kboland18

Patron

Split the dough in half and did one with dark chocolate chunks. Both were delicious!

Used gluten free flour, cook 40 minutes, made 3/4 of marshmallow filling with 8oz fluff, chocolate ganache from Sally’s baking addiction for top instead of chocolate buttercream

Refrigerated overnight after 12 hour rise. Cooked for first 15 minutes at 375 then increased to 450 for 10 minutes. Took out of the pans and put back in the oven for 5 minutes with oven off

Very good! Next time instead of rolling dough into balls I would shape into 3” rounds with biscuit cutter