Equipment Needed
- 9×9 inch or 8×8 inch square baking pan
- Parchment paper
- Medium-large saucepan
- Heatproof spatula
- Large mixing bowl
- Measuring cups and spoons
- Knife or bench scraper for cutting
Step-by-Step Instructions
My process always starts with the pan. I line my 9×9 inch pan with parchment paper, leaving an overhang on two sides—this is my golden ticket for easy removal later. Then, in my medium saucepan over the lowest possible heat, I combine the chocolate chips, butter, peanut butter, and honey. I stir this constantly and patiently with my spatula. I’ve learned that rushing this step with high heat is the fastest way to scorch the chocolate. I watch as the chips slowly lose their shape, melding with the melting butter into a single, glossy, velvety river of chocolate-peanut butter heaven. The smell is absolutely intoxicating.
Once the mixture is completely smooth and no lumps remain, I remove it from the heat. This is a critical moment. I immediately stir in the vanilla extract and that tiny pinch of salt. The salt might seem minor, but it makes all the difference, balancing the sweetness and making the chocolate flavor pop. I let this mixture cool for about 5 minutes. I tested adding the marshmallows right away when the base was piping hot, and they just melted into a sticky, gooey mess. Letting it cool slightly ensures we keep those lovely, distinct fluffy marshmallow bits.
Now, for the fun part. In my large mixing bowl, I’ve combined the mini marshmallows, toasted chopped nuts, and any extra crunch (like my favorite pretzel pieces). I pour the slightly cooled chocolate mixture over the top. Using my spatula, I gently fold everything together. I’m careful not to over-stir and deflate the marshmallows; I just want everything evenly coated in that glorious chocolate glue. The mixture is thick, chunky, and incredibly promising.(See the next page below to continue…)