Today we’re making exquisite little chocolate bars with a nutty-marshmallow filling, à la homemade Caramellos. You choose the dosage, shape and size!
Chocolate shell / drizzle
About 7 bags dark chocolate chips
1-2 bags of white chocolate chips
2 lb tub creamy peanut butter
2 cans sweetened condensed milk
2 bags of mini marshmallows
2 cups corn syrup
2 cups canna butter (You choose dosage)
Our goal here is to paint the shell first, in order to create a beautiful marble effect. Begin with white chocolate chips in the chocolate melter (or double-boiler), then drizzle it into every silicone form you have around. The Epicure Perfect Petite molds make a nice large size -- or find any suitable molds at places like Hobby Lobby, etc.
Kick back and take a few dabs. In about 20 minutes or so the first layer should be hard enough to melt some of the dark chocolate and paint over the white, creating the shell. Allow to cool again for another 20 minutes.
In a large nonstick pot, over low to medium low heat on the stove, heat the filling ingredients together just long enough to melt the marshmallows and create a creamy caramel-like consistency. Don’t allow it to cool for long because it will start to set. You want it just cool enough to handle in a silicone piping bag. Warning: It will melt a Ziploc.
Next, pipe the filling. Fill all of the cavities, leaving just enough room for a top layer --which will become the bottom when flipped over. When cool, melt one more full layer of chocolate and pour over each mold. I used a dough scraper to flatten and trim.
Your precise dose depends on what you put in and the shapes/sizes you create. But you will have extra filling. You may reheat to make workable, and use for your next insanely-yummy canna-treat. Bon Appétit!
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