This is a new take on mallo bars. If you like the combination of mint and chocolate along with the texture of marshmallows these bars are for you! They taste like an Andes mint! They are also light and fluffy so you and friends and family can eat a couple. Mint and chocolate is my second favorite chocolate combination, my all time favorite being peanut butter and chocolate. After making this recipe over and over, I finally accomplished the perfect texture for the marshmallow along with the right balance between chocolate and mint. The key for the texture was the right amount of corn syrup and then the proper amount of peppermint extract and food coloring. The first couple batches turned out a little bit gummy due to too much liquid but through trial and error and using a scale, these bars are damn near perfect.
Suggestions before proceeding with the recipe
The recipe works best in a 9×13 glass baking dish.
Don’t overwork the marshmallows during the whipping phase, the texture will become gummy.
If your not a fan of decorating or want to cut some time, these bars are still absolutely delicious without the white chocolate mint drizzle on the top.
- 1 9oz box (160 grams) of chocolate wafer cookies
- 1 stick of unsalted butter
- Mint Chocolate Chip Marshmallows
- 3 packets of unflavored gelatin
- 1 cup cold water
- 2 cups granulated sugar
- 1/4 cup corn syrup
- 2 large egg whites
- 1/4 teaspoon salt
- 2 teaspoons peppermint extract
- 1/4 teaspoon green food coloring
- 2 cups mini chocolate chips
- Chocolate Glaze
- 12 ounces bittersweet chocolate, finely chopped
- 1 cup heavy cream
- Mint Chocolate Drizzle (optional)
- 3 ounces white chocolate melted
- 1/8 teaspoon peppermint extract
- 2-3 drops of green food coloring
- Preheat the oven to 325°F and line a 9x13 pan with parchment paper so the parchment covers the sides of the dish.
- Breakup the cookies and place in a food processor. Blend the cookies until they are crumbs. Add the melted butter and pulse a couple times to make it the consistency of sand. Then place the crumb mixture into the parchment lined dish and with your hands push down on the mixture so it covers the bottom of the pan forming an even layer. Put the crust in the oven for about 15 minutes. Place crust on a cooling rack until completely cool.
- When the crust has cooled, pour 1/2 a cup of the cold water into a small bowl and sprinkle the packets of gelatin over the water. Set the gelatin aside and let it bloom. In a small saucepan over medium heat add the sugar,corn syrup, and the rest of the water. Stir the mixture so the sugar dissolves, bring the temperature up to 240°F. As the sugar is reaching the correct temperature, in a stand mixer whisk the egg whites on high with the salt until soft peaks form about 3 minutes. When you have small peaks and the sugar mixture reaches the desired temperature slowly pour the mixture into the egg whites whisking on low, once the mixture is incorporated into the egg whites, turn the mixer to medium and continue to whisk for a minute. Now, add the gelatin mixture with the peppermint extract. Whisk the mixture on medium-high for 5 minutes and the mixture will thicken and quadruple in size. While the mixer is still running close to 5 minutes, add the green food coloring and whisk until the food coloring is evenly distrusted through the marshmallow. Now, fold in the chocolate chips. Pour the marshmallow mixture over the crust forming an even layer. Let the marshmallow set for at least 3 hours.
- The chocolate glaze: finely chop the bittersweet chocolate and place the chocolate in a bowl. Pour the heavy cream into a small sauce pan and bring to a simmer. Now pour the warm cream over the chocolate and whisk until the mixture is smooth. Pour the glaze over the set marshmallow mixture and spread evenly with a spatula. Let the glaze set for 30 minutes before cutting or applying the mint chocolate drizzle.
- Finely chop the white chocolate and put in a small microwavable bowl. Microwave the chocolate for 30 seconds and then 15 second intervals stirring after each interval until melted. When the chocolate is smooth, quickly add the peppermint extract and the green food coloring and stir so the chocolate does not seize. Using a parchment pen or spoon, drizzle the chocolate over the set glaze.