Pecan Fudge Biscotti
Serves: about 16 large biscotti
  • 3 tablespoons butter or oil
  • 8 ounces marshmallows
  • 10 ounces bittersweet chocolate, chopped or chocolate chips
  • 1 ½ cups pecans, toasted
  1. Prepare 2 pieces of parchment paper nearby. Rubber gloves may also be useful.
  2. Melt butter or heat oil in a nonstick frying pan. Add marshmallows and cook until marshmallows are melted, watching carefully and stirring so they don’t burn, about 2 minutes.
  3. Add chocolate and stir until melted. Remove from heat and stir in pecans. Mixture should look shiny and moist, however, if it appears dry to you, add a bit of oil.
  4. Pour mixture onto prepared parchment paper. Spray second sheet of parchment paper with nonstick cooking spray (you can also use greased rubber gloves). Press on to mixture and shape into a biscotti-shaped log. Use a rolling pin (or a wine bottle if you don’t have a Pesach rolling pin) to flatten the log to 1-inch thickness. You can use your hands to even out the edges so the shape is a nice oval.
  5. Let biscotti set at room temperature. When firm, cut into strips. Store in freezer.
Recipe by Between Carpools at