star rating (42) rate this recipe »
Recipe photo
Hands-on time:
Total time:
Yield: About 3 dozen small squares

Recipe photo

Love Heavenly Hash? Then this one's for you. Rich, dark chocolate enrobes marshmallows and walnuts in this easy-to-make candy. And if you like this, check out a couple of other candies: Christmas Delight, and Dark Chocolate Buttercrunch.

Read our blog about this candy, with additional photos, at Flourish.


star rating (42) rate this recipe »
Hands-on time:
Total time:
Yield: About 3 dozen small squares
Published: 01/01/2010


  • 2 2/3 cups chopped dark chocolate or chocolate chips
  • 1/2 cup heavy or whipping cream
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla
  • 1 teaspoon espresso powder
  • 13 marshmallows, halved around the circumference; or 1 cup mini marshmallows
  • 1/2 cup chopped walnuts, toasted if desired

Tips from our bakers

  • For those who don't like nuts, use 18 marshmallows, halved, placing the halves right next to one another in an 8" x 8" pan. This will make a candy that's just about equal parts marshmallow and chocolate.
  • This candy is stable at cool room temperature, but it's not something we'd recommend shipping to someone in a warm climate; the chocolate will melt.
  • Dried cranberries are a non-traditional, but wonderful addition to this candy.


1) Line an 8" x 8" square or 9" round pan with parchment, and grease the parchment. If you don't have parchment, use waxed paper or plastic wrap.

2) Combine the chocolate, cream, espresso powder, corn syrup, and vanilla in a microwave-safe bowl.

3) Heat the mixture in the microwave (or in a saucepan set over low heat on the stove) till the cream is hot and the chocolate has softened.

4) Remove from the heat, and stir until the chocolate has melted and everything is smooth.

5) Spread about 3/4 cup of the melted chocolate in the bottom of the pan.

6) Space the marshmallow halves atop the chocolate. Note: feel free to substitute mini marshmallows for the marshmallow halves here. Distribute the walnuts evenly in the spaces between the marshmallows.

7) Spread the remaining chocolate atop the marshmallows and walnuts, spreading to the edge of the pan so that everything is covered.

8) Refrigerate for an hour or so, to set the chocolate. Remove from the refrigerator, and loosen the candy from the edges of the pan.

9) Bring to room temperature, and leave in the pan, covered with plastic, till you're ready to cut into squares.


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  • star rating 12/21/2014
  • Margaret from Welches, Oregon
  • I made this recipe yesterday with my granddaughter. It is indeed very quick and easy and the results are delicious. I think this may be grandpa's new favorite candy.
  • star rating 11/27/2014
  • Karen from Boston
  • This is a great recipe but I agree with a previous reviewer that the recipe in ounces is wrong.
  • star rating 10/28/2014
  • Jim from Derby, VT
  • Can you use marshmallow fluff instead of marshmallows? I would prefer to use the fluff like I use in a lot of my fudge recipes?

    Hi Jim- I don't think you would want to use the marshmallow fluff as it will most likely be too soft to cut into squares, and would subsequently melt into a puddle if you did manage to get it cut. If you have any other questions, please do give our Baker's Hotline a call at 855-371-2253. Happy Baking! Jocelyn@KAF

  • star rating 09/28/2014
  • Aida from Kuala Lumpur Malaysia
  • I love this! Thanks for sharing it. It's most sinful of all to my diet. Hahaha. Anyway, i wonder how to make sure it stays solid because the chocolate melted after half an hour served.
    You may end up having to re-chill your candy in the refrigerator if you find it melts at room temperature. Hopefully with fall and winter on the way, this won't be a problem! Barb@KAF
  • star rating 06/27/2014
  • Yvonne from Tx
  • I made this for the first time. Instead of putting it in an 8x8 pan, I layered it in foil cupcake liners in a muffin pan, Turned out great!
  • star rating 12/22/2013
  • nartist from beaverton, or
  • Tastes wonderful. But the 1 1/2 oz of marshmellows (large) was only about 7 marshmellows. So the chocolate to marshmellow and nut ratio is off. This was a very easy recipe and I will make it a holiday classic. Might even make caramel covered marshmellows and add those to the dish.
  • star rating 12/18/2013
  • from KAF Community
  • I've made this recipe twice with great results. The first time was according to the recipe with mini marshmallows and nuts. The second time, I used chopped toasted almonds, both vanilla and almond extract (1/4 tsp), dried cherries and pretzels broken into small pieces. This version was also very good! Once we get past the holiday rush, I plan to try a version incorporating peanut butter chips, probably as an add in. Any thoughts on whether they would work as the base?
    Congratulations! Your variations sound tasty and appealing. The PB chips will be great - and should work as the base as well. We're looking forward to you sharing those results - happy baking - Irene@KAF
  • star rating 12/17/2013
  • Patti from Pittsburgh
  • What is the purpose of the corn syrup in this recipe? can it be made without? are there any substitutions?
    The softer nature of the squares depends on the corn syrup. Lyle's Golden Syrup may be a good sub. Happy Baking! Irene@KAF
  • star rating 12/16/2013
  • Brenda from McLean, VA
  • I have added Choco-Mallow to required Christmas cookies and treats. I use homemade marshmallows, easy and fun to make from a King Arthur's recipe. Also, toasting the walnuts really enhances the flavor.
  • star rating 12/15/2013
  • Annie from University Place, WA
  • A little experiment made this recipe perfect for my family. We like dark chocolate - we don't love it. I made the recipe as is, with dark chocolate and after a few days, about 3/4 of the pan had not been eaten. So, I melted it all back down again (chocolate and cream combo, marshmallows and nuts) and added to it a complete new batch but this time using only milk chocolate chips. When all the old was melted with all the new, including another 1/2 cup of cream, etc., I poured the whole batch over a new round of marshmallows and nuts. It is fabulous!!! Tastes exactly like the yummiest fudge but without any heavy duty stirring! Yay!!!
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