Chocolate Marshmallow Cutouts Recipes

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CHOCOLATE-MARSHMALLOW CLUSTERS



Chocolate-Marshmallow Clusters image

Form these easy, scrumptious two-ingredient Chocolate-Marshmallow Clusters for a quick treat! Our Chocolate-Marshmallow Clusters are great for bake sales.

Provided by My Food and Family

Categories     Recipes

Time 1h15m

Yield 12 servings, 2 clusters each

Number Of Ingredients 2

1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into small pieces
3 cups JET-PUFFED Miniature Marshmallows

Steps:

  • Melt chocolate as directed on package; pour over marshmallows in large bowl. Toss until evenly coated.
  • Drop rounded tablespoonfuls of marshmallow mixture into 24 mounds on baking sheet sprayed with cooking spray.
  • Refrigerate 1 hour or until firm.

Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 13 g, Protein 1 g

CHOCOLATE MARSHMALLOW CUTOUTS



Chocolate Marshmallow Cutouts image

I make rich, fudgy cookies that taste like brownies with a marshmallow filling. I usually use heart-shaped cutters, but I've also left them uncut and filled with pink marshmallow creme.-Kelly Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 2 dozen.

Number Of Ingredients 9

1-1/4 cups butter, softened
2 cups sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 jar (7 ounces) marshmallow creme

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until firm enough to shape., Preheat oven to 350°. Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Bake until cookies are set, 6-8 minutes. Using a 1-1/4-in. heart-shaped cookie cutter, score the center of half of the cookies. Cool completely on pans on wire racks., Using the same heart-shaped cookie cutter, gently cut scored cookie tops and remove the center of each. Spread marshmallow creme over the bottom of the solid cookies; cover with remaining cookies., Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to airtight freezer containers; return to freezer. To use, bake cookies as directed.

Nutrition Facts : Calories 197 calories, Fat 9g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 164mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.

BEST EVER CHOCOLATE CUTOUT COOKIES



Best Ever Chocolate Cutout Cookies image

This recipe is my grandmother's. this will be the best chocolate cutout cookie you have ever tasted! Very chocolaty with a lot of taste! Everyone asks for the recipe when I bake these! The kids love them so its time to share!! ENJOY!

Provided by KRISTA3

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Yield 36

Number Of Ingredients 7

1 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ¼ teaspoons baking powder
⅛ teaspoon salt
¾ cup butter, softened
1 ¼ cups white sugar
1 egg

Steps:

  • Sift together the flour, cocoa, baking powder and salt; set aside. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg. Gradually stir in the sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 2 hours.
  • Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Dough is sticky so be sure to add more flour to the rolling surface as needed. Place cookies 1 1/2 inches apart onto cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 85.9 calories, Carbohydrate 11.9 g, Cholesterol 15.3 mg, Fat 4.3 g, Fiber 0.7 g, Protein 1.1 g, SaturatedFat 2.6 g, Sodium 50.2 mg, Sugar 7 g

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 MARSHMALLOWS RECIPE



Chocolate Marshmallows Recipe image

These are the BEST Homemade Chocolate Marshmallows! Soft, fluffy, and very chocolatey. They are perfect for gift giving. And in your hot chocolate too! Detailed recipe for perfect results.INTERMEDIATE - This recipe is easy, but some familiarity is recommended. If you are making this for the first time, I recommend first reading the recipe and post thoroughly, and having all the ingredients measured out before starting. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results (especially important to weigh the cocoa powder).There is a long inactive time that is crucial for curing the marshmallows. You can also cure the marshmallows overnight or even up to 24 hours.

Provided by Dini @ The Flavor Bender

Categories     Candy & Confectionery     Chocolate desserts     Desserts

Time 6h50m

Number Of Ingredients 12

¼ cup confectioner's sugar
¼ cup cocoa powder
27 g gelatin powder (9 tsp OR 3 ¾ gelatin packets)
120 mL water (½ cup)
50 g dutch cocoa powder (about ⅓ cup)
80 mL boiling water (⅓ cup)
1 tbsp vanilla extract
½ tsp instant coffee granules (optional)
450 g white sugar (2 ¼ cups)
112 g golden syrup or corn syrup (⅓ cup)
60 mL water (¼ cup)
¼ tsp sea salt (I prefer to use ½ tsp)

Steps:

  • Apply a thin layer of butter or coconut oil on a 8 or 9 inch square pan. Alternatively, line the pan with parchment paper.
  • Whisk the confectioner's sugar and cocoa powder and set aside. You will not need to use all of it for the marshmallows.
  • Lightly grease a rubber spatula and a small offset spatula with butter or coconut oil - you'll be using these later.
  • Place the water in the bowl of your stand mixer. Sprinkle the gelatin over the water and stir to saturate the gelatin.
  • Set aside for at least 10 minutes to let the gelatin bloom. By the time the sugar syrup is ready, the gelatin will have bloomed.
  • Place the cocoa powder in a small bowl. Add the boiling water and stir until you have a smooth paste.
  • Dissolve the instant coffee in the vanilla extract and stir it in with the cocoa paste to get a smooth mixture. Set aside until needed.
  • Place the sugar, golden syrup or corn syrup, salt, and water in a saucepan.
  • Gently stir to saturate all of the sugar with the water, or make an "x" in the middle of the pot with your fingertip to allow the water to slowly saturate the sugar.
  • Heat the sugar mixture over medium high heat. Swirl the pot to make sure the sugar is dissolving in the liquid.
  • Brush the sides of the pot with a pastry brush dipped in cold water, OR close the pot with the lid and let the sugar syrup simmer for about 1 - 2 minutes. The condensation will help wash down any sugar crystals on the side of the saucepan.
  • Cook the sugar syrup further, swirling the pot frequently (do NOT stir), until the syrup temperature reaches 250 - 252°F with a candy thermometer.
  • Remove the saucepan from the heat. Let it sit for about 30 - 60 seconds until the bubbles subside.
  • Place the mixing bowl (with the bloomed gelatin) in your stand mixer with the whisk attachment. While running the mixer on medium low speed, pour the hot sugar syrup along the side of the bowl. The heat from the syrup will dissolve the gelatin. PLEASE BE CAREFUL, as the syrup is very hot.
  • Mix the gelatin and sugar mixture for about 1 minute, and then add the cocoa paste.
  • Increase the speed to medium - medium high and mix for about 3 - 4 minutes.
  • Increase the speed to high (the mixture should be slightly thicker), and whisk for a further 6 - 10 minutes, or until the mixture is ready.
  • The mixture is ready when it has doubled in size, and the marshmallow is a pale brown color with a glossy meringue like texture.
  • At this point, you should be able to see the marshmallow mix form strings that pull away from the side of the bowl as it's being mixed, and the bowl should still feel a little warm.
  • When the marshmallow mix is ready, scrape it all out into the prepared pan using the rubber spatula.
  • Working quickly, evenly spread the marshmallow mix in the pan with the offset spatula.
  • With a small sieve, sift the mallow mix over the surface of the marshmallow. Make sure the whole surface is coated in a thin, even layer.
  • Allow the marshmallow to cure (at room temperature) for at least 6 hours.
  • Once the marshmallow is cured, lift it out of the pan and place it on a cutting board. Gently peel off the parchment paper from the sides, so it's easier to cut it.
  • Cut the marshmallow into the size you prefer. I prefer to cut them into 6 x 6 for 36 pieces.
  • Use a clean, dry, sharp knife to cut through the marshmallow, wiping the blade clean between cuts.
  • Coat the cut marshmallows with the mallow mix to prevent the sides from being sticky.
  • The marshmallows are now ready to be eaten.
  • The marshmallows should be stored in an airtight container or jar. Keep them at room temperature. NOT in the fridge or freezer.

Nutrition Facts : ServingSize 1 marshmallow, Calories 65 kcal, Carbohydrate 16 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 18 mg, Fiber 1 g, Sugar 15 g

CHOCOLATE CUTOUTS



Chocolate Cutouts image

Provided by Warren Brown

Categories     dessert

Number Of Ingredients 0

Steps:

  • Chocolate: I use 60 percent cocoa mass pistols.A variety of percentage contents are on the market today. Usesomething that is 58 percent to 72 percent for a bittersweet.They have a great bittersweet sensation and it's relatively easyto find this percentage of cocoa mass in solid chocolate atgourmet grocery stores. They're also easier to cut-out andhandle. Milk chocolate (34 percent) will work but is alwayssofter and doesn't handle so easily. White chocolate will worktoo but faces the same handling problems as milk chocolate. Besure to chill these in refrigerator.
  • All chocolate for these cut outs will have to be tempered by the user. Even if it has been tempered (which it will have been by the manufacturer for packaging), the act of melting the chocolate will require the user to re-temper it. Use a brand of chocolate that is high quality, tastes great, and fits your budget. Oil based food dye: Find these at specialty baking supply stores, or easier, on-line. Try www.chefrubber.com, or www.inidatree.com for oil and acrylic based dyes. Cookie cutters: Use metal cookie butters and quickly heat the cutters over a gas flame to easily cut through the chocolate. DO NOT dip in hot water, as chocolate and water do not mix, even if the chocolate is solid. Melted chocolate should never come in contact with water or else the chocolate will seize. Stencils Parchment paper X-acto or sharp paring knife Sheet pans Digital thermometer Double boiler Measure out the quantity of chocolate desired. Melt 2/3 of total chocolate over a double boiler over low heat and the water just steaming (this will be a slow process). Test the temperature with a digital thermometer (do not go over 110 degrees F). Remove bowl from the heat and, bit by bit, add the remaining 1/3 non-melted chocolate to reduce temperature to 89 to 91 degrees F. Spread chocolate out on parchment paper and smooth it out with an offset spatula. Lift the paper and gently tap it on the counter to even out the chocolate and get rid of any air bubbles. Place the paper with the chocolate on a cookie sheet and refrigerate until the chocolate is solid. Chill or leave on counter until hardened. I recommend leaving it on counter until it sets, then chill to make super hard for cutting with cookie cutter. Cut out shapes in the chocolate with cookie cutters, using shapes without close corners where the chocolate would get stuck easily. To make your own shapes, create a stencil using poster board and trace around it with a sharp knife. For bright colors use white chocolate and tint it with oil based food coloring. After you have cut out the shapes attach them to a frosted cake with a little melted chocolate.

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.

CHOCOLATE AND MARSHMALLOW ICING



Chocolate and Marshmallow Icing image

Rich and gooey icing.

Provided by CelticNordicGal

Time 15m

Yield 12

Number Of Ingredients 5

1 cup chocolate chips
1 cup marshmallows
½ cup packed brown sugar
4 tablespoons unsalted butter
1 teaspoon vanilla extract

Steps:

  • Stir chocolate chips, marshmallows, brown sugar, butter, and vanilla in a saucepan over medium heat until sugar is dissolved and chocolate chips are melted, 5 to 10 minutes. Continue stirring and bring to a boil.n
  • Remove from the heat and immediately pour over a cake.n

Nutrition Facts : Calories 150.1 calories, Carbohydrate 21.3 g, Cholesterol 10.2 mg, Fat 8 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 4.9 g, Sodium 8 mg, Sugar 19 g

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PIN ON RECIPES
I usually use heart-shaped cutters, but I've also left them uncut and filled with pink marshmallow creme.—Kelly Ward, Stratford, Ontario. Jan 25, 2016 - I make rich, fudgy cookies that taste like brownies with a marshmallow filling. I usually use heart-shaped cutters, but I've also left them uncut and filled with pink marshmallow creme.—Kelly Ward, Stratford, Ontario . Jan 25, 2016 …
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