Chocolate Marshmallow Puffs Recipes
MARSHMALLOW PUFFS
With peanut butter, chocolate and marshmallows, these treats were very popular with our three kids as they were growing up-and now I make them for our two grandchildren. They're perfect for the holidays when time is so precious. -Dody Cagenello, Simsbury, Connecticut
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 3 dozen.
Number Of Ingredients 4
Steps:
- Line a 9-in. square pan with foil; butter the foil. Arrange marshmallows in pan. In a microwave, melt the chocolate chips, peanut butter and butter; stir until smooth. Pour and spread over the marshmallows. Chill completely. Cut into 1-1/2-in. squares.
Nutrition Facts : Calories 83 calories, Fat 5g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 28mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
NUTTY CHOCOLATE MARSHMALLOW PUFFS
Meet the Cook: We like to do things BIG here in Texas, so don't expect a dainty little barely-a-bite truffle from the surprising recipe. Folks are delighted to discover a big fluffy marshmallow inside the chocolate and nut coating. -Pat Ball, Abilene, Texas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 40 candies.
Number Of Ingredients 5
Steps:
- In a heavy saucepan, heat chocolate chips, milk and marshmallow creme just until melted; stir until smooth (mixture will be thick). , With tongs, immediately dip marshmallows, one at a time, in chocolate mixture; allow excess to drip off. Quickly roll in pecans. Place on waxed paper-lined baking sheets (Reheat chocolate mixture if necessary for easier coating.), Refrigerate until firm. Store in the refrigerator in an airtight container.
Nutrition Facts : Calories 208 calories, Fat 12g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 31mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE MARSHMALLOW PUFFS
Provided by sassy
Time 3h
Yield 60
Number Of Ingredients 11
Steps:
- Put marshmallows in the freezer for a couple of hours. In a large mixing bowl, sift together the flour, salt, cocoa, and baking soda. In a separate bowl, cream together the shortening and both sugars. Blend in unbeaten eggs and vanilla. Beat well. Stir in flour mixture and blend thoroughly. Stick bowl in fridge until dough is hardened. Shape 1 teaspoon sized piece of dough around each marshmallow and seal well. Roll in sugar. Bake at 400 degrees F on a greased sheet for 5 to 7 minutes, or until cookies crack. Cool for about 2 minutes before removing from cookie sheet. cook's notes These stay moist if you keep them in a canister, cutting off all possible ways of air getting in.
CHOCOLATE MARSHMALLOW PUFFS
Soft, chocolate puffs with real marshmallows inside ... covered in sugar. They stay moist if you keep them in a cookie can with cellophane, cutting off all possible ways of air getting in.
Provided by Chrissy
Categories Chocolate Cookies
Yield 30
Number Of Ingredients 11
Steps:
- Put marshmallows in the freezer for a couple of hours.
- In a large mixing bowl, sift together the flour, salt, cocoa, and baking soda. In a separate bowl, cream together the shortening and both sugars. Blend in unbeaten eggs and vanilla. Beat well.
- Stir in flour mixture and blend thoroughly.
- Stick bowl in fridge; until dough is hardened.
- Shape 1 teaspoon sized piece of dough around each marshmallow, seal well. Roll in sugar.
- Bake at 400 degrees F (205 degrees C) on greased sheet for 5 to 7 minutes, or until cookies crack. Cool for about 2 minutes before removing from cookie sheet.
Nutrition Facts : Calories 168.3 calories, Carbohydrate 24.2 g, Cholesterol 12.4 mg, Fat 7.6 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 2 g, Sodium 126.9 mg, Sugar 13.4 g
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