Chef notes
It’s hard to believe that a mash-up of these wholesome, kiddie snacks—Fluffernutters and Mallomars—could become such a decadent, grown-up treat. Dark chocolate, toasted marshmallows, peanut butter mousse and flaky sea salt, together, create something so much greater than the sum of its parts.
Ingredients
- 24 vanilla wafer cookies
- 12 marshmallows
- 1/2 cup confectioners’ sugar
- 1/2 cup creamy peanut butter
- 2 tablespoons unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 8 ounces bittersweet or semisweet chocolate, chopped
- Maldon sea salt for sprinkling
Preparation
Line a baking sheet with parchment and arrange the vanilla wafer cookies in rows, upside down. Using lightly moistened scissors, cut the marshmallows in half and place on the cookies, cut side down.
Using a heat gun, crème brûlée torch or oven broiler, lightly toast the marshmallows. If using the broiler, keep a close watch to avoid burning.
In a bowl, add the confectioners' sugar, peanut butter, butter and vanilla. Using a hand held electric mixer, beat on low speed until smooth. Transfer the mixture to a small re-sealable plastic bag and snip off a tiny bit of the end. Pipe a small spiral onto each marshmallow. Alternatively, roll the mixture into 24 balls and place them on top of the marshmallows.
4.Put the chocolate into a microwave safe bowl and microwave on high in 30 second bursts until 3/4 melted. Stir until completely melted and let cool, stirring constantly, to 90° on an instant read thermometer.
Working quickly, and using a fork, dip one piece at a time into the chocolate. Carefully turn to coat, letting the excess drip back into the bowl. Arrange the cookies on the parchment and sprinkle with salt while still warm.
6.Let the cookies sit in a cool place until the chocolate is firm, about 30 minutes, or refrigerate until set, about 10 minutes.
Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Spring 2016. Follow her on Instagram and Twitter.
