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American Classics

Spooky Chocolate "Salami"

Spooky Chocolate "Salami"

[Photograph: Alexandra Penfold]

This no-bake recipe is a Halloween riff on Chocolate Stained Glassed windows, a beloved Christmastime treat from my childhood. The recipe works with any type of mini-marshmallows, but to get the Halloween vibe, I used JET-Puffed brand Ghostmallows and chopped them up to the size of mini mallows.

You can line the waxed paper with shredded coconut or very finely chopped nuts if desired before adding the chocolate mixture, and sprinkle additional topping on top to coat.

About the author: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie, a Midtown Lunch contributor, and co-author of New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks. You can follow her on Twitter at @BlondieBrownie.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Spooky Chocolate "Salami"

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About This Recipe

Yield:Serves 10
Active time:20 minutes
Total time:2 hours and 20 minutes
Special equipment:wax paper or parchment paper
This recipe appears in: American Classics: Spooky "Chocolate Salami"

Ingredients

  • 4 tablespoons unsalted butter
  • 1 cup semi-sweet chocolate chips or 6 ounces best quality dark chocolate, finely chopped
  • 1/2 teaspoon vanilla extract
  • 5 ounces colored mini marshmallows

Procedures

  1. 1

    In a large bowl combine butter and chocolate. Microwave on high for approximately 45 seconds. Stir then repeat at 20 second intervals until the mixture is fully melted and smooth. Stir in vanilla until thoroughly combined.

  2. 2

    Let chocolate cool for a few minutes until it is cool to the touch, but hasn't hardened. Fold in the marshmallows and stir to completely coat the marshmallows in chocolate.

  3. 3

    Spoon the mixture in the shape of a log down the center of a sheet of wax paper about 24 inches in length. Roll up sides of waxed paper and twist the ends to seal. Refrigerate for at least two hours to set. Cut in 1/3 inch slices and serve. Keep leftovers in the refrigerator, covered.

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