Chocolate-Dipped Marshmallows

Serves: 4


2 ounces semisweet baking chocolate, or milk chocolate, broken into 8 pieces
4 marshmallows
4 (6-inch) skewers


Melt the chocolate in a small saucepan, covered, over low heat until melted, stirring until smooth. (The chocolate can also be placed in a small dish, covered with plastic wrap, and set on the hot plate of a coffeemaker. Turn the coffee maker on and the chocolate will slowly melt. Stir occasionally. Or, place the chocolate in a cup and cook in the microwave on high for 1 to 2 minutes, stirring every 30 seconds.) Place a marshmallow on a skewer so it is firmly in place with the point sticking almost through the top. Holding on to the free end of the skewer, dip the top half of the marshmallow into the chocolate, allowing the excess to drip back into the pan while gently twisting the skewer with the marshmallow in the upside down position. Next, turn the skewer so the marshmallow is pointing up, and place the free end of the skewer into a glass so the marshmallow can dry without touching anything. Repeat with remaining marshmallows. Store the marshmallows in an airtight container.

From ULTIMATE SMOOTHIES: delicious recipes for over 125 of the best smoothies, freezes, and blasts. Copyright © 2000 Donna Pliner Rodnitzky. All Rights Reserved.

This Chocolate-Dipped Marshmallows recipe is from the Cook'n Ultimate Smoothies Cookbook. Download this Cookbook today.

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