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Nutty Chocolate Marshmallow Puffs

Meet the Cook: We like to do things BIG here in Texas, so don't expect a dainty little barely-a-bite truffle from the surprising recipe. Folks are delighted to discover a big fluffy marshmallow inside the chocolate and nut coating. -Pat Ball, Abilene, Texas
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    40 candies


  • 2 cups milk chocolate chips
  • 1 can (14 ounces) sweetened condensed milk
  • 1 jar (7 ounces) marshmallow creme
  • 40 large marshmallows
  • 4 cups coarsely chopped pecans (about 1 pound)


  • In a heavy saucepan, heat chocolate chips, milk and marshmallow creme just until melted; stir until smooth (mixture will be thick).
  • With tongs, immediately dip marshmallows, one at a time, in chocolate mixture; allow excess to drip off. Quickly roll in pecans. Place on waxed paper-lined baking sheets (Reheat chocolate mixture if necessary for easier coating.)
  • Refrigerate until firm. Store in the refrigerator in an airtight container.
Nutrition Facts
1 each: 208 calories, 12g fat (3g saturated fat), 6mg cholesterol, 31mg sodium, 24g carbohydrate (19g sugars, 1g fiber), 3g protein.
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Average Rating:
  • lindamolina
    Dec 8, 2012

    Great for the Holidays.

  • lottieda
    Mar 13, 2012

    No comment left

  • SKTerpstra
    Mar 22, 2011

    While a bit time consuming to dip and roll in nuts, this was the fastest truffle to disappear during the holiday season! Perhaps because they seem so light and fluffy after a heavy holiday dinner...Definately a family favorite.