Sunday, February 16, 2014

Nutty, Chocolately, Coconut Marshmallows

As you may know by now I'm a happy member of the Secret Recipe Club, and get to participate every month, showcasing a recipe from another blog.   At the bottom of the monthly post are pictures of the other featured recipes for that reveal date.

Now that I've explained all that, I happened to look at this recipe  BLT Salad with homemade dressing and from there I ended up at this post Grandma Loy's Kitchen.

I wanted to make something fun for the weekly gathering I attend with a bunch of ladies on Friday Nights, and found a link to Grandma Loy's Kitchen.   Somehow I managed to find this recipe and I thought it would be not only fun, but perfect to take with me.  So I did.

The basic recipe or how-to is just three ingredients, but you know me, I just could not leave it alone.  I had to try some other stuff.

So I did.

Now this is actually a kid friendly recipe, so if you have any kiddo's running around and want to have fun, have them help you make these.

I believe Easter is coming up?

All you need is either milk, half and half or cream, some toasted chopped pecans and large marshmallows.

How simple is that?

I had to complicate it just a tad though.  I looked at the marshmallows and thought 'Smores', and I love toasted coconut so, I made three versions.  And I wanted these to be bite size, so I cut each marshmallow in half.  Took a couple extra minutes, but it was the right thing to do.

Get your stuff ready, remember, Mise en place.

Place your pecans on a sheet pan and toast in the oven, if you're doing coconut as well, go ahead and toast that as well.  My oven's weird, and I think I ended up having to toast the pecans and coconut about 10 minutes or so.  Check frequently, umm, if you don't, you may end up with a cloud of nasty smoke in your kitchen and the smoke alarms going.
I wouldn't know about that though.  ;)


To start with, heat up some half and half until almost boiling.  While that is heating, cut the marshmallows, chop the pecans and get the rest of it ready.  I have some skewers which I set out as well.   I also chopped up some graham crackers and some chocolate covered Craisins. 

 Dip the marshmallow into the hot milk/half and half or cream. 
Then dip or roll it into the chopped pecans, pressing the nuts into the softened marshmallow until it sticks.   Not really that hard to do.   Continuing until you're all done or you've done as many as you want to do at this time.   I stuck mine in the freezer to firm up a little before taking them over to the gathering.
I cut this in half so you could see how great they looked inside, but I had to eat the evidence.

And since I had a little cream left over, and some marshmallows  and some toasted coconut and some pecans, I thought I would throw them all together and make a kinda candy.   They tasted good, but weren't all that appetizing looking.  But I ate them anyway. 
So there you have it, another triumph in the kitchen, just kidding.  I had fun with this and I'm thinking you could have fun with this as well.

Maybe tint the coconut green for St. Patty's Day, or multi colored pastel colors for Easter, or...

Just go grab you a package of marshmallows and dip them however you want.  I still have some chopped pecans left, and a few more marshmallows, see you later.



Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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