Chocolate Chews

These pop-in-your-mouth treats are just right when you'd like a small, tasty bite to accompany a hot cup and a good conversation.

Yields 50x 2 in [5 cm] cookies

Ingredients

1 3/4 cups [3270 g] Rogers' Chocolates Fondue and Baking Wafers, Milk or Dark
2 cups [240 g] all-purpose flour
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ cup [110 g] unsalted butter, at room temperature
1 ¼ cup [250 g] sugar
2 large eggs

Directions

Line a baking sheet with wax paper or parchment paper.

Using a food processor, process the graham crackers into small crumbs. Put the crumbs into a small, shallow dish.

Melt the chocolate and sunflower oil together using a hot water bath or microwave oven (see Melting Chocolate [ need link] ). Stir until completely melted and smooth. Remove the bowl from the water and set aside to cool for 30 minutes.

Using a skewer or fork, dip a marshmallw into the chocolate mixture and roll it in the graham cracker crumbs. Place it on the prepared baking sheet. Repeat until you have dipped and rolled all the marshmallows.

Place the candies into the refrigerator to harden, about 30 minutes. Store in an airtight container in the refrigerator for up to 1 week. Use the marshmallows to top your favourite Truffle Drop Hot Chocolate [need link] for a delicious treat!

This recipe is adapted from Amy Guittard's Guittard Chocolate Cookbook.

Steeped in tradition and rich with history

The first Rogers' chocolates were made in 1885 by Charles "Candy" Rogers in the back of his grocery store in Victoria, B.C. He quickly became a popular man. In 1891, Rogers expanded his chocolate operation to the company's current heritage storefront on Government Street in Victoria and the rest, as they say, is history.

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