One thing I learned from staying home and reading the Internet all morning is that there’s a candy specific to Indiana called Chocolate Charlie. Made by Claey’s Candies in South Bend, it’s a mixture of chocolate, peanuts and marshmallows. I don’t know much about it, but I’ll take any excuse to mix together chocolate, peanuts and marshmallows, so here’s a copycat recipe.
Homemade Marshmallows for Chocolate Charlie
What makes the real Chocolate Charlie special is that Claey’s uses their own fresh marshmallows and chocolate blend. Whatever brands you end up using will make yours special. For my first batch, I used a new (to me) kind of marshmallows called S’moreMallows which are big, flat and square and designed to fit on graham crackers. I liked how they covered the surface area in this recipe and would use them again. However, this would be really awesome with homemade marshmallows. The Butters Marshmallows recipe is a good one.
Making Chocolate Charlie is a fun way to kill some time, and I highly recommend it.
Here’s the “recipe” which I’m putting in quotations because it’s more of a guideline and you can totally freestyle this. For instance, instead of the marshmallows you can use Peeps. Try blending different brands of chocolate. Throw in cashews. Make Chocolate Charlie your own!
Chocolate Charlie Copycat
Ingredients
- 1 pound white almond bark/coating 16 oz
- 2 oz milk chocolate
- 6 oz bittersweet chocolate chips 1 cup
- 2 cups cocktail peanuts
- 16 large marshmallows Use more if needed
Instructions
- Line a rimmed 14×10 inch or a 13×9 inch pan with parchment paper.
- Split the marshmallows lengthwise.
- In a large saucepan, melt the white coating over low heat, stirring often. Add chocolate and continue stirring on low to medium low until chocolate is melted. Stir in the peanuts.
- Spread a thin layer of the chocolate mixture onto the parchment paper, then press the marshmallows side-by-side into the chocolate. Scrape remaining chocolate peanut mixture over the top and smooth it out with the scraper.
- Chill (or freeze) until set. Lift from the pan and cut into squares.
- Note: Next time I make this I might try adding the peanuts AFTER spreading the thin layer of chocolate over the bottom. It worked fine the way it’s written, but it might look nicer with a flat peanut-free base.
Anna
Thanks Brooke! I will have to throw some in next time.
Brooke
Hey! Fellow Hoosier here! There is actually really fine coconut in the chocolate as well!
Anna
Thank you, Sue.
Sue
They look delicious and like a fun project. Glad you’re coming up with fun recipes. I’ve been loving your posts!
Anna
Sonya, you too! It’s good seeing you here in the comments :).
Leslie, you can’t go wrong with this one.
Leslie A.
I might try making this with my daughter, but with almonds or pecans since that what I have on hand. Looks tasty. Thanks for sharing. 🙂
Sonya
Looks good, and regional recipes are so fun! Wishing you the best during the shut-in!