This has to be one of the easiest desserts I’ve ever made. And with the reaction it got from my seder crowd, I think I’ll have to make it for every holiday meal. Not only are they simple to make, especially if you have the ingredients on hand, they also don’t involve an oven, so you can make them on the actual holiday if you forgot to prepare something in advance.
I made these for the second seder, to glowing reviews. Give them a try, you won’t regret it. The best way to eat them (in my opinion) is straight out of the freezer. But they were delicious after sitting out and getting to room temperature, as well.
And while these are a good all-year-round dessert, they are perfect for Passover or for any gluten intolerant friends or family you may have. No weird substitutions or trying to be normal on Passover. Just a simple, yummy dessert that’s definitely a crowd pleaser. Make a double batch, because your friends will want extra and your host will want to freeze some for the next time she’s having company.
Marshmallow Nut Log, adapted from Claudia Bildiricci via The Jewish Hostess:
- 12 ounces chocolate chips, or one bag (make sure they’re pareve)
- 1 teaspoon flavorless oil
- 10 ounces mini marshmallows
- 1 cup pecans, toasted and chopped
1. Toast your pecans either in a dry skillet or in a 350 degree oven, for about 5 minutes, until you smell them. Careful, because peecans burn easily. Chop with a large knife and set aside.
2. Melt the chocolate chips in a large microwave safe bowl in 30 second increments, stirring between each one. Mine took 2 minutes total to melt. After the first 30 seconds, add the oil and incorporate well. This will allow the chocolate to smooth out more easily.
3. Let the chocolate cool for a few minutes.
4. Add the marshmallows and stir, until they are completely coated in the chocolate.
5. Here’s where my recipe differs from the original. You can also just mix the pecans in the chocolate mixture and roll them out like that. Or you can be fancy and try it this way (I did both): on a long sheet of wax paper, top half the marshmallow and chocolate mixture. Roll into a log shape, using the wax paper to help you squeeze.
6. Sprinkle half the pecans on a clean sheet of wax paper, making sure to spread them evenly.
7. Transfer the log to the pecan-covered wax paper and roll the log in it, coating the outside with pecans. Wrap in the parchment and place in freezer.
8. Repeat with rest of chocolate mixture and pecans.
9. After 1-2 hours, remove logs from freezer and slice log into 1/2 inch slices. Freeze between layers of wax paper and serve straight from the freezer or at room temperature.
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