Confetti Kebabs
By America's Test KitchenPublished on July 27, 2011
Yield
Serves 4
Ingredients
12 marshmallows 4 ounces (113 grams) bittersweet chocolate, semisweet, or milk chocolate, melted2 tablespoons finely chopped toasted nuts 1 tablespoon sprinkles or nonpareils2 tablespoons toasted flaked coconut
Instructions
- Skewer marshmallows: Using scissors, snip off pointed ends of 4 bamboo skewers (remove any splintered wood). Thread 3 marshmallows onto each skewer. Place skewers on baking sheet lined with parchment or waxed paper and freeze until firm, about 15 minutes.
- Coat with chocolate: Spoon melted chocolate onto each marshmallow. Use back of spoon to spread chocolate evenly around entire marshmallow.
- Garnish: Working over individual bowls of nuts, sprinkles, and coconut, sprinkle one side of each chocolate-coated marshmallow with garnishes. Set skewer back on baking sheet, plain chocolate side down, and repeat with remaining skewers. Freeze at least 30 minutes or up to 2 days.
Yield
Serves 4Ingredients
12 marshmallows
4 ounces (113 grams) bittersweet chocolate, semisweet, or milk chocolate, melted
2 tablespoons finely chopped toasted nuts
1 tablespoon sprinkles or nonpareils
2 tablespoons toasted flaked coconut
Ingredients
12 marshmallows
4 ounces (113 grams) bittersweet chocolate, semisweet, or milk chocolate, melted
2 tablespoons finely chopped toasted nuts
1 tablespoon sprinkles or nonpareils
2 tablespoons toasted flaked coconut
Ingredients
12 marshmallows
4 ounces (113 grams) bittersweet chocolate, semisweet, or milk chocolate, melted
2 tablespoons finely chopped toasted nuts
1 tablespoon sprinkles or nonpareils
2 tablespoons toasted flaked coconut
Why This Recipe Works
We use big marshmallows with all manner of garnishes to create our Confetti Kebabs. We coated each marshmallow with melted chocolate—milk, semisweet, or bittersweet—for flavor and to provide something for the toppings to adhere to. Finely chopped nuts, sprinkles, nonpareils, and toasted flaked coconut made flavorful and colorful garnishes.
Instructions
- Skewer marshmallows: Using scissors, snip off pointed ends of 4 bamboo skewers (remove any splintered wood). Thread 3 marshmallows onto each skewer. Place skewers on baking sheet lined with parchment or waxed paper and freeze until firm, about 15 minutes.
- Coat with chocolate: Spoon melted chocolate onto each marshmallow. Use back of spoon to spread chocolate evenly around entire marshmallow.
- Garnish: Working over individual bowls of nuts, sprinkles, and coconut, sprinkle one side of each chocolate-coated marshmallow with garnishes. Set skewer back on baking sheet, plain chocolate side down, and repeat with remaining skewers. Freeze at least 30 minutes or up to 2 days.
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