Refresh an old classic with these easy-to-eat minty, chocolate bars.
unsalted butter, cut into small pieces
plus 1 cup heavy cream
pure peppermint extract
pure vanilla extract
6 to 8 drops liquid green food coloring (optional)
chocolate wafer cookies (we used Nabisco Famous Wafers)
unsalted butter, melted
bittersweet chocolate, finely chopped
- In a medium saucepan, heat milk on medium until hot. Add
marshmallows and butter and stir
to melt. Remove from heat; stir in
2 tablespoons heavy cream, extracts, and
food coloring (if using); let cool
to room temperature, about 1 hour.
- Meanwhile, line a 9-inch square
baking pan with parchment paper,
leaving a 2-inch overhang on 2 sides.
In a food processor, pulse cookies to
form fine crumbs. Add butter and pulse
to combine. Press evenly into bottom
of the prepared pan and refrigerate.
- Once marshmallow mixture is
cool, using an electric mixer, beat
remaining 1 cup cream until stiff peaks
form. Fold a spoonful of cream into
marshmallow mixture to loosen, then
fold in remaining cream and spread
on top of chilled crust. Refrigerate
until set, at least 30 minutes.
- Make topping: In small pot, heat cream on medium until hot but
not boiling. Remove from heat and
add chocolate; let sit 1 minute, then
stir until melted and smooth. Spread
evenly over filling and refrigerate
until set, at least 30 minutes or up
to a day. When ready to serve, use
overhangs to transfer to a cutting
board and cut into pieces.
PER SERVING 235 CALORIES, 18 G FAT (11 G SATURATED), 3 G PROTEIN, 95 MG SODIUM, 19 G CARB, 1 G FIBER