Churro Marshmallow Treats Recipes

LUCKY CHARMS MARSHMALLOW TREATS

Steps:

• Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on at least two sides; butter the foil. Pick out and reserve 1/2 cup the colorful marshmallows from the cereal.
• Melt the butter in a large saucepan over medium-low heat. Add the standard marshmallows and stir continuously until melted, about 5 minutes. Remove from the heat and stir in the cereal until coated.
• Press the mixture into the prepared baking dish and let cool completely at room temperature, about 1 hour.
• Meanwhile, put the chocolate in a medium microwave-safe bowl. Microwave for 30 second increments, stirring after each, until melted.
• Use the foil overhang to lift out the treats from the pan. Drizzle the chocolate over the treats and sprinkle with the reserved colorful marshmallows. Let the chocolate coating harden at room temperature, about 2 hours. Cut into 18 bars.

CHURRO MARSHMALLOW TREATS

Steps:

• Spray a 9x13 casserole dish with cooking spray and set aside. Measure out Cinnamon Toast Cereal into a large bowl and set aside. Over medium heat melt butter and marshmallows until marshmallows are melted. Blend well then pour over cereal and mix well. Pour cereal and gently press into prepared pan and allow to cool. Once cool, cut into squares and enjoy! **Microwave Directions Place Marshmallows and butter in a large microwave safe bowl. Cook on high for 2 minutes, stir well and cook for 1 more minute. Marshmallows should be melted and runny. Pour over cereal.

MARSHMALLOW TREATS

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.

MARSHMALLOWS MADE CHURROS

Steps:

• For the churros: Combine the gelatin with 3/4 cup water in a small bowl and set aside.
• Combine the granulated sugar, corn syrup, salt and 1/2 cup water in a medium saucepan and cook over medium heat until it reaches 235 to 240 degrees F (soft-ball stage) on a candy thermometer, 6 to 8 minutes. Remove from the heat.
• Pour the corn syrup mixture into the bowl of a stand mixer fitted with the whisk attachment, along with the bloomed gelatin and vanilla seeds. Whip on high speed until thick and fluffy, about 6 minutes.
• Line a baking sheet with parchment. Stir together the confectioners' sugar and cornstarch in a bowl and dust the parchment with the mixture. Fill a piping bag fitted with a medium open-star tip with the marshmallow mixture. Pipe twelve 4-inch churros onto the prepared baking sheet. Let set at room temperature, about 4 hours.
• For the topping: Fill a wide shallow bowl with some water. Combine the granulated sugar and cinnamon in another wide shallow bowl. Insert a skewer into a churro lengthwise to make a churro pop, then dip in the water and roll in the cinnamon sugar. Repeat with the remaining churros. Serve with hot chocolate.

CRISPY CHOCOLATE-MARSHMALLOW TREATS

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.)