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Chocolate Marshmallow Crunch Tart |

Chocolate-Marshmallow Crunch Tart

  • Author: Deborah


  • one 10-ounce bag large marshmallows
  • 2 tablespoons unsalted butter
  • 8 ounces semisweet or bittersweet chocolate, chopped
  • 2 cups puffed rice cereal
  • 1/3 cup milk
  • 1/4 teaspoon vegetable oil
  • 1 cup sweetened shredded coconut, toasted
  • 3/4 cup chopped pecans, toasted


Grease a 9-inch tart pan with a removable bottom. In a double boiler over simmering water, melt 17 marshmallows, the butter and 1 ounce chocolate, stirring frequently, until smooth. Stir in the cereal. Transfer the mixture to the prepared tart pan and, using a greased rubber spatula or your hands, press into the bottom and up the sides. Wipe out the double-boiler insert.

In the double boiler, melt the remaining marshmallows in the milk over simmering water, stirring frequently, until smooth; let cool. Pour the mixture into the crust; refrigerate for 30 minutes. Wipe out the double-boiler insert.

In the double boiler, melt the remaining 7 ounces chocolate over simmering water, whisking constantly, until smooth. Stir in the oil, 3/4 cup toasted coconut and 1/2 cup pecans. Spoon the mixture onto the tart and spread evenly to cover the marshmallow layer.

Top with the remaining 1/4 cup coconut and 1/4 cup pecans; refrigerate for at least 30 minutes or up to 2 hours.

Recipe Notes:

from Every Day with Rachael Ray February 2010

slice of no bake nutella cheesecake topped with hazelnuts

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