Prep
1h
Cook
30m
Total
1h 30m
Ingredients
Method
Nutrition
Grease the parchment paper before adding the marshmallow layer. Homemade marshmallows are very sticky, so be sure to butter the parchment just above the ganache layer before pouring the marshmallow on top. Use a sharp, buttered knife to cut the bars. To get even, clean cut squares, rub softened butter on a sharp knife. With each cut you make, pull the knife back out towards you, rather than up, to avoid spreading the ganache on the marshmallow. Toast the marshmallow after the bars are cut. Use a kitchen torch to toast the tops of the marshmallow layer after the bars have been cut.
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Prep
1h
Cook
30m
Total
1h 30m
Ingredients
Method
Nutrition
Grease the parchment paper before adding the marshmallow layer. Homemade marshmallows are very sticky, so be sure to butter the parchment just above the ganache layer before pouring the marshmallow on top. Use a sharp, buttered knife to cut the bars. To get even, clean cut squares, rub softened butter on a sharp knife. With each cut you make, pull the knife back out towards you, rather than up, to avoid spreading the ganache on the marshmallow. Toast the marshmallow after the bars are cut. Use a kitchen torch to toast the tops of the marshmallow layer after the bars have been cut.
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