Chocolate-Pistachio Marshmallows

1. 1

   Line a baking sheet with waxed paper. Put pistachios in a shallow bowl.

2. 2

   Melt chocolate (see aAAMelting Chocolate: Be Gentle,aAA below). Holding at one end, dip 1 marshmallow at a time into the chocolate, turning to coat about 3/4 of the marshmallow. Use a knife to scrape excess chocolate off the bottom and back into the bowl. Hold marshmallow over the bowl of pistachios and sprinkle the nuts over the chocolate.

3. 3

   Put marshmallow (nut side down) on prepared baking sheet and repeat dipping, sprinkling, and placement with each remaining marshmallow. Chill marshmallows until chocolate is set, about 1 hour. Store between sheets of waxed paper in an airtight container in the refrigerator for up to 2 weeks.

4. 4

   Melting chocolate: Be gentle. Fill a saucepan with 2 to 3 in. of water. Put finely chopped chocolate in a heatproof bowl that will fit over pan (the bottom of the bowl should not touch the water); set bowl aside. Bring water to a boil, turn off heat, then set bowl over pan. Use a heatproof spatula or wooden spoon to stir the chocolate frequently and encourage even melting. Once the chocolate is melted, stir well and use immediately.

5. 5

   Note: Nutritional analysis is per marshmallow.

* Per serving · 4 servings · Values may vary.

No additional tips available.