A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.


in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Choco-Mallow Recipe Choco-Mallow Recipe

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.

Connect with us

At a glance

About 3 dozen small squares
Nutrition information


Choose your measure:

  • 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


  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, until you're ready to cut into squares.

Nutrition Information

  • Serving Size 21g
  • Servings Per Batch 36
Amount Per Serving:
  • Calories 100
  • Calories from Fat 60
  • Total Fat 6g
  • Saturated Fat 3g
  • Trans Fat 0g
  • Cholesterol 5mg
  • Sodium 5mg
  • Total Carbohydrate 11g
  • Dietary Fiber 1g
  • Sugars 8g
  • Protein 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.