Chocolate Cherry Almond Marshmallow Treats Recipes

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CHOCOLATE CHERRY ALMOND SNACK BARS



Chocolate Cherry Almond Snack Bars image

Chewy, crunchy, satisfying chocolate cherry almond bars made with real, wholesome ingredients.

Provided by Sally

Categories     Snack

Time 2h30m

Number Of Ingredients 8

1/3 cup (114g) honey or brown rice syrup*
1/4 teaspoon pure vanilla extract
1/3 cup (40g) almond meal*
1/8 teaspoon salt
1 Tablespoon (15g) almond butter
2 cups (280g) whole almonds, roughly chopped
1/2 cup (60g) dried cherries, roughly chopped
1/3 cup (58g) mini chocolate chips

Steps:

  • Preheat oven to 300°F (149°C). Line an 8 or 9-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
  • Using a rubber spatula or wooden spoon, mix the honey, vanilla, almond meal, salt, and almond butter together until combined. Fold in the almonds, cherries, and chocolate chips until combined.
  • Transfer mixture to prepared baking pan and press very firmly into an even layer. You really want it packed in tight- as tight as possible. Bake for 20 minutes. Remove from the oven and allow to cool completely in the pan set on a wire rack for 1 hour, then transfer to the refrigerator to chill for 1 more hour. This helps firm up the bars which makes them stay compact. Remove bars from the pan using the overhang on the sides and cut into bars. Individually wrap each bar in plastic wrap or parchment. Store at room temperature for 1 week or in the refrigerator for up to 2 weeks. I find they get a little sticky at room temperature over a few days, so I prefer the refrigerator.

MARSHMALLOW CHOCOLATE-COVERED CHERRIES



Marshmallow Chocolate-Covered Cherries image

Each year, I have to plan on producing even more of these simple-to-make candies- they're the ones my husband likes best, and they're the first to disappear.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 4-1/2 dozen.

Number Of Ingredients 8

1/2 cup butter, softened
2 cups marshmallow creme
Pinch salt
1 teaspoon almond extract
4 cups confectioners' sugar
1 jar (16 ounces) maraschino cherries, well drained
2 cups semisweet chocolate chips
2 tablespoons shortening

Steps:

  • In a bowl, cream butter. Add marshmallow creme, salt, extract and sugar; mix well. Knead into a large ball; chill for 1 hour. Roll into 1-in. balls and flatten into 2-in. circles. Wrap circles around cherries and carefully shape into balls. Place on a waxed paper-lined baking sheet. Cover loosely; refrigerate for 4 hours or overnight. Melt chocolate chips and shortening in a double boiler or microwave-safe bowl. Dip cherries in chocolate; place on waxed paper to harden. Refrigerate in a covered container 1-2 weeks before serving.

Nutrition Facts :

CHOCOLATE-MARSHMALLOW TREATS



Chocolate-Marshmallow Treats image

Chocolate and marshmallows combine to make an irresistible dessert in this recipe from Slatkin & Co. founder Harry Slatkin.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 12

Number Of Ingredients 5

12 wheat biscuit crackers
Nonstick cooking spray
1 (7 1/2-ounce) jar Marshmallow Fluff
8 ounces semi-sweet chocolate, finely chopped
1/2 teaspoon vegetable oil

Steps:

  • Line a baking sheet with a nonstick baking mat or wax paper. Place crackers, upside down on baking sheet. Spray a 1 3/4-inch ice cream scoop with nonstick cooking spray and top each cracker with 1 scoop of Marshmallow Fluff. Transfer to freezer until frozen, 2 to 3 hours.
  • In a medium heatproof bowl, set over (but not touching) simmering water, melt chocolate and oil, mixing until combined; remove from heat. Remove crackers from freezer and coat marshmallows with a thick layer of chocolate mixture. Place on a baking sheet and return to freezer; freeze until chocolate is set, overnight.
  • Transfer marshmallow treats to a resealable plastic bag. Marshmallow treats can be kept frozen for up to 1 month. To serve, thaw marshmallow treats in refrigerator; keep refrigerated until ready to serve.

CRISPY CHOCOLATE-MARSHMALLOW TREATS



Crispy Chocolate-Marshmallow Treats image

Bittersweet chocolate and cocoa powder give a classic cereal bar a devilish twist. With only five ingredients and 10 minutes of prep work, who could resist baking one of these batty bars?

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 10m

Yield Makes 16

Number Of Ingredients 5

6 tablespoons unsalted butter, plus more for pan
1 bag (10 1/2 ounces) mini marshmallows
1/4 cup unsweetened Dutch-process cocoa (spooned and leveled)
6 cups crisp rice cereal
2 ounces bittersweet chocolate, melted

Steps:

  • Butter an 8-inch square baking pan. Line bottom and two sides with parchment paper, leaving a 2-inch overhang on both sides. Butter paper; set pan aside.
  • In a large saucepan, combine butter, marshmallows, and cocoa. Cook over medium, stirring frequently, until melted, about 6 minutes; stir in rice cereal. Press rice mixture into prepared pan; drizzle with melted chocolate. Let cool to room temperature; cut into 16 bars. (To store, keep in an airtight container at room temperature, up to 5 days.)

Nutrition Facts : Calories 156 g, Fat 6 g, Protein 2 g

CHOCOLATE ALMOND TREATS



Chocolate Almond Treats image

Chocolate rice crispy treats!

Provided by Stephanie Watts

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Yield 12

Number Of Ingredients 7

½ cup unsalted butter
1 cup packed brown sugar
2 tablespoons light corn syrup
1 teaspoon vanilla extract
2 cups chocolate flavored crispy rice cereal
1 cup milk chocolate chips
¾ cup almonds

Steps:

  • Heat oven to 350 degrees F. Line an 8 inch, square baking pan with heavy-duty foil, folding the foil over the edges of the pan.
  • Put butter in pan and melt in oven. Add brown sugar, corn syrup and vanilla; stir to mix.
  • Add cereal and stir with a spoon, then mix with fingers until thoroughly coated. Place waxed paper on top and press down gently but firmly.
  • Bake for 25 minutes until entire surface is bubbly. Sprinkle with chocolate chips and let stand for chips to soften.
  • Spread chips, then sprinkle with almonds, pressing gently into chocolate. Let cool until just warm, then refrigerate at least 1 hour or overnight before cutting.
  • Using foil as a lifter, remove from pan and, without inverting (almond would peel off), peel off foil. Cut into bars. Store in refrigerator.

Nutrition Facts : Calories 296.5 calories, Carbohydrate 37.4 g, Cholesterol 23.4 mg, Fat 16.4 g, Fiber 1.2 g, Protein 3.4 g, SaturatedFat 7.9 g, Sodium 52.1 mg, Sugar 29.6 g

CHERRY MARSHMALLOWS



Cherry Marshmallows image

My first taste of a homemade marshmallow was in France. With all of the fancy desserts available that day, I only went back for more marshmallows. There's just something about these pillowy puffs of sugary deliciousness that turns them into a gourmet treat. And talk about delicious! Try these next time you make smores, add one to your cup of hot cocoa, or include some in your holiday cookie tins. Store in an airtight container at room temperature for up to 2 weeks.

Provided by lutzflcat

Categories     Desserts

Time 9h5m

Yield 77

Number Of Ingredients 8

1 tablespoon butter
⅓ cup powdered sugar, divided
1 cup cold water, divided
2 (1 ounce) packages unflavored gelatin (such as Knox®)
1 ½ cups white sugar
1 cup light corn syrup
1 (0.3 ounce) package sugar-free cherry-flavored gelatin mix (such as Jell-O®)
1 teaspoon almond extract

Steps:

  • Generously butter the bottom and sides of an 11x7-inch glass baking dish and sprinkle with 1 tablespoon powdered sugar.
  • Add 1/2 cup cold water to the bowl of a stand mixer and add unflavored gelatin. Set aside to soften.
  • Combine remaining 1/2 cup water, sugar, corn syrup, cherry gelatin, and almond extract in a large saucepan over medium heat. Stir constantly until sugar and gelatin are dissolved. Heat the mixture to boiling, then reduce heat to medium-low. Cook, without stirring, until a candy thermometer immersed in the mixture reads 240 degrees F (115 degrees C), about 30 minutes. Watch carefully that syrup doesn't boil over; reduce heat if necessary.
  • Slowly pour syrup into the softened gelatin in the stand mixer bowl. Beat on low speed, then increase to medium-high and beat until marshmallow mixture has tripled in size. Pour into the prepared baking dish and smooth the top using a rubber spatula. Set marshmallow mixture aside and let stand, uncovered, 8 hours to overnight.
  • Dust a large cutting board with about 1 tablespoon powdered sugar. Loosen sides of marshmallow mixture from the baking dish, lift out onto the cutting board, and rub additional powdered sugar on top. Spray a sharp knife with cooking spray and cut marshmallows into 1-inch squares, 11 rows by 7 rows.
  • Toss marshmallows in a large bowl with remaining confectioners' sugar. Shake off excess sugar and transfer marshmallows to an airtight container.

Nutrition Facts : Calories 34.1 calories, Carbohydrate 8.4 g, Cholesterol 0.4 mg, Fat 0.2 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 9.4 mg, Sugar 5.6 g

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