Ingredients
Scale
- 16 oz semi-sweet chocolate chips or chocolate bark
- ½ cup cooking oil
- 1 cup mini marshmallows
- 8 large marshmallows or an extra half cup mini marshmallows
- 1 cup chopped peanuts
Instructions
- Place chocolate chips and oil in small saucepan over medium heat.
- Heat while whisking continuously.
- If mixture becomes too thick, add more oil.
- Continue heating and stirring until all chips are melted; remove from heat.
- Now, stir in 1 cup mini marshmallows and peanuts.
- Next, line 8×8 baking pan with parchment paper and pour chocolate mixture into pan.
- Then, sprinkle mini marshmallows on top OR cut large marshmallows in half and layer on top of chocolate mixture.
- Next, broil mixture in oven for just a few minutes — just long enough to toast the top layer of marshmallows.
- Once the top layer is roasted, let cool for a few minutes and place in freezer.
- Freeze until firm.
- Cut or break into small squares for serving.