Chocolate and peanut butter is a recent classic American dessert combination. By recent, I mean it seems to have surged in popularity in the last 10-15 years or so even though the Reese’s Peanut Butter Cup was first introduced back in 1928 (per Wikipedia). We just can’t seem to get enough of this perfect pair. Although it existed when the likes of my grandmother, James Beard, Julia Child, and other great American foodies were making their mark, there seem to be few recipes that utilize this mix of sweet chocolate and nutty creamy peanut butter from that time. Perhaps this was due to the emphasis on sophisticated French desserts and the reputation of chocolate and peanut butter as a simple candy combination with little depth or complexity in flavor. Whatever the reason, that lack of old fashioned recipes has delayed my use of this amazing match on this site and I’m happy to finally introduce it in this simple indulgent bar that still includes a blast from the past.
Marshmallow is not just for kids anymore. In the past few years, there’s been a surge of gourmet marshmallows. I frequently see lavender, lemon, and chocolate flavored marshmallows for sale in clear plastic bags with a bow at price that usually exceeds $5. Even the good old Jet Puffed marshmallows from the grocery store have expanded into different sizes and flavors. This may be why I love marshmallows more now than I did as a child. The light fluffy texture is irresistible and when combined with chocolate, it’s easily one of the best confectionary combinations.
Homemade marshmallows take these sweet airy puffs to another level. Not only can you control the texture, you also have some control over the sugar content. This recipe is based on a classic version by David Lebovitz. A process similar to Italian meringue, the use of egg whites makes a super fluffy, almost spongy marshmallow that can easily be eaten on its own. If you’ve never made marshmallows, this is the recipe to try.