關於 chocolate covered marshmallows ，我們在網路上蒐集到這些相關的討論、資訊與評價

Twelve days later, her gingerbread house covered with candy still stands. This is a testament of what I so truly believe in on building happy, healthy, authentic food relationships.

She loves candy just like any other kid, marshmallows (sliced very very thin and one at a time) are her very favorite followed very closely by chocolate in any form. We teach her to listen to her body, but more than anything, we also teach her to trust her body and to have everything in moderation by modeling it.

Did we have boundaries? Absolutely. Please notice that she just dumped candy on her plate in hopes she would be able to eat whatever was on her "house".

And on the night we built it, we gathered together as a family, enjoying the camaraderie and laughter, fun and crazy, Christmas carols and goofiness. It wasn't a battle of candy grabbing and restricting neither was it a non-stop candy eating fest despite the abundance of it.

She is two and she is able.

We put our gingerbread houses, all eight of them (!) on display loudly and proudly throughout the Christmas season and they remained untouched and uneaten even though they were definitely within her reach.

Trust is a beautiful and powerful gift to give your family. We respect her and she respects us.

Is she still a toddler? Absolutely. But she is also a toddler that has the freedom within her boundaries to be a toddler.

I would love to teach you this gift on how to be a calm, confident, leader and how to hold firm to your boundaries without shaming, guilting, threatening, screaming, or punishing.

I want you to have your gingerbread house moment after Christmas as you're taking the decorations down. The pride of a parent win and the joy of raising a kind, loving, respecful, happy little girl.

She didn't have to go without and you don't either.

To sign up or learn more about my Toddler Wars workshop (January 6) or Food Wars workshop (January 20), check out the Events section on my FB page.

Limited Portland street food flavors @SaltandStraw - @eugenekan ordered the savory @potato_champion poutine ice cream (french fry milk ice cream with "caramel-like" gravy sauce and cheese curd-flavored marshmallows) and @koifusionpdx's kimchi and rice ice cream (jasmine rice flavored ice cream with chocolate-covered kimchi and kimchi caramel sauce).

Kawaii Easy Valentine's Day Recipe Idea 😋
Even toddlers can help to make for daddy or grandpa 💖

Got everything at DAISO 100yen shop (Japanese dollar shop)👍

More Valentine's Day Recipes:
https://www.youtube.com/watch?v=q9Kmev6fk24

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Homemade Printed Chocolate Marshmallows (Quick Valentine's Day Recipe Idea)

Difficulty: Easy
Time: 15min
Number of servings: N/A

Ingredients:
marshmallows
chocolate
chocolate transfer sheets of your choice

Directions:
1. Cut the chocolate transfer sheet according to the size of the area you plan to decorate.
2. Melt chocolate over hot water, then dip in marshmallows.
3. Place the transfer sheet on the chocolate surface before it hardens. Make sure that there are no bubbles in between the sheet and the chocolate.
4. Chill in the fridge or freezer until firm. Carefully peel off the sheet.

レシピ（日本語）
https://cooklabo.blogspot.com/2020/01/printed-chocolate-marshmallows.html
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Music by
YouTube Audio Library

Follow me on social media. If you have recreated any of my food, you can share some pictures #ochikeron. I am always happy to see them.

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NO MORE hard copies... those who got one are lucky!

♥More Written Recipes are on my BLOG♥
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http://cookpad.com/ami
http://twitter.com/alohaforever

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ぜひ作ってみてくださいね！

キャンディバーグ4選
ペパーミントバーク

20個分

材料：

キャンディケイン 25個

チョコレート(溶かす) 700g

ペパーミントエクストラクト 小さじ1/2

ホワイトチョコレート(溶かす) 525g

作り方：

1.ジッパー付き保存袋にキャンディを入れて口を閉じ、めん棒を転がしながら細かく砕く。砕いたらボウルに移しておく。
2.別のボウルに溶かしたチョコレート、ペパーミントエクストラクトを加えて混ぜる。
3.クッキングシートを敷いた天板に(2)を流して平らにならし、冷凍庫に入れて5分冷やす。
4.(3)の上に溶かしたホワイトチョコレートを流して平らにならし、(1)を全体に振りかける。
5.冷凍庫で1時間ほど冷やし、食べやすい大きさに割ったら、完成！

スモアバーク

20個分

材料：
グラハムクラッカー 30枚
溶かしバター 200g
ミニマシュマロ 150g
チョコレート(溶かす) 525g

作り方：

1.オーブンは180℃に余熱しておく。
2.ジッパー付き保存袋にクラッカーを入れ、めん棒を転がしながら細かく砕く。20gをボウルに取り分けておく。
3.ボウルに(2)のクラッカー、溶かしバターを加えて全体に馴染むまで混ぜる。
4.クッキングシートを敷いた天板に(3)を広げてスプーンで平らにならし、マシュマロ100gを散らす。180℃に余熱したオーブンで10分焼く。
5.(4)の上に溶かしたチョコレートを流して平らにならす。残りのマシュマロ、(2)のクラッカーを散らす。
6.溶かしたチョコレートをフォークの先でトッピングし、冷凍庫で1時間ほど冷やし、食べやすい大きさに割ったら、完成！

クッキーアンドクリームバーク

20個分

材料：
チョコレートサンドクッキー 40枚
ホワイトチョコレート(溶かす) 585g
チョコレート(溶かす) 45g

作り方：

1.ジッパー付き保存袋にクッキーを入れ、めん棒を転がしながら細かく砕く。20gをボウルに取り分けておく。
2.ボウルに溶かしたホワイトチョコレート、(1)を加えて全体に馴染むまで混ぜる。
3.クッキングシートを敷いた天板に(2)を広げてスプーンで平らにならし、残りのクッキーを散らす。
4.溶かしたチョコレートとホワイトチョコレートをフォークの先でトッピングし、冷凍庫で1時間ほど冷やす。食べやすい大きさに割ったら、完成！

チョコレートクランチバーク

20個分

材料：

クラッカー 40枚
バター 200g
黒砂糖 245g
チョコレートチップ 350g
ピーカンナッツ(ローストして砕く) 60g

作り方：

1.オーブンは180℃に余熱しておく。
2.クッキングシートを敷いた天板にクラッカーを敷き詰める。
3.鍋にバターを入れて弱火にかけ、完全に溶けたら黒砂糖を加えて混ぜ、沸騰してから3分混ぜ続ける。
4.(3)を(2)の上に流して平らにならし、180℃に余熱したオーブンで5分焼く。
5.(4)の上にチョコレートチップを散らし、アルミホイルをかぶせて3分置く。
6.チョコレートが溶けたら平らにならし、ピーカンナッツを散らして冷凍庫で1時間ほど冷やす。食べやすい大きさに割ったら、完成！

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(English Recipe)

Chocolate Crunch Bark
Servings: 15-20

INGREDIENTS
40 soda crackers
1 cup butter
1⅛ cups light brown sugar, firmly packed
2 cups semi-sweet chocolate chips
½ cup pecans, toasted, chopped

PREPARATION
Preheat oven to 350°F (175°C).
Place crackers on a greased, parchment paper-lined baking sheet so that the entire surface is covered.
In a saucepan, melt butter on low heat. Once melted, add brown sugar and turn heat to medium. Continue stirring until boiling, then boil for 3 minutes.
Pour the caramel over the crackers, spreading evenly with a spatula.
Bake for 5 minutes.
Pour the chocolate chips over the crackers and cover with tin foil for 3 minutes.
Remove the foil and spread the softened chocolate over the top evenly.
Sprinkle with pecans, cover with foil, and freeze for 1 hour.
Break the bark up into pieces.
Enjoy!

Inspire by: https://tasty.co/recipe/cracker-candy

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Peppermint Bark
15-20

INGREDIENTS
25 mini candy canes
4 cups chocolate chips, melted
½ teaspoon peppermint extract
3 cups white chocolate chips, melted

PREPARATION
1.Place the mini candy canes inside a small plastic bag and use a rolling pin to crush them into small chunks.
2.Pour the peppermint extract into chocolate mixture over a parchment paper-lined baking sheet and spread evenly with a spatula. Freeze for 5 minutes.
3.Take the pan out of the freezer and pour the melted white chocolate over the chocolate, spreading evenly with a spatula.
4.Sprinkle the crushed mini candy canes over the white chocolate.
5.Freeze for at least 1 hour.
6.Remove the bark from the freezer and break it into pieces.
7.Enjoy!

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Cookies and Cream Bark
Servings: 15-20

INGREDIENTS
40 chocolate sandwich cookies
3¼ cups white chocolate chips, melted
¼ chocolate chips, melted

PREPARATION
Place the chocolate sandwich cookies inside a plastic bag and use a rolling pin to crush them into small chunks.
Add of the crush cookies to the melted white chocolate and mix it together.
Transfer the mixture to a parchment paper-lined baking sheet, spreading in an even layer with a spatula.
Sprinkle the remaining cookies over the top.
Drizzle the chocolate over the bark.
Freeze for at least 1 hour.
Remove the bark from the freezer and break it into pieces.
Enjoy!

Inspired by: https://tasty.co/recipe/cookies-cream-yogurt-bark

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S’mores Bark
Servings: 15-20

INGREDIENTS
30 graham crackers
16 tablespoons butter, melted
3 cups mini marshmallows, divided
3 cups chocolate chips, melted

PREPARATION
1. Preheat oven to 350°F (180°C).
2. Place the graham crackers inside a plastic bag and use a rolling pin to finely crush the crackers. Pour most of the crackers into a bowl, reserving ¼ cup for later.
3. Add the melted butter to a bowl with the graham crackers and mix until the texture of wet sand.
4. Transfer the graham crackers onto a parchment paper-lined baking sheet, spreading into an even layer.
5. Sprinkle 2 cups of mini marshmallows over the top of the graham cracker crumbs, then bake for 10 minutes.
6. Pour the melted chocolate over the graham crackers and marshmallows, spreading evenly with a spatula.
7. Top with remaining cup of marshmallows and reserved ¼ cup of crushed graham cracker crumbs. Drizzle with any remaining melted chocolate.
8. Freeze for at least 1 hour.
9. Remove the bark from the freezer and break it into pieces.
10. Enjoy!

マシュマロのフワフワ食感と🌈✨ナッツとチョコのゴツゴツ食感が楽しく🎵美味しい😋❕
ふっくら、しっとりとした濃厚ブラウニーです。

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【 材料 Ingredients 】

・板チョコ chocolate　60ｇ

・仕上げ用に刻んたチョコ　適量
Chocolate chopped for finishing ： Reasonable amount　

・無塩バター Unsalted butter　50ｇ

・常温の卵 Egg　Ｌ2個

・砂糖 Sugar 50～70ｇ　

・★薄力粉 Flour　70ｇ

・★ココアパウダー cocoa powder 　30ｇ

・★ベーキングパウダー Baking powder　2.5ｇ





【生地に入れるもの Inside the dough】

・💎キューブ型のチョコ Cube type chocolate　45～50ｇ
・💎ナッツ Nuts　40ｇ
・💎グラノーラ Granola 40ｇ
　
・💎マシュマロ Marshmallow　10 個ぐらい






【 用意する道具　Tools to prepare 】

・ボール Mixing bowl
・泡だて器 Whisk
・ゴムベラ Spatula
・ふるい Sieve
・オーブン Oven
・オーブン天板 （角皿）Oven plate


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　　　　　　　【 下準備 Preparation 】

・💎の材料を1㎝ぐらいにカットして、冷凍庫に入れておく。
Cut the material of 💎 about 1 cm and put it in the freezer.


・バターとチョコ10ｇを液状に溶かしておく。
Melt butter and chocolate 10g in a liquid state.


・オーブンを180℃、20分の余熱をかけておく。
Preheat the oven at 180 ° C for 20 minutes.


・入れ物にクッキングペーパーを敷いておく。
Put cooking paper on the container.







　　　　　　【 作り方 How to cook 】

①ボウルに卵を入れ、砂糖を3回に分けながら解き混ぜる。
① Put the egg in the bowl and mix and break the sugar in 3 times.


②人肌に冷えたバター＆チョコを①に加えて混ぜる。
② Add chilled butter and chocolate to your skin ①.



③薄力粉、ココアパウダー、ベーキングパウダーを振るいにかけながら、①のボウルに加えて混ぜる。
③ Add flour, cocoa powder, baking powder into ① bowl.



④③の生地へ、冷凍庫から取り出した、💎の材料を加え、ざっくり混ぜる。
④ Add the ingredients of 💎witch taken out from the freezer, to the dough of ③, and mix roughly.



⑥クッキングペーパーを敷いた型へ、生地を流し込み、マシュマロを生地の上に乗せる。
⑥ Pour the dough into the mold covered with the cooking paper and place the marshmallow on the dough.



⑦余熱のかかった180℃のオーブンで20分ぐらい焼く。
　※マシュマロが焦げないよう、様子を見ながら焼く。
　Bake preheated oven for about 20 minutes.
　※ Watch oven carefully, Marshmallows are easy to burn.



⑧焼き上がったら、刻んたチョコを熱い内に生地に振り掛けて、完成です！
When its baked, sprinkle the chopped chocolate on the dough, while its still hot. And its done!

　

　　

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Music;
Title: Avocado Street
Artist: Wes Hutchinson

Music;
Title: Italian Morning
Artist: Twin Musicom