Cherry-Oh-Lets!
I sometimes have a hard time finding the cherry frosting, but it's worth hunting for!
I sometimes have a hard time finding the cherry frosting, but it's worth hunting for!
- Carbohydrate 8.71453125 g
- Cholesterol 0 mg
- Fat 0.0178125 g
- Fiber 0.00765625011408701 g
- Protein 0.1378125 g
- Saturated Fat 0.0047875 g
- Serving Size 1 1 Serving (9g)
- Sodium 6.15 mg
- Sugar 8.70687499988591 g
- Trans Fat 0.0012515625 g
- Calories 34 calories
Step-by-step
- Sprinkle nuts on the bottom of a 9x13 pan.
- Melt 2 symphony bars and spread over nuts.
- Chill until set.
- Mix marshmallows, cherry frosting, and powdered sugar and spread over chocolate.
- Melt remaining chocolate bars and spread over top of cherry filling.
- Chill until set and cut into squares.
Bright red cherry filling sits sandwiched between two brittle layers of melted chocolate and chopped nuts, yielding a dessert that contrasts snappy textures with sticky sweetness. Creating this multi-layered confection requires precise temperature control. When melting the chocolate bars, heat them in short intervals of 30 seconds in the microwave to prevent scorching the milk solids. Stir the mixture vigorously between heating cycles until completely smooth. Spreading the warm chocolate over chilled nuts requires a light touch with an offset spatula to avoid disturbing the bottom layer. Chill the pan for 15 minutes in a refrigerator operating at 38 degrees Fahrenheit to achieve a clean snap in the base layer. Incorporating powdered sugar into the cherry frosting and marshmallow mixture creates a dense binder that prevents the filling from weeping into the chocolate during slicing. Leftover squares retain their structural integrity best when stored in an airtight container lined with parchment paper. Keep the container refrigerated for up to five days, or freeze the portions for up to one month. Thaw frozen squares in the refrigerator for two hours before serving. Adjusting the batch size up or down requires maintaining the ratio of two chocolate bars per pan layer while scaling the marshmallow and frosting volume proportionally.
