Chocolate Roll With Marshmallows Recipes

STAINED GLASS CANDY II

Steps:

• Melt butter and chocolate chips in a pan over low heat. Let the mixture cool slightly before stirring in walnuts and marshmallows. Let cool.
• Spread coconut on waxed paper. Divide the cooled dough into two even portions. Form each portion into a long roll. Coat the rolls with the coconut. Wrap the rolls in waxed paper then again in plastic wrap. Refrigerate overnight or longer. Cut into 1/2 inch slices to serve.

CHOCOLATE ROLL WITH MARSHMALLOW CREAM FILLING RECIPE - (4.1/5)

Steps:

• For Cake: Preheat oven to 350 degrees. Spray jelly roll pan 15 1/2 x 10 1/2 x 1 inch with Baker's Joy or grease and flour pan. Beat eggs in bowl on high speed until thick, about 5 minutes. Add sugar gradually then beat in water and vanilla on low. Add flour, cocoa, salt and baking powder gradually. Beat just until smooth. Pour into prepared pan and bake 15 minutes or until toothpick inserted in center comes out clean. Immediately remove cake, invert onto towel that was sprinkled with powdered sugar. Roll cake up with towel. Cool on cake rack, 30 minutes or until cool. Unroll cake and spread with filling. For Filling: Cream crisco shortening, butter and powdered sugar. Add vanilla and marshmallow cream and beat until smooth. Spread on chocolate cake, then roll up. For Glaze: Heat cream over medium heat until it begins to simmer. Quickly remove from heat and add the chocolate chips. Stir until chocolate has melted. Pour over the top of cake and allow to cool. Refrigerate.

CHOCOLATE SPONGE ROLL WITH MARSHMALLOW FILLING

Steps:

• sift together flour cocoa salt baking powder and 1 cup of sugar.
• seperate eggs.
• beat egg whites with cream of tarter until soft peaks are formed
• then add 1/2 cup sugar gradually
• until firm peaks are formed
• about 8 minutes with electric mixer
• stir together yolks water and vanilla.
• blend in the sifted dry ingredients
• beat 1 minute
• carefully fold into the egg whites
• pour into waxed papaer lined jelly roll pan or cookie sheet for us poor bakers lol
• do not grease sides of pan
• bake in moderate 350 degree oven for 15 minutes
• remove from pan immediately and roll in towel dusted with confectioners sugar
• cool
• when cool remove gently from towel
• spread inside with marsmallow cream and reroll
• dust outside with confectioners sugar.
• and sprinkle with colored sugars.
• chill before slicing
• for the filling
• combine sugar.
• cream of tarter and water
• cook together until syrup spins a thread 240 degrees
• beat egg whites until stiff
• add marshmallows to sirup
• beat until marshmallows are dissolved
• poUr over eggs whites (temper them 1st).
• beat until smooth.

CHOCOLATE MARSHMALLOW ROLL

Steps:

• Melt chocolate with butter in the microwave.
• Add in icing sugar and egg; cool slightly.
• Mix in marshmallows into chocolate/butter mixture until they are coated with chocolate mixture.
• Tear 3 sheets of foil paper about 12x18 inches each.
• Sprinkle a 2-in band of coconut down the lengh of the foil.
• Spoon 1/3 of the marshmallow mixture over the coconut.
• Sprinkle the remaining coconut over marshmallow mixture.
• Wrap up in the foil to make a long roll, sealing well.
• Make 2 more rolls; wrap and freeze until firm.
• (will keep for 2 months in the freezer).
• When ready to use, remove from freezer, and slice frozen, 1/2-in thick.
• If desired, place sliced pieces in coloured cupcake papers to serve.
• Store in freezer.

CHOCOLATE CHIP MARSHMALLOW SQUARES

Steps:

• On stovetop or in microwave melt first 3 ingredients.
• When melted add vanilla and marsmallows, mix well and put in a buttered 9x9 (can use a 9x13 but they will not be as thick) Place in refrigerator to set& cool.