Recipe by: Lauryn Bodden & Brooke Caison 

Sometimes all you really need to make a fancy holiday gift is a bag of chips and some pantry items. We’re giving ooey-gooey marshmallow treats a sweater-weather makeover with the addition of spiced candied ginger and a nutty toffee halva crumble. You can decorate these treats in different ways (dipped, drizzled, coated) for multiple recipes in one, then gift them in a holiday tin. They’re chewy with caramel-y flavor that truly make a not too-sweet dessert for anyone. 

Time: 45 minutes

Yield: About 12 treats

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Ingredients:

Toffee Halva Crumble

• 1/2 cup unsalted butter, room temperature or cold
• 1/2 cup packed dark brown sugar
• 1/3 cup tahini 

Treats

• 1 1/2 tablespoons unsalted butter, room temperature or cold
• 5 ounces marshmallows
• 1/2 teaspoon kosher salt
• Toffee halva crumble
• 1/4 cup thinly sliced candied ginger, plus more for garnish
• 1 (4 oz) bag Sweet Kugel S’NOODS
• 6 ounces dark or semi-sweet chocolate (chips or chopped bars)
• Flaky Salt, optional
• Sprinkles, optional

Steps:

Make the Toffee Halva Crumble 

1. Combine 1/2 cup of the butter and all of the brown sugar in a medium saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil. It’s ok if it looks like it is separating—just keep stirring and it will come together. 
2. Continue cooking, stirring occasionally, until foamy and thickened, about 3 minutes.
3. Stir in the tahini and keep stirring until the mixture is combined and turns into a fudgey sand. Set aside.

Make the Treats

1. Melt butter in a large pot over medium-low heat, then add the marshmallows and salt. Continue to cook, stirring occasionally, until completely melted and smooth, 2-3 minutes.
2. Stir in the toffee halva crumbles and candied ginger until combined. 
3. Add Sweet Kugel chips and using a large spatula, gently fold to coat the chips in the marshmallow mixture.
4. Pour out mixture onto a parchment-lined baking sheet. Shape Kugel mixture into a log about 9-inches long and 3-inches wide. Let the treats cool to room temperature, about 8 minutes. (This felt less messy than a pan lined with paper, but do you!)
5. Meanwhile, place the chocolate in a microwave-safe bowl, then microwave in 30-second intervals, stirring in between, until the chocolate is completely melted; set aside. 
6. Cut the log crosswise into about 1.5-inch rectangles, making 6 bars. Halve each rectangle crosswise to make 12 square-ish treats. (This doesn't have to be rocket science... you can simply cut them into bites you could like to enjoy!)
7. To decorate, dip half of each treat in the melted chocolate, letting excess chocolate drip off into the bowl. Place back on parchment-lined baking sheet. Garnish with a couple strips or candied ginger, sprinkles, or flaky salt, if desired.

Storing

• Keep in an airtight container with waxed paper in between layers to prevent sticking. Treats will keep for up to a week stored in the fridge.

Tips

• Making anything with marshmallows is sticky! To help prevent a serious hot mess when shaping the log, either lightly grease your hands with nonstick spray or use a lightly greased spatula. 
• You can make subtle changes to this recipe to tweak to your liking. Feel free to add in different candied fruit like apricots or cherries. Swap the tahini for peanut butter or leave the toffee halva completely out. Add more warm spices for the season like cardamom, cinnamon, and nutmeg.