CRISPY CHOCOLATE-MARSHMALLOW TREATS
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
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-MARSHMALLOW TREATS
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
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 CHERRY ALMOND MARSHMALLOW TREATS
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 9 large or 12 small bars
Number Of Ingredients 6
Steps:
- 1. Line a 9-by-9-inch square baking pan with nonstick aluminum foil, leaving a 1-inch overhang on each end to lift the finished treats out of the pan. You may need to use 2 sheets to cover the entire pan.
- 2. Put the marshmallows and butter in a large pot and set over medium heat. Cook, stirring, until the mixture is melted and smooth. Remove from the heat and stir in the almond extract. Add the cereal and continue to stir until well coated. Stir in most of the chocolate chips (reserve 1 tablespoon for sprinkling over the top) and the chopped cherries. Spoon into the foil-lined pan and press firmly with your hands until the treats are even. Sprinkle on the remaining 1 tablespoon chocolate chips and press them into the top with your hands. Cool at room temperature for 10 minutes.
- 3. Using the foil overhang, lift the treats out of the pan and cut with a butter knife into 9 or 12 bars.
MARSHMALLOW TREATS
Can substitute marshmallow creme instead of marshmallows.
Provided by ShanaLee
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 24
Number Of Ingredients 3
Steps:
- Melt butter in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.
- Add cereal. Stir until well coated.
- Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 13 x 9 inch pan. Cut into 2 x 2 inch squares when cool.
Nutrition Facts : Calories 64.7 calories, Carbohydrate 11.8 g, Cholesterol 5.1 mg, Fat 2 g, Protein 0.6 g, SaturatedFat 1.2 g, Sodium 64.8 mg, Sugar 5.2 g
CHOCOLATE RICE KRISPIES TREATS
Make and share this Chocolate Rice Krispies Treats recipe from Food.com.
Provided by tazdevilfan
Categories Dessert
Time 5m
Yield 18-24 serving(s)
Number Of Ingredients 4
Steps:
- Butter a 9x13x2 inch dish.
- Microwave butter, marshmallows, and chocolate chips on high for 2-3 minutes. Stir.
- Add Rice Krispies. Mix well.
- Spread into dish.
- Chill, then cut into squares.
EASY CHOCOLATE COVERED MARSHMALLOWS!
Easy recipe and after you coat with the chocolate you can dip in sprinkles-whatever colors fit your occasion, or you can roll in finely chopped nuts! Lots of fun for you and the kids will love helping! This recipe doubles, triples, etc. easily! Enjoy! :)
Provided by Sharon123
Categories Lunch/Snacks
Time 7m
Yield 14 marshmallows
Number Of Ingredients 5
Steps:
- In a 1-cup glass measure, heat together chocolate chips and shortening in a microwave oven on High about 1½ to 2 minutes, or until chocolate is melted and smooth when stirred. Or you may heat in a double boiler(I just place a pan that fits slightly in another pan that has boiling water and stir till melted and smooth).
- Using a fork, dip each marshmallow into chocolate over a cup. Place marshmallows 1 inch apart on a wax paper-lined baking sheet; immediately sprinkle sprinkles or the nuts on top, if using.
- Refrigerate until chocolate is firm, 45 to 60 minutes. Store, covered, in refrigerator. Enjoy!
CHOCOLATE COVERED MARSHMALLOWS
Easy and yummy. Great for parties.
Provided by Tricia D
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 45m
Yield 10
Number Of Ingredients 2
Steps:
- Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval. Do not overheat or chocolate will scorch.
- Dip the marshmallows in chocolate using a toothpick or fork to hold them. Place on waxed paper or aluminum foil, and freeze. Let marshmallows sit at room temperature for 5 minutes before serving.
Nutrition Facts : Calories 183.8 calories, Carbohydrate 27.1 g, Fat 10.1 g, Fiber 2 g, Protein 1.5 g, SaturatedFat 6 g, Sodium 9.5 mg, Sugar 22.5 g
CHOCOLATE MARSHMALLOW COOKIE TREATS
Marshmallows and hot fudge topping create over-the-top yummy fudgy cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 18
Number Of Ingredients 5
Steps:
- Make cookie dough as directed on package. Bake at 350° F for 10-12 minutes. Cut marshmallows in half using serrated knife. Immediately top each hot cookie with marshmallow cut-side down, pressing down firmly. Cool; place cookies on cooling racks.
- Microwave fudge topping on High 30 seconds or until warm. Spoon topping over each marshmallow-topped cookie. Top with candy sprinkles.
Nutrition Facts : Calories 240, Carbohydrate 40 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 190 mg, Sugar 27 g, TransFat 0 g
HOMEMADE CHOCOLATE MARSHMALLOWS
This looked so good, I had to post it here for safe keeping. I mean what could be better than chocolate marshmallows? I got this off About.com. I'm guessing at the quantities and time.
Provided by C. Taylor
Categories Candy
Time 30m
Yield 16 marshmallows
Number Of Ingredients 10
Steps:
- Prepare a 9x13 pan by lining it with aluminum foil and spraying the foil liberally with nonstick cooking spray.
- Place 1/4 cup plus 2 tbsp water in a small microwave-safe bowl, and microwave for 2 minutes. Pour 1/3 cup cocoa powder over the hot water, and stir or whisk to dissolve the cocoa.
- Place 1/2 cup cold water in the bowl of a large stand mixer. Sprinkle the gelatin on top and stir briefly to distribute. Let gelatin sit and dissolve for at least 5 minutes.
- Spoon warm cocoa mixture into gelatin, and stir or mix on low to thoroughly combine.
- Place remaining 1/2 cup of water, corn syrup, and sugar in a medium saucepan over medium-high heat. Stir to dissolve the sugar, and insert a candy thermometer.
- Allow the mixture to cook without stirring until it reaches 240 degrees on the thermometer. Brush down the sides occasionally with a wet pastry brush to avoid crystallization. While the candy cooks, briefly run the mixer on low once or twice to ensure the gelatin and cocoa is well-mixed.
- Once the candy reaches the proper temperature, remove it from the heat immediately. Turn the mixer to low, and slowly pour the hot syrup into the mixer bowl. Be careful, as the syrup is extremely hot. If you have a large (at least 3 cup) liquid measuring cup with a spout, you can transfer the hot syrup to the cup before pouring to make it easier.
- Gradually increase the speed of the mixer until it running on high. Whip the marshmallow mixture for 15-20 minutes, or until it is stiff and shiny. You can tell it is done when you stop the mixer and lift up the beater, the marshmallow will slowly drip back down into the bowl in a thick, shiny stream.
- Pour the marshmallow into the prepared pan and smooth the top. Allow it to sit and firm up at room temperature for at least 10 hours.
- Sift the powdered sugar, 4 tbsp cocoa powder, and cornstarch together. Cover your workstation with waxed paper to protect it, and liberally sprinkle the surface with the sugar/starch mixture. Sprinkle the top of the marshmallow with the sugar/starch coating, and flip the marshmallow face down onto the prepared surface.
- Carefully peel back the foil from the marshmallow. Spray a large smooth-bladed knife with nonstick cooking spray, and coat both sides with the coating powder. Cut the marshmallow into squares, coating the knife blade with sugar/starch as needed. Roll the cut edges of the marshmallows in the coating mixture so that all sides are smooth and not sticky.
- If desired, melt 12 ounces chocolate coating (or temper 12 ounces chocolate) and dip the cut marshmallows halfway into the chocolate. The chocolate needs to be able to set without refrigeration (which will ruin the texture of the marshmallows) so use only tempered chocolate or chocolate coating for dipping.
- To save marshmallows, store them in a dry airtight container in a temperate, dry location. Do not refrigerate them or keep them in a very humid place. Fresh marshmallows go stale after about a week, so these are best eaten soon after they are made.
Nutrition Facts : Calories 171.9, Fat 0.5, SaturatedFat 0.2, Sodium 13.6, Carbohydrate 43.7, Fiber 1.1, Sugar 33, Protein 1.7
MARTHA STEWART'S CRISPY CHOCOLATE-MARSHMALLOW TREATS
From the guru's website. Sounds easy, delish and great for parties. Haven't made, am posting for safe keeping.
Provided by Baked by Belle
Categories Dessert
Time 20m
Yield 16 pieces, 4 serving(s)
Number Of Ingredients 5
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 545, Fat 18.7, SaturatedFat 11.6, Cholesterol 45.8, Sodium 381.1, Carbohydrate 97.2, Fiber 2.1, Sugar 44.4, Protein 5.3
CHOCOLATE, PEANUT BUTTER AND MARSHMALLOWS
Make and share this Chocolate, Peanut Butter and Marshmallows recipe from Food.com.
Provided by Finally a mom
Categories Dessert
Time 11m
Yield 12-16 serving(s)
Number Of Ingredients 4
Steps:
- Melt chocolate chips, peanut butter and margarine for about 1 1/2 minutes in the microwave.
- Add marshmallows and mix.
- Pour in a greased 8inch pan and put in fridge for about 2 hours.
- If you need this quick, put in freezer for about 45 minutes.
Nutrition Facts : Calories 251.9, Fat 17.5, SaturatedFat 5.7, Sodium 118.5, Carbohydrate 22.9, Fiber 2.4, Sugar 17.1, Protein 6.3
EDIBLE CHOCOLATE MARSHMALLOW DREIDELS
For an easy spin on the Hanukkah top, whip up these fun, kid-friendly treats. Marshmallows form the dreidels' bodies, chocolate kisses serve as the tips, and pretzel sticks act as the knobs. A quick dip in melted chocolate provides a surface for piping white-chocolate Hebrew letters.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 12
Number Of Ingredients 5
Steps:
- Dip bottom of chocolate kiss in melted semisweet chocolate. Press onto marshmallow; transfer to a parchment-lined baking sheet. Repeat to make 12 dreidels. Refrigerate for 10 minutes.
- Cut a small slit in bottom of each marshmallow; insert 1 thin pretzel stick. Dip dreidels in chocolate, and return to baking sheet. Refrigerate until set, about 15 minutes.
- Fill a resealable plastic bag with melted white chocolate; cut a tiny opening in a corner, and pipe Hebrew letters onto 3 sides of each dreidel. Refrigerate at least 5 minutes or up to 8 hours before serving.
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