Choco Mallow Road
- 2 2/3 cups chopped dark chocolate or chocolate chips
- 1/2 cup heavy or whipping cream
- 2 tbsp golden syrup
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 tsp espresso powder
- 1/4 tsp salt
- 1 cup mini marshmallows
- 1/2 cup chopped pecans
- 1/2 cup cherries
Line an 8" x 8" square pan with parchment paper, and grease the parchment. If you don't have parchment, use waxed paper or plastic wrap.
Combine the chocolate, cream, corn syrup, vanilla and almond extracts, espresso powder, and salt in a microwave-safe bowl.
Heat the mixture in the microwave in 20 second increments stirring in between (or heat in a saucepan set over low heat on the stove) till the cream is hot and the chocolate has softened.
Remove from the heat, and stir until the chocolate has melted and everything is smooth.
Spread about 3/4 cup of the melted chocolate in the bottom of the pan.
Spread the marshmallows evenly over the chocolate. Distribute the pecans evenly in the spaces between the marshmallows.
Spread the remaining chocolate atop the marshmallows, cherries, and walnuts, spreading to the edge of the pan so that everything is covered.
Refrigerate for an hour or so, to set the chocolate. Remove from the refrigerator, and loosen the candy from the edges of the pan.
Bring to room temperature, and leave in the pan, covered with plastic, till you're ready to cut into squares. Once cut, they're stable at room temperature, but keep them away from heat.