I had to do a little detective work to nail down the name of this recipe , written in my handwriting, that has been in my possession for about 40 years. The recipe card is in good shape and easy to read. It was missing one thing: the title.
I haven’t made it in about 30 years. I thought it was called Heavenly Hash. So, I embarked on a google search to satisfy my mind. I discovered all sorts of variations of Heavenly Hash, but not one recipe that called for the exact ingredients that I have listed below. While I’m confident this recipe is called Heavenly Hash, I’m happy that it’s unique.
This candy recipe is easy and will make nice Christmas gifts. I do recommend storing it in the refrigerator because the chocolate gets soft at room temperature. The taste is still good at room temperature. It just means you’ll need to lick soft chocolate off your hands.
No shame in that. No shame at all.
Y’all come see us!
yield: one 13×9 pan
Chocolate, peanut butter and marshmallows combine to form a heavenly, easy to make treat.
1 (10 ounce) package miniature marshmallows
1 (12 ounce ) package semi-sweet chocolate chips
1 cup smooth peanut butter
1 cup butter
Butter 13×9 dish. Spread marshmallows in an even layer in buttered dish.
Place remaining ingredients in a medium saucepan over low heat. Stir until melted.
Swirl mixture through marshmallows making certain that all marshmallows are coated with chocolate mixture.
Chill overnight before cutting. Store in refrigerator.
You might also enjoy:
- 1 10 ounce package miniature marshmallows
- 1 12 ounce package semi-sweet chocolate chips
- 1 cup smooth peanut butter
- 1 cup butter
- Butter 13x9 dish. Spread marshmallows in an even layer in buttered dish.
- Place remaining ingredients in a medium saucepan over low heat. Stir until melted.
- Swirl mixture through marshmallows making certain that all marshmallows are coated with chocolate mixture.
- Chill overnight before cutting. Store in refrigerator.