Dark Chocolate Salted Caramel Dipped Marshmallows
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Dark Chocolate Salted Caramel Dipped Marshmallows
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- marshmallows large, 16 oz bag
- salted caramel sauce two batches, six-minute recipe
- 8 ounces dark chocolate melted
- 2 teaspoons coconut oil or canola oil
- 1/4 cup graham cracker crumbs crushed
Instructions
- Line a large baking sheet with parchment paper or a silicon baking mat. Line the prepared baking sheet with the marshmallows. Place pan in the freezer for 15 minutes.
- While the marshmallows set, make your caramel sauce.
- Once the marshmallows are ready, dip the bottom end of each marshmallow into the caramel, then place it back onto the prepared pan. Repeat with all marshmallows. Place the pan back into the freezer and let the caramel set; about 15 minutes.
- While the caramel sets, melt your chocolate. To do this, place the chopped chocolate in a small microwaveable bowl, add in the oil, and heat on low for 30 second increments, stirring in between each, until chocolate is completely melted and can be whisked smooth. Set aside.
- When the caramel is set, remove the pan from the freezer and dip each marshmallow into the melted chocolate; repeat with all marshmallows. Drizzle remaining chocolate over the tops of the marshmallows, then sprinkle with the crushed graham cracker crumbs.
- Allow chocolate to set before eating/serving.
Notes
- *When dipping the marshmallows in the caramel, don't let too much caramel drip off before transferring it to the baking sheet. The caramel will make a little pool around the bottom of the marshmallow when cooled, making it easy to peel off the silicon sheet. *If you don't like dark chocolate, you can use milk chocolate or semi-sweet chocolate, but the marshmallows may be cloying sweet with a sweeter chocolate. *This is a recipe for sweet teeth :) The salt and dark chocolate help balance out the sweetness, but even with those ingredients the end result is a very sweet treat.
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