Marshmallows, strawberries, nuts and cranberries all covered in deliciously sweet white chocolate.
Servings : 40
Prep Time 15 minutesmins
Cook Time 6 hourshrs
Total Time 6 hourshrs15 minutesmins
Ingredients
1bag(10-ounces) mini marshmallows
1-1/2cupshalved walnuts
1bag(5-ounces) dried cranberries
1bag(1-ounce) dried strawberries
3bags(36-ounces) white chocolate chips (I used Ghirardelli)
2tablespoonsvegetable shortening(you can also use about 4 tablespoons vegetable oil)
Instructions
In a mixing bowl combine marshmallows, walnuts, cranberries and strawberries; scoop out 2 cups and set those aside.
Line a 13x9 baking pan with wax paper, leaving a two inch overhang on opposite sides; set aside.
Set up a double boiler by filling a saucepan with about 2-inches of water. Bring to a simmer.
Place a large mixing bowl on top of saucepan (one that will not touch the water on the bottom) and add white chocolate chips and vegetable oil to the top bowl.
Stirring frequently, cook chocolate chips until melted and smooth.
Remove from heat and stir in the marshmallow mixture. (NOT the 2 cups reserved)
Transfer chocolate mixture to previously prepared baking pan and smooth and mold with a buttered spatula.
Sprinkle the remaining 2 cups of the marshmallow mixture over the top, gently pressing down with your palms.
Place the pan in the refrigerator for 4 to 6 hours or until completely set. Overnight is best.
Using the wax paper overhang, lift out of pan and place on a cutting board.
Using a sharp knife, cut into bars, cleaning the knife blade in between cuts.
Serve.
Notes
Store in an airtight container between layers of waxed paper. Can be made 1 week ahead. Keep in a cool and dry place.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.