WHAT CANDY BAR HAS MARSHMALLOW IN IT RECIPES

Steps:

• In a saucepan, combine butter and sweetened condensed milk. Bring to a boil, then remove from heat. Stir in chocolate chips and butterscotch chips until melted. Stir in nuts, marshmallows and vanilla. Drop by spoonfuls onto waxed paper.

Steps:

• Prep the square baking pan with unbleached parchment paper making sure the parchment paper is tucked/folded into all of the corners.
• Add the chocolate chips and butter/ghee/cacao butter to a medium size saucepan. Heat over medium-low, stir until completely melted. Remove from heat. Pour into square baking pan {lined with parchment paper}. Place in freezer until set, about 15 minutes.
• Add cacao powder, honey, butter/ghee and vanilla extract to a medium size saucepan. Heat oven medium-low, stirring constantly until everything has melted and incorporated, about 2-3 minutes. Remove from heat. Pour into square baking pan {lined with parchment paper}. Place in freezer until set, about 1-2 hours.
• Melt butter or ghee in a medium size saucepan over medium-low heat.
• Prep date pieces – break them in half and remove the pit. Add to the saucepan and cook for 2 minutes, stirring occasionally. Heating the dates is important, the heat softens them and the butter/ghee brings out their natural caramel flavor.
• Pour cooked dates into food processor fitted with the “S” steel blade. Pulse until dates turn into a paste, about 30 seconds.
• Pour date mixture onto frozen chocolate later. Grease fingers with coconut oil {water can be used on fingers too if you do not have coconut oil} and spread the date mixture all over the chocolate later - making sure to cover the whole surface.
• Place chocolate-caramel into the freezer to set for at least 1 hour.
• Fit your standing mixer with the whisk attachment.
• In a medium-large saucepan, heat the honey and water over medium-high heat, stirring occasionally until it starts to bubble and get foamy on the top, about 10 minutes.
• Add two egg whites to the mixing bowl of the standing mixer. Beat on medium-high speed until firm peaks form, about 1 minute.
• With the mixer still on medium-high, add the sea salt and cornstarch and continue to mix for about 1 minute.
• Still beating on medium-high speed, SLOWLY and carefully drizzle the hot honey in a thin continuous stream until all the honey has been added, about 3-4 minutes {it should take this long to add the honey, that gives you an idea of how slow you need to add it}. ***Remember the honey is extremely hot, so use caution.***
• Continue beating the mixture for about 10 minutes, then add the vanilla extract. Continue beating for about another 5 minutes or until the mixture has tripled in volume.
• Using a spoon or spatula, scoop the mixture out into the baking pan on top of the "caramel" layer. Smooth it out and cover the whole surface.
• Allow to cool at room temperature for about 3 hours then place in the freezer to freeze for at least 7 hours, best overnight.
• Once set in the freezer, remove the baking dish from the freezer and use the parchment paper edges to lift the large candy out of the pan and place on a flat surface or cutting board.
• Using a well-greased sharp chef's knife {I used coconut oil to grease my knife, but you can also do this without greasing, you might have to wash the knife between slices though}, cut the candy into 2-inch wide strips, then into 2 or 3-inch long pieces.
• Store IN the freezer. These will not set up properly at room temperature, they need to be stored in the freezer.