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Nutty Chocolate Marshmallow Cups


2 cups milk chocolate chips
1 can (14 oz.) sweetened condensed milk
1 jar (7 oz.) marshmallow crème
40 large marshmallows
4 cups pecans (about l pound) coarsely chopped


In a microwave or heavy saucepan, heat chocolate chips, milk and marshmallow crème just until melted; stir until smooth (mixture will thicken). With tongs, immediately dip marshmallows, one at a time, in chocolate mixture. Shake off excess chocolate; quickly roll in pecans. Place on waxed paper lined baking sheets. (Reheat chocolate mixture if necessary for easier coating) Refrigerate until firm. Store in the refrigerator in an airtight container.

Yield: 40 candies.