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Yields: 15 STICKS
INGREDIENTS
For Sticks:
- 15 - 1 oz. extra-large marshmallows
- 3 cups graham crackers, chopped fine
- 1 cup peanut butter chips, melted, warm
- 1 cup caramel chips, melted, warm
- 1 cup dark chocolate chips, melted, warm
- 3 tbsp. butter, salted
INGREDIENTS
For Topping:
- 1/4 cup Butterfinger®, chopped into 1/4” pieces
- 3/4 cup Baby Ruth®, chopped into 1/4” pieces
- 3/4 cup Buncha Crunch® whole pieces
- 3/4 cup Crunch Pieces®
Method:
Place each type of chip in a separate bowl. Add 1 tbsp. of butter to each and melt over a double boiler until smooth and shiny. Chop the graham crackers finely, place in a deep bowl and set aside. Insert a pointed lollipop stick into the top of each marshmallow and place on a large baking sheet lined with bakers’ parchment. Make sure the stick is stuck securely into the marshmallow. Using a small butane blow-torch, lightly caramelize the marshmallow to a golden brown color and allow to cool. While the chocolate is still quite warm, dip and roll each marshmallow into the melted chocolate. When the chocolate stops dripping, roll into the Butterfinger®, Baby Ruth®, Buncha Crunch® or Crunch® pieces, completely covering the side of the chocolate. Then dip the bottom of the chocolate into the graham crackers, forming a foot or base for the marshmallow to stand. Take the remaining melted chocolate and drizzle on the marshmallows. Place on a sheet pan to set completely, then chill in the refrigerator for 20 minutes before serving.
