1 cup cup cocoa powder
1/2 cup butter
2 egg yolks
2 teaspoons simple syrup
1/4 teaspoon white sugar
1/3 cup water
1 pound rolled and diced chocolate candy coated cherries, pitted and sliced
1 cup mini marshmallows
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, combine cocoa, butter, egg yolks, maple syrup and sugar. Stir well and fold in water. Press mixture evenly into the bottom and 1 inch up the sides of a 9 inch springform pan. Heat oven to 375 F.
Bake in preheated oven for 25 minutes, or until golden brown. Cool completely on wire rack in pan and refrigerator. Optional cooling: Place candy coated cherries on cookie sheet prior to baking. Cool completely, cut into blocks and store in an airtight container in refrigerator.
In a small bowl beat marshmallows onto cherries. At this point it may be in your best interest to freeze cherries. When they are cool, peel back skin and cut in chunks. Freeze them.
The bread and butter were good but the meat was dry and unappetizing.
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