White chocolate, dark chocolate, cookie crumbs, and marshmallows make a black and white layered zebra candy. What's not to love? No-bake zebra candy cups are easy to make and great for gifts. Be sure to read the tips before you begin.
Prep Time: 45 minutes
Total Time: 45 minutes
Yield: 48 candy cups
Ingredients:
- 2 Tablespoons butter
- 12 ounces white chocolate chips, divided use
- 1/4 cup finely crushed chocolate cookie wafers
- 1-1/2 cups (about) mini-marshmallows
- .
- 1 Tablespoon butter
- 1/2 ounce paraffin wax (1/8 of a bar)
- 2-1/2 cups semi-sweet chocolate chips
Preparation:
Line mini-muffin tins with muffin or candy papers.
In a double-boiler, melt butter and white chocolate chips, stirring to avoid scorching, until combined. Remove from heat. (This may also be done in the microwave, melting at 30-second intervals and whisking each time.)
Spoon about 1/2 teaspoon of melted white chocolate into each mini-muffin cup. Sprinkle with half of the chocolate wafer crumbs. Press 2 miniature marshmallows into each cup.
Clean double-boiler and dry thoroughly. (One drop of water will make the chocolate seize.) Place butter and paraffin wax in double-boiler and melt. Add chocolate chips 1 cup at a time to melt, stirring until all are melted and smooth. Remove top from double-boiler and place on a trivet or heat-proof pad. Mix in remaining half of cookie crumbs. Spoon melted chocolate mixture into cups to cover marshmallows. (See tip below.) When trays are full, tap gently on the counter and swirl to force chocolate down and around the marshmallows.
Refrigerate zebra candy cups at least 4 hours before serving. Keep leftovers refrigerated.
Yield: 48 candy cups
Tip: You can speed up the process of filling the cups with chocolate (and also make less of a mess) by using a pastry bag for the melted chocolate. If you do not have a pastry bag, simply pour the melted chocolate into a heavy freezer zip-top bag, squeeze out the air, and seal. Snip off one corner from the bottom of the bag and squeeze out the chocolate.
Zebra Marshmallow Cups Recipe © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
In a double-boiler, melt butter and white chocolate chips, stirring to avoid scorching, until combined. Remove from heat. (This may also be done in the microwave, melting at 30-second intervals and whisking each time.)
Spoon about 1/2 teaspoon of melted white chocolate into each mini-muffin cup. Sprinkle with half of the chocolate wafer crumbs. Press 2 miniature marshmallows into each cup.
Clean double-boiler and dry thoroughly. (One drop of water will make the chocolate seize.) Place butter and paraffin wax in double-boiler and melt. Add chocolate chips 1 cup at a time to melt, stirring until all are melted and smooth. Remove top from double-boiler and place on a trivet or heat-proof pad. Mix in remaining half of cookie crumbs. Spoon melted chocolate mixture into cups to cover marshmallows. (See tip below.) When trays are full, tap gently on the counter and swirl to force chocolate down and around the marshmallows.
Refrigerate zebra candy cups at least 4 hours before serving. Keep leftovers refrigerated.
Yield: 48 candy cups
Tip: You can speed up the process of filling the cups with chocolate (and also make less of a mess) by using a pastry bag for the melted chocolate. If you do not have a pastry bag, simply pour the melted chocolate into a heavy freezer zip-top bag, squeeze out the air, and seal. Snip off one corner from the bottom of the bag and squeeze out the chocolate.
Zebra Marshmallow Cups Recipe © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
