Ingredients
16 ounces white chocolate, chopped
1/2 cup creamy peanut butter
1 1/2 cups crisp rice cereal
1 1/2 cups miniature marshmallows
1 cup dry-roasted unsalted peanuts
1/2 cup chocolate chips
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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White chocolate callets — mousse, ganache, decorating
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
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White chocolate callets — mousse, ganache, decorating
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
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Combine the white chocolate and peanut butter in a large heavy saucepan over low heat. Cook, stirring constantly, for 5 to 6 minutes or until smooth. Remove from heat and stir in the rice cereal, marshmallows and peanuts. Drop by rounded spoonfuls onto a plastic wrap- or waxed paper-lined baking sheet. Chill for 10 minutes or until set. Place the chocolate chips in a small heavy plastic sealable bag. Submerge the sealed bag in hot water until the chocolate is melted. Cut a tiny hole in one corner of the bag and drizzle the chocolate over the candies. Chill fo 10 minutes. Store in an airtight container.