- Level: Easy
- Total: 15 min (includes cooling time)
- Active: 5 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 323
- Total Fat
- 19 g
- Saturated Fat
- 3 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 5 g
- Sugar
- 20 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 54 mg
- Level: Easy
- Total: 15 min (includes cooling time)
- Active: 5 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 323
- Total Fat
- 19 g
- Saturated Fat
- 3 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 5 g
- Sugar
- 20 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 54 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Mix together the marshmallow creme and marmalade with a rubber spatula in a medium bowl. Set aside.
- Spread the almonds and pistachios on a rimmed baking sheet. Toast in the oven just until fragrant, about 5 minutes. Add the warm nuts and salt to the bowl with the marshmallow creme and fold everything together. Divide the mixture evenly among 8 serving dishes and cool to room temperature. Grate the chocolate over the top just before serving.
