Every year around this time I head down to our local Lebanese grocery store and pick up a box of Gandour Tarboosh. They're a seasonal chocolate that's made in the cooler months and are...well...out of this world.
Tarboosh can be described as the Lebanese version of Mallomars. They are made of a paper thin sugar wafer that's mounded with fluffy, oh-so-sugary-sticky-sweet marshmallow fluff and then covered with a thin chocolate coating that has a bit of a snap to it. Lots of harmonious textures in one little Tarboosh...and don't even think about eating them without licking your fingers. You simply cannot wipe off the marshmallow with a napkin. I think it's specially engineered that way.
Tarboosh cannot be compared to say, Godiva or anything else quite so posh. No, they are a bit more...ghettolicious. But that's what makes them so endearing. Plus my husband grew up eating them around the holidays as a child and every time he eats one now as an adult he takes me down memory lane going on about how much he loved eating them as a kid and I just can't help stroll along with him.
So when he bought a giant box a few years ago we got super excited ate about 5 and that was it. You know how the holidays are, a smorgasbord of sweets going in and out. December is an inescapable time of the year to try and avoid sugar. The tarboosh were pushed side as other sweets took over and I thought to myself, well that looks like a lovely little project...let me see how we can transform these little puffs-o-holiday-heaven into something even better.
Last year was the Tarboosh S'mores:
And the year before that was the Tarboosh Cupcakes:
This year I was in a fudgy kind of mood. I had been on a bar and cake extravaganza the last few months and fudge sounded sweet and easy. I can barely put two thoughts together these days with a newborn and a toddler in the house so easy-peasy is a-ok with me.
If you can't find Tarboosh try this recipe with Mallomores, I think it would be equally as jolly. If you do, please send me a photo I would love to see how they turn out.
2 bags of chocolate chips (12 ounces each)
1 can sweetened condensed milk
2 teaspoons vanilla extract
3/4 teaspoon salt
15-17 Tarboosh, unwrapped and cut in half
Line a 8 x 8 pan with aluminum foil and set aside.
Place the chocolate chips, milk, vanilla, and salt in a microwave-safe bowl.
Heat for one minute. Remove from microwave, stir, and re-heat for another 30 seconds.
Remove and stir again. Continue to heat for 10 second intervals (stirring after each) until mixture is smooth and creamy and no lumps remain.
Press HALF of the mixture into the prepared pan. Use a spatula to make sure it's smooth and even.
Place the sliced tarboosh on top of the fudge layer.
Using the back of a spoon gently crush the tarboosh down so they create an even layer.
Cover the marshmallow layer with the remaining fudge and use a spatula to spread evenly.
Cover pan with plastic wrap and refrigerate until firm, about two hours.
Cut into pieces and enjoy!