45 minutes
Perfectly balanced sweet and salty treat with crunchy walnuts and chewy marshmallows all covered in a smooth chocolate-butterscotch coating.
Walnut Halves, toasted
cups
Bittersweet Chocolate Chips
cups
Butterscotch Chips
cups
tablespoons
teaspoons
Mini Marshmallows
cups
to taste
1. Toast Walnuts
Preheat your oven to 350°F (175°C). Spread 2 cups of walnut halves evenly on a baking sheet and toast them in the oven for 8-10 minutes, watching to prevent burning.
2. Prepare Baking Sheet
Line another baking sheet with parchment paper to prevent sticking.
3. Melt Chocolate Mixture
In a microwave-safe bowl, combine 2 cups of bittersweet chocolate chips, 1 cup of butterscotch chips, and 2 tablespoons of unsalted butter. Melt in the microwave in 20-second intervals, stirring in between until smooth.
4. Add Vanilla Extract
Stir in 1 teaspoon of pure vanilla extract into the melted chocolate mixture and let it stand for 2 minutes, then whisk until smooth.
5. Combine Ingredients
Gently fold in the toasted walnuts and 2 cups of mini marshmallows into the chocolate mixture, ensuring even coating.
6. Form Clusters
Scoop small mounds onto the prepared baking sheet, sprinkle with Maldon sea salt flakes, and refrigerate for about 30 minutes until firm.
Comments (0)