Ever heard of Chocolate Charlie?
The treat was created by a candymaker named Jerome Claeys from South Bend, Indiana.
He whipped up his first batch way back in 1919 using the same simple ingredients we’re using here today – milk chocolate, freshly roasted peanuts, and creamy marshmallows.
Three generations later and the family is still creating the iconic candy each year.
It’s only available during the holiday season which is bad news if you’ve got a craving for it. That is, unless you have arrived at this page.
By following our simple copycat, you don’t have to wait until Christmas – you can make a fresh batch today!
Ingredients You’ll Need
White Almond Bark. Even though the dessert is called Chocolate Charlie, it’s the base of white almond bark that sets the stage for intense yumminess. The infusion of vanilla it delivers brings the other flavors to life in the treat as well as guaranteeing a creamy finish to each bite.
Semi-Sweet and Bittersweet Chocolate Chips. These chocolates blend perfectly together to create contrast and depth. They work together to balance out the sweetness with a touch of bitterness from the cocoa.
Cocktail Peanuts. These add a satisfying crunch to every bite. Not only that but they also add a touch of saltiness which counteracts the sweeter elements like chocolate and marshmallows.
Large Marshmallows. The dessert wouldn’t be the same without the contribution of these pillow delights. Similar to the peanuts, the soft texture of the marshmallows add a playful mouthfeel to each and every bite.
| Ingredient | Description |
|---|---|
| White Almond Bark | Base that infuses vanilla, ensuring a creamy finish. |
| Semi-Sweet and Bittersweet Chocolate Chips | Blend to create depth and balance sweetness with a touch of bitterness. |
| Cocktail Peanuts | Add crunch and a hint of saltiness. |
| Large Marshmallows | Soft texture that adds a playful mouthfeel to the dessert. |
Making Copycat Chocolate Charlie
Prep. Line a 13×9 pan with parchment paper. Cut your marshmallows in half and set them aside for later.
Melt & Mix. Get a large saucepan and put it over low heat. Next, melt the white almond bark in the pan, stirring it often to prevent burning.
While the bark is melting, gradually add the semi-sweet and bittersweet chocolate chips. Keep stirring until all the ingredients are blended completely.
Add the Crunch. Once your chocolate mixture is smooth, add the cocktail peanuts by folding them in gradually. Stir until they are evenly distributed.
Marshmallow Layer. Before the mixture starts to set, take the saucepan and pour a thin layer onto the parchment paper. Next, carefully add the halved marshmallows. Be sure to add them with the cut side facing down.
Seal the Delight. Drizzle the remaining chocolate and peanut mixture over the marshmallows. You’ll want to be sure they’re covered. If needed, you can use a spatula to even it out.
Chill & Relish. Put the pan in the fridge. Leave it for 3-4 hours or until it’s set. Once it has, take it out of the fridge, slice (or break it) apart and enjoy!
| Step | Description |
|---|---|
| Prep | Line a 13×9 pan, halve marshmallows and set aside. |
| Melt & Mix | Melt white almond bark and gradually add chocolate chips in a saucepan over low heat. |
| Add the Crunch | Fold in cocktail peanuts to the smooth chocolate mixture. |
| Marshmallow Layer | Pour a thin chocolate layer, then add halved marshmallows cut-side down. |
| Seal the Delight | Drizzle remaining mixture over marshmallows, ensuring coverage. |
| Chill & Relish | Refrigerate for 3-4 hours, then slice or break apart to serve. |
Copycat Chocolate Charlie
Ingredients
- 24 oz white almond bark
- 8 oz semi-sweet chocolate chips
- 3/4 cup bittersweet chocolate chips
- 1.5 cups cocktail peanuts
- 1.5 cups large marshmallows halved
Instructions
- Line a 13×9 pan with parchment paper. Cut your marshmallows in half and set them aside for later.
- Get a large saucepan and put it over low heat. Next, melt the white almond bark in the pan, stirring it often to prevent burning.
- While the bark is melting, gradually add the semi-sweet and bittersweet chocolate chips. Keep stirring until all the ingredients are blended completely.
- Once your chocolate mixture is smooth, add the cocktail peanuts by folding them in gradually. Stir until they are evenly distributed.
- Before the mixture starts to set, take the saucepan and pour a thin layer onto the parchment paper.
- Next, carefully add the halved marshmallows. Be sure to add them with the cut side facing down.
- Drizzle the remaining chocolate and peanut mixture over the marshmallows. You'll want to be sure they're covered. If needed, you can use a spatula to even it out.
- Put the pan in the fridge. Leave it for 3-4 hours or until it's set.
- Once it has, take it out of the fridge, slice (or break it) apart and enjoy!
