Ingredients:
2 c. dark chocolate
2 c. milk chocolate
1 c. roasted almonds
8 oz. mini marshmallows
Directions:
1. Prepare an 8" x 8" baking pan by lining it with parchment paper.
2. Using a double boiler method, melt dark and milk chocolate together in a large heat-proof bowl.
3. Remove from heat and let cool (about 10 min). Stir in marshmallows and almonds.
4. Pour mixture into prepared pan. If you want a more flat surface on top, cover with parchment paper and smooth out the top so that it is even.
5. Refrigerate for at least 2-3 hours. Cut into 1" cubes and serve.
This version used E.Guittard chocolate wafers: 61% cacao semi-sweet and 72% cacao bittersweet.
Mmmm, tasty...
