9 ounces (1.25 cups) dark chocolate, chopped
2 cups miniature marshmallows
1/2 cup chopped, toasted walnuts

Prepare a cookie sheet by covering it with aluminum foil or parchment. Melt the chocolate in the microwave or over a double boiler. Stir until completely smooth.

Add in the walnuts and marshmallows, stirring until they are completely covered with chocolate. Drop by teaspoonfuls on the cookie sheet, and chill in the refrigerator until set.

[image: flickr]

Post from: Chocolate Bytes

Today is the last day of school for my kids, and it’s also a half day so I’ve just put a batch of chocolate chip cookies in the oven. I plan on having some homemade ice cream sandwiches ready for them when they get home.

You’ve probably come across this before and it couldn’t be easier: Make your favorite batch of chocolate chip cookies. I’m just making the good old Tollhouse cookies today but I’ve done it with oatmeal chocolate chip as well and they’re amazing.

Let the cookies cool completely, and get your ice cream out of the freezer long enough that it’s softened up just a bit. Using a scoop (not a big one – you want to be able to get your mouth around it!), put a scoop on the bottom of one cookie, and then squish another cookie on top of the ice cream. Voilà! Instant ice cream sandwich!

Play with it! Put the ice cream in a bowl first and let it soften up enough that you can mix in chopped nuts, a swirl of chocolate syrup, a dash of cinnamon (especially good if you’re using oatmeal cookies), etc. And don’t stick with just vanilla ice cream – chocolate is excellent of course, and I like java ice cream in mine.

Eat the sandwiches immediately or wrap in some wax paper and put in the freezer, but not for too long because the cookies will get soft.

Snickerdoodles, ginger snaps, and other cookies work really well too, but we’re all about the chocolate here!

[image: flickr]

Post from: Chocolate Bytes