In this tale of decadent desserts, murder, and everything in between, readers will want something sweet to snack on as they try to figure out the twists and turns of this newest addition to Sarah Graves’ Death by Chocolate series. Grab a fork and enjoy this Chocolate Marshmallow Gingerbread as you solve mysteries in Eastport.
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Chocolate Marshmallow Gingerbread
Ingredients
- Molasses 2 cups
- Butter: 1 cup plus two tablespoons of unsalted butter
- ½ cup brewed coffee
- Peeled and thinly cut 4 McIntosh apple
- 4¾ cups all-purpose flour
- 3 tablespoons brown sugar, firmly packaged
- Four teaspoons ground cinnamon
- Ground ginger, 4 tablespoons
- 2 teaspoons of ground nutmeg
- Use 2 teaspoons of ground mace
- 1½ teaspoons baking soda
- Cloves, 14 teaspoon, ground
- Allspice, ground to a teaspoon
- ½ teaspoon fine sea salt
- One (16-ounce) container of sour cream
- 2 large eggs, beaten
- 1 cup semisweet chocolate chips
- 1 cup miniature marshmallows
- Vanilla ice-cream or whipped cream to serve
Instructions
- Preheat oven to 350°. Butter up the 13×9 baking pan.
- Bring molasses and butter to a rolling boil in a large pan.
