Chocolate Marshmallow Wagon Wheels Recipes

CHOCOLATE MARSHMALLOW WHEELS

Steps:

• Before you start baking, make space in your freezer for a tray of biscuits. Now, make the biscuits. Put the butter and icing sugar in a large bowl, mash together with a wooden spoon then beat until smooth. Add the egg yolk, vanilla, milk, flour and a pinch of salt, and mix again. Tip onto your work surface and knead briefly until evenly mixed. Wrap in cling film, pat into a disc and chill for 20 mins.
• Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Dust the surface with a little flour, unwrap the dough and roll to about 1/2cm thickness. Use a 6cm cookie cutter to stamp out as many discs as you can, then re-roll the trimmings to cut out more - you should get about 30 in total. Place on the baking sheets and bake for 10-12 mins, swapping the trays over halfway through. Cool on a wire rack.
• Flip all the biscuits over so the base is now facing up. Transfer the marshmallow fluff to a piping bag fitted with a plain round nozzle. Dollop 1 tsp jam in the middle of half the biscuits, make sure to leave a border as they will spread once sandwiched. Pipe a large blob of marshmallow fluff on each of the other half of the biscuits. Sandwich the biscuits together, so each has marshmallow fluff and jam in the middle, then freeze for 30 mins to firm up.
• Melt 2/3 of the chocolate in short bursts in the microwave or over a pan of gently simmering water, once melted add the remaining chocolate and stir until its all melted. Remove the tray from the freezer and have a cooling rack to hand, set over a tray to catch any chocolate drips. Dunk each biscuit sandwich into the chocolate so it's completely submerged, then transfer to the cooling rack and leave to set. Eat the biscuits within 3 days.

CHOCOLATE MARSHMALLOW COOKIES

Steps:

• In a large bowl, cream butter and sugar. Add egg, milk and vanilla; mix well. Combine the flour, cocoa, baking soda and salt; beat into creamed mixture. , Drop by tablespoonfuls onto ungreased baking sheets. Bake at 350° for 8 minutes. Meanwhile, cut marshmallows in half. Press a marshmallow half, cut side down, onto each cookie. Return to the oven for 2 minutes. Cool completely on a wire rack., For icing, in a small saucepan, combine butter, cocoa and milk. Bring to a boil; boil for 1 minute, stirring constantly. Cool slightly; transfer to a small bowl. Beat in confectioners' sugar and vanilla until smooth. Spread over the cooled cookies. Top each with a pecan half.

CHOCOLATE-COVERED MARSHMALLOW COOKIES

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flours, salt, baking soda, baking powder, and cinnamon. In a large bowl, using an electric mixer, beat butter and brown sugar on high, scraping down bowl as needed, until light, 4 minutes. Add egg and beat to combine, scraping down bowl as needed. With mixer on low, gradually add flour mixture and beat until combined.
• Drop dough by tablespoonfuls, 3 inches apart, onto two parchment-lined baking sheets. With the bottom of a measuring cup dipped in flour, flatten cookies to 2 inches in diameter. Bake until dry and set, about 7 minutes, rotating sheets halfway through. Remove from oven and top each cookie with a marshmallow half. Bake until marshmallows are soft, 2 minutes.
• Remove from oven and, with a metal spatula, gently flatten each marshmallow. Let cookies cool completely on sheets on wire racks.
• Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted, 2 minutes. Remove bowl from pan. Place one cookie at a time on tines of a fork, submerge in chocolate, then tap fork on edge of bowl to remove excess. Place on wire rack set over a baking sheet. Let cookies set in refrigerator, about 10 minutes.