So, I've recently been working on my s'more cookie recipe, and want to add a swirled chocolate/marshmallow bottom, (similar to the Jacques Torres chocolate chip cookies). I've had okay results swirling melted chocolate and marshmallow fluff then refrigerating it, but of course marshmallow fluff goes kind of sticky and soft at room temperature. I thought I could add the fluff to some melted white chocolate/coconut oil and achieve a better result. Does anyone have experience making a marshmallow magic shell of sorts? And what proportions do you think would harden effectively, but maintain marshmallow flavor? I appreciate any suggestions and feedback.
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