Greg DuPree
Hands-On Time
10 Mins
Total Time
20 Mins
Yield
Makes about 1 cup

Magic shell doesn't have to be reserved for ice cream, you know. It will set up into its signature crispy shell on anything frozen—from marshmallows to banana slices. And, unlike the store-bought variety, our version is free from preservatives and tastes downright delicious. The method is simple: melt dark chocolate, white chocolate, or peanut butter with coconut oil, then dip in the treats of your choosing. We suggest making a giant sundae with the goodies, complete with vanilla ice cream, maraschino cherries, and chocolate and caramel sauce. We bet pound cake would be tasty with magic shell, too.

How to Make It

Step 1

Combine bittersweet chocolate (or white chocolate chips or peanut butter) and coconut oil in a small microwave-safe bowl. Microwave on HIGH until melted, about 2 minutes, stirring every 30 seconds.

Step 2

Dip frozen marshmallows (or strawberries or banana slices) in mixture, letting excess drip off, and place on a parchment paper-lined baking sheet. Let stand until set, 30 seconds to 1 minute. Store leftover shell topping in an airtight container in refrigerator. To reheat, microwave in a microwave-safe bowl on HIGH until smooth and melted, about 30 seconds, stirring every 10 seconds.

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Ratings & Reviews

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Reviews
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