graham crackers
Sweeter chips – I felt the bittersweet chips were a good mix but a sweeter chip may bring out more of the salty in the peanut butter
Let me know if you try them out and what you think. If you make any adjustments to the recipe let me know I’d love to try it out!!
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