Grilled Vegetable Tostadas

Grilled Vegetable Tostadas

This week the weather around here hasn’t exactly been the kind that gets you thinking about grilling out. But, hey, a warm day in January is colder than a cool day in April and we grill then, so why not now?

At least that was my thought yesterday when Pete asked me if I was interested in grilling. I inquired what he was thinking of, and his response of mushrooms got my wheels spinning. I know he was thinking of portabella mushrooms caps, marinated, grilled and made into a yummy sandwich, but my mind went in a slightly different direction—grilled vegetable tostadas. Spicy, smoky, and slightly charred, veggies of vibrant colors piled on crisp corn tortillas with some creamy guacamole as a crowning touch and maybe a bit of cheese—wouldn’t that be fabulous!?!

A quick stop at the store for crimini mushrooms (baby portabellas—they grill up just as meaty as the big ones) and a couple other items and we were set to get those veggies marinating. While all the marinade flavors were doing their thing, I made a quick batch of guacamole and Pete fired up the grill. Less than 15 minutes after the grilling started, we sat down to a delicious dinner.

You can vary the vegetables to your liking and skip the cheese if you want to keep it vegan—this packs plenty of flavor without it. Pomegranate molasses isn’t easy to find, but some Asian or Middle East food stores and larger super markets stock it. I ordered it from Amazon—a bottle lasts a long time and you’ll find yourself using it in all sorts of recipes (I’ve heard a few drops take a simple glass of champagne over the top!). But if you don’t have it, this will still be wonderful.

My only regret was that I didn’t make a larger batch; sadly, there were no leftovers. Enjoy!
Pomegranate Molasses

Grilled Vegetable Tostadas

1/3 cup grapeseed oil

2 tablespoons freshly squeezed lime juice

2 teaspoons pomegranate molasses

1 teaspoon ancho chili powder

½ teaspoon Korean chili flakes (can sub regular crushed red pepper flakes)

1 clove garlic, minced

½ teaspoon dried oregano

½ teaspoon salt

1 10 oz. package crimini mushrooms, stems trimmed and cut in half (keep smaller ones whole)

1 small green pepper, cut into chunks

1 small orange bell pepper, cut into chunks

1 red onion, cut into chunks

4-6 corn tortillas, brushed lightly with olive or grapeseed oil

1 mango, peeled, pitted and chopped

3 scallions, sliced diagonally

A handful of cilantro or Italian parsley, chopped

Guacamole (recipe follows)

Sriracha or other hot sauce

Shredded or crumbled cheese of choice, optional

Place prepared vegetables in a large zip-lock bag or large shallow container. Mix oil, lime juice, pomegranate molasses, chili powder, chili flakes, garlic, oregano and salt; pour over vegetables, toss and let marinade 20-30 minutes.

While veggies are marinating, prepare guacamole and prep your mango, scallions and cilantro/parsley.

Heat gas grill to 500 degrees F. or a charcoal grill to fairly hot (hopefully you know more than I do about charcoal grilling!). Spray a pan designed for a grill (has holes all over it, but small pieces can’t fall through) with cooking spray and place on hot grill. Dump the veggies onto the pan and spread them to a single layer. Cover grill and cook for about 5 minutes. Stir veggies and cook for another 5-7 minutes. During the last 3 or 4 minutes, place the corn tortillas on the upper rack of your grill (or away from the fire if you don’t have a shelf). Flip them after a couple minutes and continue cooking until crisp.

To serve, place a couple tortillas on a plate, slightly overlapping and top with a little cheese (if using). Spoon lots of grilled veggies over the cheese. Garnish with any or all: mango, scallions, cilantro, guacamole, hot sauce and more cheese.

Serves 2-3

Quick Guacamole

1 ripe avocado, pitted and removed from skin

1 clove garlic, minced

1 tablespoon freshly squeezed lime juice

Salt, to taste

Mash avocado with garlic in a small bowl. Sprinkle with lime juice and salt and mix. Taste and add more lime juice or salt, if necessary.

Great Grandma’s Raisin Bread

One of my earliest food memories is my great-grandma’s raisin bread. When I was a kid, any time we visited, raisin bread toast was on the menu with breakfast. All I need to do is think about those days and I swear I can smell the aroma coming from the toaster. My mom tells me Great Grandma’s raisin bread was even served at the gift-opening breakfast the morning after my parents’ wedding. And after we moved far away and Great Grandma had passed, my grandma continued making this delicious bread and would send loaves to us for Christmas.

At some point, my grandma wrote down the recipe for me and I think I may have made it once years ago, before I really had any experience making yeast breads. Recently, I started craving it and dug out that old recipe.

Being a frugal Belgian, Great Grandma’s original version contained margarine (referred to as oleo back then) instead of the more expensive butter. As with most bread recipes handed down from that era, it contained white flour, but I figured it could be just as good if I converted it to whole grain and, of course, change the margarine to butter. I also reduced the sugar a bit, although I doubt anyone would miss it.

The end result is that lovely flavor I remember, with just a bit more heartiness from the whole wheat and every bit as comforting as Grandma’s and Great Grandma’s loaves of so long ago. They’ve both been gone for many years now, but when I think of them, warm fuzzy thoughts and special memories come flooding back. I still miss them.
DoughGrandma's RecipeRaisin Bread Toast

Great Grandma's Raisin Bread

  • Servings: two loaves
  • Print
½ cup warm water (105-115 degrees F.)

2 ¼ teaspoons (1 packet) active dry yeast

½ cup 2% milk, scalded

¼ cup butter, room temperature

¼ cup organic sugar

1 ½ teaspoon sea salt

¼ teaspoon vanilla

2 cups whole wheat bread flour

1 ¾ cups unbleached all-purpose flour or bread flour

2 eggs, beaten

1 cup raisins, soaked in hot water for 10 minutes and then drained

Mix warm water and yeast in large bowl. Let sit 10 minutes until foamy.

Meanwhile, scald milk. Stir in butter, sugar, salt and vanilla. Set aside and let cool to lukewarm.

Add 1 ¼ cups of the whole wheat bread flour to the yeast mixture and mix until combined. Add milk mixture; mix well. Stir in eggs. Mix in drained raisins and remaining half cup whole wheat bread flour. Stir in enough of the unbleached bread or all-purpose flour to make a stiff dough.

Either knead in the bowl of a stand mixer using the dough hook, or on a lightly floured surface, for about 10 minutes. Oil a large bowl and place dough in it and turn dough over to coat top. Cover bowl with a tea towel or oiled plastic wrap and place in a warm, draft-free spot until doubled in size (about an hour).

Punch down dough. Divide dough in half and place into two greased bread pans. Cover with a tea towel or oiled plastic wrap and let rise another 45 minutes until doubled in size.

Preheat oven to 350 degrees F. Bake loaves for 30-40 minutes. Remove from pan and cool on wire rack. Makes two loaves.

Sweet Potato Tots

Tots and burger
These little nuggets of crunchy goodness came about in a what-to-serve-with-grilled-veggie-burgers quandary. I wanted a healthy vegetable side dish, but something that tasted as unhealthy as French fries. We made baked French fries over the weekend and they were amazing, but twice in one week seemed a little too often for something probably best eaten “in moderation,” especially since between the two of us, I think we at four whole potatoes worth!

While possibly a little more nutritious, baked sweet potato fries have always left me disappointed—they just don’t crisp like russets or Yukon golds do. And I refuse to deep-fry! The one time I made homemade tater tots they were pretty good, but I was afraid there’d be the same mush for texture if I tried “totting” sweet potatoes. Then I got to thinking about the crispy panko-coated eggplant in my Baked Eggplant Parmesan. Maybe panko-coated sweet potato tots!?!

So I gave it a shot. I undercooked the potatoes so they would be firm enough to shred, and included a small russet in the mix; just because. A pinch of cinnamon seemed like it might be a nice touch and I included a generous amount of sea salt to contrast with the sweetness of the taters.  The panko bread crumbs stayed put and with a spritz of olive oil cooking spray, the result was a lovely crisp exterior and a firm, not mushy, interior.

We loved them! They went perfectly with the burgers and now I’m excited to make them for company as a cute little appetizer. My mind is going crazy thinking of delicious dipping sauces to serve them with like spicy curried ketchup, kimchi aioli or a Cajun concoction with a kick. Your suggestions always welcome. I hope you like them as much as we do!
Tots from aboveTray o tots

Sweet Potato Tots

2 narrow red sweet potatoes, about halfway cooked and peeled

1 medium russet potato, about halfway cooked and peeled

½ cup finely grated parmesan cheese

½ teaspoon salt

A pinch of cinnamon

½ cup (or more if necessary) cup panko bread crumbs, seasoned with additional salt and some freshly ground black pepper

Olive oil cooking spray

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. You can cook the potatoes in the microwave or boil them, but only cook them about halfway so that they are still rather firm. Once they are peeled and cooled enough that they can be handled, shred them on the small side of a box grater.

Place shredded taters in a medium bowl and add parmesan, salt and cinnamon and stir with a fork to combine. Place panko that has been seasoned with salt & pepper into a flat dish. Form potatoes by the tablespoon into the shape of a tater tot. Roll in panko until coated on all sides. Place tots on prepared baking sheet (at this point you can freeze them, on pan until frozen, then placed in zip-lock plastic bag—can cook from frozen, just increase cooking time).

Lightly spray tots with olive oil cooking spray. Bake for about 12 minutes. Turn tots and spray again. Bake another 12 minutes or so. Turn the oven to broil, and broil until tots are golden and crisp, making sure not to burn them—it will probably only take a minutes or two. Serve immediately. Makes enough for 2-4 as a side dish.

Avocado Lime Cupcakes with Avocado Lime Buttercream

Cupcakes from overhead
The weather here in Minnesota is creating an epidemic of spring fever and we have not been spared. Dinner has been from the grill a couple times in the past few days and yesterday Pete hauled out some of our patio furniture and lit the fire table. We went hiking in a nearby park, and then experienced our first patio dining of the year at a local restaurant/bar. Today, more time spent outside and Pete even went kite-flying. As much as we love winter, this early spring is great and everyone seems to be in a fantastic mood!

The last couple years when St. Patrick’s Day approached, we’ve still been knee-deep in snow, so we feel especially giddy with shirt-sleeve weather to celebrate the holiday. While not a dessert you’ll probably find in a Dublin bakery, the light green hue of these cupcakes makes them perfect for that St. Patrick’s Day office potluck where all the food is supposed to be green, and yet no yucky artificial coloring is required.

The avocado lends a moistness and buttery aspect to the cupcakes and the lime offers an unexpected burst of citrus. With a lovely light green color, the frosting is wonderful with its subtle lime tartness and avocado creaminess. Pete and I each ate one and agreed they are delicious! The rest I’m packing up to take to work tomorrow—we can’t be trusted to keep our hands off them the additional day until it’s actually St. Paddy’s. Enjoy!
Lime ZestJuicing LimeCupcakeCupcakes

Avocado Lime Cupcakes with Avocado Lime Buttercream

 Adapted from Robin Asbell’s Big Vegan


1 cup white whole wheat flour or whole wheat pastry flour

¾ cup unbleached all-purpose flour

2 teaspoons lime zest, plus more for garnish

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

¼ cup mashed avocado

2 tablespoons grapeseed or canola oil

1 cup organic granulated sugar

1 cup almond milk

1 tablespoon freshly squeezed lime juice

½ teaspoon pure vanilla extract

½ cup mashed avocado

2 tablespoons freshly squeezed lime juice

½ cup non-hydrogenated shortening (Spectrum is the brand I use)

3 cups powdered sugar

To make the cupcakes: Preheat oven to 350 degrees F. Line 12 muffin cups with muffin papers or grease and flour the cups.

In a large bowl, combine the flours, lime zest, baking powder, baking soda and salt. In a medium bowl or blender, puree the avocado until very smooth then mix in the oil (this can be done with a whisk if you don’t feel like dirtying the blender). Stir in the granulated sugar, then the milk, lime juice and vanilla. Stir the liquids into the dry mixture, mashing if there are any lumps, just until combined, taking care not to over-mix. Divide batter among the prepared muffin cups and bake until a toothpick inserted in the center of a cake comes out clean, about 18-20 minutes. Let the cupcakes cool in the pan on a rack. Remove from pans once cooled.

To make the frosting: In the bowl of a stand mixer (or use a hand mixer), mix the avocado and lime juice until smooth. Add the shortening and powdered sugar and mix until combined. Increase mixer speed to high and beat for a couple minutes until smooth and fluffy, scrapping down the sides when necessary.

Pipe or spread frosting onto cooled cupcakes and sprinkle with additional lime zest. Store, covered, in the refrigerator and let them come to room temperature before serving. Makes 12 cupcakes.

Korean Eggplant Tacos with Kimchi Mayo

Korean Tacos

Sometimes I feel guilty about my cookbook collection. Not that I have so many (really, can one EVER have too many cookbooks?!?), but that I ignore some and go years without opening them. Such as been the case with Vedge, from the owners/chefs of the vegan Philadelphia restaurant of the same name. I’ve had the book for well over a year, and today is the first time I’ve made a recipe from it. Resulting from a purposeful pledge to make something from those cookbooks I’ve neglected, what better way to start than with one I’ve yet to use.

One of my favorite TV food shows is “Chopped,” on the Food Network. Four chefs compete through three rounds of appetizer, entrée, and dessert using the “mystery basket” ingredients. A chef is eliminated each round and the one remaining after dessert wins $10,000. Typically not vegetarian cooking, this show often features animal foods such as beef tongue, rocky mountain oysters (bull testicles), or a whole fish. Occasionally something like tofu or tempeh is in the basket, but not often.

About a year and a half ago, while watching the chef intros at the beginning of a “Chopped” episode, I thought I heard them mention this chef by the name of Rich Landau was chef/owner of a vegan restaurant. Wow, how was he going to compete? If I remember right, the appetizer and entrée rounds mystery baskets didn’t include any animal products, so he was safe, and his dishes really impressed the judges, advancing him to the dessert round, which contained honey (technically, not vegan). Chef Landau reluctantly incorporated the honey into his dessert and ended up winning the ten grand. Impressed, I Googled him and his Philly restaurant and found he had a cookbook coming out. Shortly after, when my mom asked what I wanted for my birthday, I immediately told her Vedge: 100 Plates Large and Small that Redefine Vegetable Cooking.

Not sure why I waited so long to actually make one of the recipes, but judging from how good this first one was, it will definitely not be over a year before I make another one!

The recipe calls for Japanese eggplants and mentions an Italian eggplant can be substituted in a pinch. Surprisingly I could not find Japanese eggplant, so the Italian variety is what I used, and they were still fantastic. This truly is one of those dishes that gives you a crave-generating food memory long after it’s gone.

A couple side-notes: The recipe calls for gochujang, a savory and pungent fermented Korean condiment. It can be found in Asian grocery stores, some well-stocked conventional supermarkets, some natural food stores, and also online (I first wrote about it here). Kimchi is also an essential part of this recipe and many brands contain fish sauce, which, of course, isn’t vegetarian. I have found vegetarian kimchi at Trader Joe’s, but lately they haven’t had it. I did find a veg version at a local grocery store, so just keep looking, you’ll find it eventually, if it’s important for you to have a fish-sauce free variety. Also, because I’m not a big cilantro lover, I used Italian parsley, and it’s a good substitute if you’re cilantro-averse.

Eggplant is one of those “meaty” vegetables that satisfies even carnivores in heartiness, and with the gochujang heat and spicy kimchi funk, non-vegetarians won’t even notice they’re eating vegan. Enjoy!
Gochujang GlazeRoasted Glazed EggplantTacos open

Korean Eggplant Tacos with Kimchi Mayo

From Vedge: 100 Plates Large and Small that Redefine Vegetable Cooking by Rich Landau & Kate Jacoby

1 tablespoon gochujang

2 teaspoons tamari (wheat-free soy sauce—much better than regular soy sauce)

2 teaspoons rice wine vinegar

1 teaspoon sugar

2 Japanese eggplants, peeled and julienned (substitute 1 Italian eggplant, peeled, seeded and julienned, if necessary)

2 tablespoons toasted sesame oil

½ cup vegan kimchi, drained, chopped fine

1 cup vegan mayo (Earth Balance Mindful Mayo is so good!)

Four to six 6-inch whole wheat flour tortillas

½ cup fresh cilantro leaves (or Italian parsley)

½ cup chopped scallions

Preheat oven to 400 degrees F.

Make glaze by whisking together the gochujang, tamari, vinegar, and sugar in a large bowl.

In another large bowl, toss the eggplant in the sesame oil.

Heat a large skillet over high heat. It is important to get a nice sear on the eggplant, so arrange the strips in a single layer across the bottom of the pan and let them get crisp, turning after a couple minutes, cooking for a total of about 5 minutes. You may need to do this in two or more batches, depending on the size of your pan. Transfer the cooked eggplant to the bowl of glaze and repeat until all eggplant is seared.

Toss the crispy eggplant in the glaze, then transfer to a sheet pan. Roast until the glaze bakes onto the eggplant, being careful it doesn’t burn, 5-7 minutes.

Meanwhile, fold the kimchi into the vegan mayo in a small bowl.

Warm the tortillas in the oven, directly on the rack for about 2 minutes.

Assemble the tacos by spreading about 1 tablespoon of the kimchi mayo down the center of each tortilla. Top with a large spoonful of the roasted eggplant, dress with the cilantro and scallions. Serves 2-4.

Baked Sweet Potato and Tempeh Empanadas with Avocado Chimichurri

Empanadas and Chimichurri
Before today, I had never had an empanada. I knew they were a savory pastry stuffed with seasoned meat and I’m sure vegetarian versions can be had, but with lots of lard or butter typically in the crust, it wasn’t anything I was in a hurry to try.

My mom recently renewed her subscription to Food & Wine Magazine and with it, she received a complimentary gift subscription, and guess who the lucky recipient was? Yes, me! I was paging through the first issue to arrive and the word “tempeh” jumped out at me from a recipe. Baked Sweet Potato and Tempeh Empanadas. Very intriguing!

Side note: Like tofu, tempeh is a soy product, but it uses the whole soy bean and has a firm texture with an earthy flavor making it more palatable to some than tofu. Tempeh is also high in protein, fiber and vitamins and when crumbled is a tasty vegetarian substitute for ground beef in many recipes. It’s easy to find in well-stocked grocery stores, Trader Joe’s and natural food stores.

In addition to having a vegetarian filling, this empanada recipe also appealed to my health-conscious side—there was no large quantity of lard or butter in the dough. Surprisingly, the only fat was two tablespoons of coconut oil. Time to lose my empanada virginity!

The dough came together smoothly and was really nice to work with. The filling smelled amazing, and with the Avocado Chimichurri (how can anything with avocado not be wonderful?), a memorable and hearty meal was had and in a household of two, there were plenty of leftovers. And healthy to boot! Enjoy!
Baked empanadasChimichurri

Baked Sweet Potato and Tempeh Empanadas with Avocado Chimichurri

Slightly adapted from the March 2015 issue of Food & Wine Magazine

Empanada Dough:
1 lb. sweet potatoes, baked, cooled and peeled

½ cup whole wheat flour

½ cup white whole wheat flour

½ cup unbleached all-purpose flour

½ cup fine cornmeal

¼ teaspoon kosher or sea salt

2 tablespoons coconut oil, at room temperature

2 tablespoons extra virgin olive oil

1 small onion, finely chopped

1 8-ounce package tempeh, crumbled

3 cloves garlic, minced

1 tablespoon cumin seeds

1 cup tomato sauce

2 tablespoons water

1 tablespoon adobo sauce from a can of chipotles in adobo

1 teaspoon dried oregano

Kosher or sea salt

Avocado Chimichurri, for serving (recipe follows)

To make the dough, mashed sweet potato. In a medium bowl, whisk together the flours, cornmeal and salt.

In a stand mixer fitted with the paddle, beat 1 ½ cups of the mashed sweet potato (save the rest for another use if you have extra–I had just the right amount) with the coconut oil until smooth. Gradually beat in the dry ingredients until a smooth dough forms.

Scrape the dough onto a work surface and gather into a ball; divide in half and pat each half into a 6-inch disk. Wrap in plastic and refrigerate for an hour.

Meanwhile, make the filling: In a large skillet, heat the olive oil. Add the onion and cook over medium heat, stirring occasionally, until just starting to brown, about 5-7 minutes. Add the tempeh, garlic, and cumin seeds and cook, stirring, until fragrant and heated through, about 3 minutes. Stir in the tomato sauce, water, adobo sauce and oregano and cook for a couple minutes. Season with salt and let the filling cool completely.

Preheat oven to 350 degrees F. and line two large baking sheets with parchment paper. On a lightly floured surface, working with one disk at a time, roll out the dough to ¼ inch thick. Using a 4-inch round cutter, cut out rounds, scraping extra dough together and continue rolling and cutting rounds until dough is gone (you’ll get 9-10 rounds from each disk).

Moisten the edges of a round of dough and mound a scant 2 tablespoons of the filling on one half of each round; fold the dough over to form half-moons. Press the edges to seal and pleat at intervals or crimp with a fork. Transfer the empanadas to prepared baking sheet. Repeat with remaining dough and filling.

Bake the empanadas in the upper and lower thirds of the oven for about 25 minutes, until browned; shift the pans halfway through baking. Serve warm with the Avocado Chimichurri. Makes 18-20 empanadas.

To make ahead, freeze the unbaked empanadas for up to 2 months. Bake from frozen.

Avocado Chimichurri:
1/3 cup extra virgin olive oil

¼ cup fresh squeezed lime juice

1 garlic clove, minced

A pinch of kosher or sea salt

1 cup finely chopped Italian parsley

1 tablespoon finely chopped oregano

1 ripe avocado, peeled and diced

Additional salt, to taste

In a medium bowl, whisk together the olive oil, lime juice, garlic and salt. Stir in the chopped parsley and oregano. Let stand at room temperature for 30 minutes. Fold in diced avocado and season with additional salt.

Heavenly Hash

Heavenly Hash
There’s a delightful shop in downtown St. Paul, MN called Candyland. It’s an old-fashioned candy store filled with chocolates, barks & brittles, candied nuts, gummy treats, popcorn and more! No matter what your age, you’re immediately transformed into the proverbial kid in a candy store when you walk through the doors.

Candyland’s Chicago Mix popcorn with cheese, caramel, and plain, is delicious and addicting. My co-worker, Brian, brings it to the office occasionally and we swarm like bees to honey over it and the stuff is gone in a flash.

Recently while we were devouring a bag of the Chicago mix, another co-worker was reminiscing about trips to downtown St. Paul and Candyland when she was a kid. Donna’s mom would buy a giant piece of Heavenly Hash and divvy it up among the children for a special treat. I love hearing great childhood memories, especially those related to food.

Donna’s story triggered a vague Heavenly Hash memory of my own of Mom making the candy in a round cake pan—I hadn’t thought about it in decades. I knew I had to make it, so I googled a few recipes and this one from The Kitchn came closest to Donna’s description (and my foggy memory) of  thick blocks of chocolaty, nutty, marshmallowy goodness. The only aspect of the recipe I changed was to substitute peanuts for almonds.

I’m sure some of you are thinking, “But marshmallows aren’t vegetarian, Suzanne.” True, most marshmallows aren’t; they contain gelatin which typically comes from animal bones. While not always easy to find, there are vegetarian, vegan in fact, marshmallows that taste even better and are more flavorful that those typical grocery store brands containing things like tetrasodium pyrophosphate, artificial flavors, and the food dye Blue 1.

I’ve found vegan marshmallows in natural food stores and more recently my favorite brand, Dandies, online, but I think they can be found in some stores too, perhaps Whole Foods. Dandies come in regular and mini and are non-GMO verified. With the same memorable texture as traditional marshmallows, they work great for roasting/toasting over a campfire, in S’mores, or melting into treats like Rice Krispie Bars.

I wrapped up a few of these for Donna and put them on her desk. She actually thought Brian had brought her a treat from Candyland! Enjoy!
Heavenly Hash Bars

Heavenly Hash

1 cup organic sugar

1 cup evaporated milk

3 tablespoons light corn syrup (this is not high-fructose corn syrup)

16 ounces bittersweet chocolate, chopped

1 teaspoon pure vanilla extract

2 cups roasted, salted peanuts, kept whole

2 cups miniature vegan marshmallows

Line an 8-inch square baking pan with parchment paper with enough excess hanging over the sides of the pan to use as “handles;” spray paper with cooking spray.

Combine the sugar, evaporated milk and corn syrup in a medium-sized heavy saucepan. Bring the mixture to a boil over medium-high heat, whisking often, and continue boiling the mixture until it reaches 218-220 degrees F. on an instant read thermometer, 5 to 8 minutes. Remove the saucepan from the heat and let cool for 2 minutes. Fold in chopped chocolate and the vanilla and stir until melted. Let cool for an additional 15-20 minutes, then fold in the peanuts and mini marshmallows.

Transfer the chocolate mixture to the prepared pan and spread evenly with a silicone spatula. Refrigerate the candy until firm, at least 2 hours. Using the parchment paper “handles,” remove the candy from the baking dish and cut into 16 squares.

Store in an airtight container in the refrigerator for up to a week. Let sit at room temperature for 5-10 minutes before serving. Makes 16 bars.