Today we’ll be making a three-layer, chewy nougaty candy, including a healthy dose of liqueur, hash-infused butter, all drizzled in chocolate. What can we say? If you’re going to eat candy as an adult, you better make it damn good -- and bring enough to share!
 
Ingredients:
3 - 10oz bags of mini marshmallows 
2 - 12 oz bags white chocolate chips
4 - 12 oz bags dark chocolate chips
2 - .25oz envelopes Knox unflavored gelatin
1 small box strawberry gelatin  
1 tbsp vanilla extract 
1/4 cup raspberry liqueur 
1/4 cup Triple Sec
1/4 cup milk
1/4 cup espresso (yep, straight from the bag)
1 stick butter, split in three (infuse 1-2g activated hash into one of the thirds)

Directions
We’ll start with three separate bowls to make each layer. Empty each of the Knox gelatin envelopes into their own and strawberry gelatin into another. Add raspberry liqueur to the first Knox bowl, milk to the next, and Triple Sec to the strawberry bowl. This will dissolve the gelatin and help it incorporate into the layers. 
   Line a cookie sheet bar pan with parchment paper. Remember, pan dimensions will affect the thickness of layers. Melt one bag of dark chocolate chips over low-to-medium heat with 1 bag of the mini-marshmallows and add the raspberry liqueur gelatin, constantly stirring for 5-7 minutes. Then mix in infused butter and espresso until well-incorporated. While in a molten state, quickly pour and spread into a bar pan. It will start to set as soon as it cools.
   After the first layer has cooled--at least half an hour--start the middle (vanilla) layer. In similar fashion, melt together 1 bag white chocolate chips and 1 bag marshmallows, adding in milk gelatin and vanilla, with another third of the butter. Pour directly over the chocolate layer and allow to cool again. 
   Repeat for third layer with bag of white chocolate chips, bag of marshmallows, strawberry gelatin an remaining butter. Layer and allow to cool completely (you can use the freezer to speed things up). Quickly work to cut into sticks, then return to freezer until ready to dip. By stove, microwave, or a cheap chocolate melter like mine, melt using one bag of chocolate chips at a time, keeping adequate level in bowl and dipping with a fork then back to parchment paper. Pull small workable amounts from the freezer so they don’t get soft waiting to be dipped. Then drizzle with any remaining chocolate. 
   Dose will depend on your stash as well as accuracy of layering and cutting.