Quick and easy to make, they take childhood memories of the past and polish them up a bit for an adult palate. I found this recipe a while back on the back of a box of mini-puff pastry shells. I've added a pinch of cinnamon to the tops of the marshmallows (before baking). To me, cinnamon and chocolate bring out the best in each other!
2 bars (1.55 ounces each) Hershey milk chocolate candy
12 large marshmallows cut in half
pinch of cinnamon
Break each chocolate bar into individual squares (24 total). Break each square in half. Layer 21 marshmallow half in each shell. If you wish, top with just a tiny pinch of cinnamon for added spark. Place the filled shells on a baking sheet.
Bake for 2 minutes or until the marshmallows are lightly toasted. Let cool on a wire rack for 5 minutes before serving. chocolate pieces and