Our Choco Mallows Are So Damn Close to The Real ThingSeptember 27, 2015
Choco Mallows are one of those intensely nostalgic snacks. Along with Curly/Flat Tops, Stick-o, and Choko Choko, they were one of our favorite chocolate treats, that made you the star of the playground if you had them in your baon during recess. Even today, a bright yellow box of the pillowy things are enough to turn a bad day around.
Today, we’ve recreated your favorites so that you can have some fresh, home-baked ones to impress your friends who’ve got the same childhood memories eating this stuff as you do. Both have the same, fluffy mallow tops, and their biscuit bases are quite the distinguishing factor. The O.G Choco Mallows have a cracker-like biscuit that are slightly mushy, and our version has interpreted it into a soft, cakey biscuit made with butter and graham crackers. To truly get close to the texture, cut the cookies in half for a thinner base that’s extremely similar to the original.
Choco Mallows Food Hack
Total Time: 5 hours (1 hour plus 4 hours for cooling)
Yield: 2 dozen cookies
- 6 tbsps butter, softened
- 6 tbsps dark brown sugar
- 2 eggs
- 1 cup all purpose flour
- 1/2 cup graham crumbs, finely crushed
- pinch of salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- Preheat oven to 350F.
- In a bowl, cream together the butter and sugar until light.
- Add the egg and stir until combined.
- Add the rest of the ingredients and mix until just incorporated.
- Take the dough and roll out on a floured surface to about 1/8 inch thick.
- Using a cookie cutter, cut 1 1/2 inch round circles and place them on a baking tray.
- Bake in the oven for about 7-10 minutes or until slightly golden.
- 1/2 cup water, divided
- 1 1/2 tbsps powdered gelatin
- 1 cup granulated sugar
- 1/4 cup light corn syrup
- pinch of salt
- In the bowl of a stand mixer with a whip attachment, add half of the water.
- Sprinkle the gelatin over the water. Set aside and allow the gelatin to soften.
- In a pot, add in the remaining water, the sugar, and the corn syrup. Stir until combined.
- Turn the heat to high and let the mixture cook until the sugar is completely dissolved.
- Continue boiling the mixture until it reaches 240F.
- Turn on the mixer to medium speed to break up the gelatin.
- Slowly pour the hot sugar syrup into the gelatin. Use the side of the mixer to guide you.
- Once all the syrup is added, turn the mixer to high speed and whip for 10-12 minutes or until the mixture is super fluffy and opaque. The marshmallow should be cool.
- Transfer the marshmallow into a piping bag fitted with a large round tip.
- Pipe a mound of marshmallow onto each of the prepared cookies.
- Leave these to set for about 4 hours or overnight at room temperature.
- 2 cups dark chocolate
- 3 tbsps vegetable oil
- Melt the chocolate and oil over a double boiler.
- Once melted, remove the bowl from the heat and allow to slightly cool before dipping.
- Take each marshmallow cookie and submerge in the chocolate using a fork.
- Lift the cookie out of the chocolate and carefully tap out the excess.
- Place each cookie on a wire rack to let the excess drip completely, then place each cookie on parchment paper.
- Place the cookies in the refrigerator for about 15 minutes or until set.
- Serve from the fridge, or allow to sit at room temperature for 15 minutes before serving.