Vegan MoFo Day 23: Chocolate Confetti

In my latest order of vegan goodies (mostly makeup) from Veganstore online, I included some Soydairy Dandies marshmallows. I ate about an eighth of the package, and then thought “what can I do with the rest?” They were more delicious and fluffier than non-vegan marshmallows, but I didn’t want to just slowly eat the whole bag, I wanted to do something with them. So I looked through my trusty Company’s Coming: 150 Delicious Squares (which should be called 150 Recipes for Insanely Sweet Yet Addictive Candy) and found the recipe for “Chocolate Confetti.” It should be called “Chocolate Cocaine,” based on how addicted I got to it until I’d eaten the whole pan in short order, but I suppose the “Company’s Coming” cookbooks are pretty invested in a certain heteronormative family-friendliness.

Chocolate Confetti (veganized)
1/4 c. Earth Balance
1/2 c. peanut butter (I used Maranatha Organic)
1 c. chocolate chips (again, I went all fancy-pants and used organic dark chips)
250 g. Dandies marshmallows, cut in half (a package is 283 g., so you can eat some first)

Mix EB and peanut butter in a saucepan over heat until melted together. Take off heat and stir in chocolate chips until melted. Cool until you can hold your hand comfortably on the bottom of the pan. Add marshmallows and stir until they’re all coated. Spread evenly in a 9×9 pan that has been lined with tinfoil for easy removal and cutting. Refrigerate until firm, cut into squares, and keep in the freezer, keeping in mind that this step is not really effective in keeping you from eating it constantly until it’s gone.

Marshmallows cut in half: