Chocolate Marshmallow Candy Recipe -
Chocolate Marshmallow Candy Recipe
  • READY IN 15 mins

Chocolate Marshmallow Candy

Recipe by  

"Very easy and delicious chewy chocolate candy. Stores in refrigerator for several days."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
  • PREP

    5 mins
  • COOK

    10 mins

    15 mins


  1. In a saucepan, combine butter and sweetened condensed milk. Bring to a boil, then remove from heat. Stir in chocolate chips and butterscotch chips until melted. Stir in nuts, marshmallows and vanilla. Drop by spoonfuls onto waxed paper.
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Reviews More Reviews

Most Helpful Positive Review
Dec 23, 2007

The only downside to this recipe is that it does not indicte whether the marshmallows are to be melted or not. The upside is the time factor involved (1/2 hour tops). I intentionally let the mixture cool just enough so that the marshmallows did not melt or only partially melted, and I substituted chopped dry roasted peanuts for the pecans. Very yummy...definitely a hit with this chocoholic.

Most Helpful Critical Review
Jul 12, 2004

i give this recipy three points...because even i only being thirteen, turning fourteen, know that you could save alot of calories by not using the condensed milk. instead, mix butter, valilla, and MARSHMALLOWS in the pan makeing a guey, paste, add choco and butter scotch, then mix untill all brown and guey....add nuts, and then put it on the wax paper. Note: you will not make as many. but there is another way around that.... have you ever heard of....corn syrup??? just add 1/4 cup to the pot when you are melting butter and marshmallows.


15 Ratings

Dec 14, 2005

very yummy, but the recipe makes many more candies than it says it does. one batch made more than 3 dozen pieces!

Sep 08, 2009

i used golden grahams instead of the pecans. tastes just like a smore!

Dec 15, 2005

A little too soft/squishy. Didn't hold it's shape well. Especially if you don't wait for the chocolate to cool enough, the marshmallows will melt to make them more soft.

Feb 02, 2011

I've been making something very similar to this since I was a kid (a looooooong time ago) but I use peanut butter instead of butterscotch and chow mein noodles instead of pecans. And no condensed milk !!!

Dec 23, 2009

I recently made these and froze them so they would last because they are irresistible! I used slivered almonds instead of chopped pecans, and peanut butter chips instead of butterscotch. They are incredibly easy to make and delicious right out of the freezer!

Jan 12, 2009

This is the best easy recipe. Perfect for me and my kids 3 and 6 years old. Does make more than 2 dozen.


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  • Calories
  • 269 kcal
  • 13%
  • Carbohydrates
  • 33 g
  • 11%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 14.7 g
  • 23%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 72 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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