Candy Bar Dessert
Years ago I received a recipe chain letter and this was the only recipe I got back!
Years ago I received a recipe chain letter and this was the only recipe I got back!
- Carbohydrate 4.44833373666667 g
- Cholesterol 27.3072086666667 mg
- Fat 7.38119832861111 g
- Fiber 0.00463888895801372 g
- Protein 0.546204408333333 g
- Saturated Fat 4.59194314786111 g
- Serving Size 1 1 Serving (27g)
- Sodium 11.9739305277778 mg
- Sugar 4.44369484770865 g
- Trans Fat 0.380690031111113 g
- Calories 85 calories
Step-by-step
- Melt marshmallows in milk.
- Cool.
- Add vanilla and whipped cream.
- Fold crushed candy bars into marshmallow mixture.
- Crush vanilla wafers and line a 9x13" pan with the crumbs.
- Pour marshmallow mixture into pan over vanilla wafers.
- Refrigerate overnight.
- Garnish with crushed wafers and candy.
How long must a dessert sit before the starches fully hydrate and the structure sets? Reaching the correct texture requires patience because this confection relies entirely on physical resting rather than thermal baking to achieve stability. Without proper chilling, the layers remain loose and difficult to portion cleanly. Direct thermal application during the melting stage must be strictly controlled to prevent scorching the milk proteins.
The Melting Phase
Gentle heat is mandatory when dissolving large marshmallows into milk. Keep the burner on low and stir constantly with a silicone spatula to distribute heat evenly across the bottom of the pan. Overheating causes the sugar to crystallize into a grainy paste instead of a smooth base. Allow this mixture to cool completely to room temperature before incorporating the dairy components. Introducing whipped cream to a warm base melts the air pockets, resulting in a dense, heavy layer rather than a light mousse. Folding the whipped cream gently preserves the volume generated during whipping.The Overnight Rest
Placing the assembled pan into the refrigerator for at least eight hours allows the crushed vanilla wafers to absorb moisture from the marshmallow mixture. This hydration step softens the cookies just enough to create a cohesive slice while maintaining a distinct base layer. Clark bars or Butterfingers contribute a distinct peanut butter crunch that contrasts against the pillowy filling. Letting the dessert rest overnight ensures the peanut brittle bits soften slightly without dissolving entirely into the cream.
