Chonky Boys: The Chocolate Chip Cookie Ice Cream Sandwiches that Scream Summer!

Featuring my thick and nuggy Chonky Boy Chocolate Chip Cookies, these ice cream sandwiches are the stuff that summer dreams are made of.  If you've ever had the Cookie Ice Cream Sandwich at Disneyland , you are going to LOVE these!  These big and bold chocolate chip cookies are based on a recipe from my culinary school studies at Auguste Escoffier, but with a few modifications to give them that Jennuine touch.  They make the perfectas book for a fat slice of real vanilla bean ice cream.  And those mini chips?  You just gotta have that extra cronch! Thank goodness this recipe only makes 8 sandwiches, otherwise I would be eating them for breakfast lunch and dinner.  This way, my big family can help save me from my inner child diet-saboteur.   Print With Image Without Image Chonky Boy Chocolate Chip Cookie Ice Cream Sandwiches Yield: 8 Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookies form a perfect partnership with a

Maple-Bacon Marshmallows
from the Marshmallow Madness! book (recipe and review)

Maple-Bacon Marshmallows (recipe below)

Making marshmallows is like whipping up a little batch of magic in your kitchen.  They're light, fun, and fanciful, -- the stuff of unicorns and rainbows.  But the true beauty of marshmallows is that you don't need a magic wand or a culinary degree to make them from scratch.  

I Puffy-Heart LOVE this Book!

In what I declare the Feel-Good Cookbook of the Year, Shauna Sever throws open wide the doors to the enchanted marshmallow kingdom.  Feel-good?  Yes, Marshmallow Madness! literally feels good because of its satiny smooth and puffy cover.  If this book had cheeks there'd be a line of grandmothers waiting in line to get in a pinch.

Before taking you through a kaleidoscope of creative marshmallow recipes, Sever begins with some marshmallow history, tools of the trade, and marshmallow science.  Then it's on to dozens of creative recipes broken down into The Classics, Fresh and Fruity, Happy Hour (Cocktail-Inspired Marshmallows), Gourmet Flavors, Kids in a Candy Store, and Fluffy, Puffy Desserts!

Here's a sneak peek at some of my favorites:

Chocolate Malt Marshmallows, Page 22

Margarita Marshmallows, Page 44

Chocolate-Filled Vanilla Marshmallows, Page 19

Malibu Marshmallows, Page 50

You'll also find recipes for Pumpkin Spice, Honeyed Apricot, Key Lime Pie, and dozens more (including vegan Marshmallows)!


If someone you know loves marshmallows, S'mores, being creative in the kitchen, or happy candy-striped puffy books, Marshmallow Madness! is the perfect gift!

I'm excited to be able to share one of my favorite recipes from Marshmallow Madness with my readers today -- Maple-Bacon Marshmallows. The homemade candied bacon is pretty darn amazing (and I was dubious at first) and the marshmallows are incredible, especially when toasted!

Maple-Bacon Marshmallows

from Marshallow Madness! by Shauna Sever

The bloom

  • 4 1/2 teaspoons unflavored powdered gelatin
  • 1/2 cup cold water
The syrup

  • 2/3 cup sugar
  • 1/2 cup Grade A dark or Grade B maple syrup*
  • 1/4 cup light corn syrup
  • 1/4 cup water
  • 1/4 teaspoon salt
The mallowing

  • 1/8 teaspoon ground cinnamon
  • 1/2 cup (about 1 1/2 ounces) finely chopped candied bacon**
  • 1/2 cup Classic Coating***, plus more for dusting

*The key to getting real maple flavor is using a dark amber Grade A or Grade B syrup, which are bolder than lighter Grade A varieties.  

**To make candied bacon, lay 6 or 7 bacon slices on a wire rack set over a sheet pan lined with foil. Combine 1/4 cup light brown sugar with 1/8 teaspoon ground cinnamon. Rub over both sides of bacon. Bake at 350°F until deeply caramelized, 30 to 35 minutes. Let cool before chopping into bits.

***Classic Coating is a mixture of 1 1/2 cups confectioner's (powdered) sugar and 1 cup cornstarch sifted together. 

Lightly coat an 8-by-8-inch baking pan with cooking spray.
WHISK TOGETHER the gelatin and cold water in a small bowl. Let it soften for 5 minutes.
STIR TOGETHER the sugar, maple syrup, corn syrup, water, and salt in a medium saucepan. Bring it to a boil over high heat, stirring occasionally, until it hits 240°F. Be prepared to lower the heat as needed—this syrup likes to bubble up. Microwave the gelatin on high until completely melted, about 30 seconds. Pour it into the bowl of a stand mixer fitted with the whisk attachment. Set the mixer to low and keep it running.
WHEN THE SYRUP reaches 240°F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 3 more minutes. Add the cinnamon, increase to the highest speed, and beat for 1 minute more. Quickly fold in the bacon bits. Pour the marshmallow into the prepared pan. Sift coating over top. Let it set for 6 hours in a cool, dry place. Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a work surface. Cut it into pieces and dust them with more coating.


Have I piqued your interest in becoming a master of the mallow?  Let me leave you with one final temptation:  Page 54 -- THE ELVIS -- Banana & Peanut Butter Marshmallows with Maple-Bacon bits!  Thank you.  Thank you very much.

Buy it.
Squeeze it.
Love it!
Disclaimer:  I was provided with a complimentary copy of Marshmallow Madness from Quirk Books for the purpose of review.  It felt like Christmas, Easter and my Birthday all rolled into one!  The sentiments contained herein are genuine and are all my own.  I love this book!
This recipe has been linked up with the International Bacon Day Linky at "The Kids Are Grown, Now What?" 

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