Coffee Mallow Recipes

COFFEE MALLOW PIE

Steps:

• In a heavy saucepan, bring water to a boil; stir in coffee until dissolved. Reduce heat; add marshmallows and butter. Cook and stir over low heat until marshmallows are melted and mixture is smooth., Set saucepan in ice and whisk mixture constantly until cooled. Fold in whipped cream; spoon into pastry shell. Sprinkle with nuts. Refrigerate for at least 3 hours before serving. Garnish with whipped cream and chocolate curls if desired.

COFFEE MALLOW DESSERT

Steps:

• Combine cookie crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture onto the bottom and up the sides of two lightly greased 10-oz. custard cups; set aside. , Place coffee and eight marshmallows in a blender; cover and process until smooth. Add the remaining marshmallows; cover and refrigerate in the blender for 2 hours or until cold. Process again until smooth; transfer to a bowl. , In a small bowl, beat cream until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form. Gently fold into coffee mixture. Spoon into prepared cups; sprinkle with reserved crumbs. Refrigerate for at least 1-2 hours before serving.

COFFEE-MALLOW MOUSSE

Steps:

• Dissolve coffee in boiling water, then dissolve the marshmallows in the hot coffee. Refrigerate to cool.
• When cool, fold in Cool Whip.
• Line a buttered bowl or mold with ladyfingers. Pour the marshmallow mixture into the bowl. Top with grated chocolate.
• Chill for 3-4 hours until firm. Unmold onto serving plate.

COFFEE MARSHMALLOW CRISPY TREATS

Steps:

• Lightly butter an 8-inch square pan.
• In a large pot, melt the butter over very low heat. Stir in the marshmallows, getting them all coated with the butter. Slowly melt the marshmallows, stirring frequently. When the marshmallows are melted and smooth, remove the pan from the heat. Stir in the instant coffee (2 tablespoons for a rich coffee flavor, 3 tablespoons for a real kick) and mix until it is dissolved into the melted marshmallow. Gently fold in the rice cereal. When it is completely coated, lightly press the mixture into the prepared pan with your buttered hands. When cool, cut the treats into bars and serve.

COFFEE-MALLOW TORTE

Steps:

• In medium bowl combine cookie crumbs and butter. Press into bottom and about 1 1/2 inches up sides of a 9-inch springform pan; set aside.
• In small saucepan combine hot fudge topping and coffee crystals. Heat and stir over low just until smooth; cool slightly. Spread topping over crumb mixture.
• In large bowl stir marshmallow creme into whipped dessert topping until combined; set aside.
• In chilled large bowl stir ice cream with a wooden spoon until softened. Fold in whipped topping mixture. Spoon into crust. Sprinkle with chopped pecans and half of the grated chocolate. Cover and freeze for 6 hours or until firm.
• Before serving, let stand at room temperature for 10 minutes before releasing the pan. Drizzle with caramel topping and remaining grated chocolate. If desired, garnish with pecan halves.

COFFEE MALLOW

Steps:

• With wet scissors, cut marshmallows into quarters. Put in the top of a double boiler with coffee. When melted, take from heat and cool until it begins to thicken. Beat cream until thick; fold together with marshmallow mixture and vanilla. Chill in pretty dishes until set. Editor's Extra: Use about 3 cups of miniature marshmallows to cut-out the cutting-up!

COFFEE MALLOW DESSERT

Steps:

• Combine cookie crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture onto the bottom and up the sides of two lightly greased 10-oz. custard cups; set aside.
• Place coffee and eight marshmallows in a blender; cover and process until smooth. Add the remaining marshmallows; cover and refrigerate in the blender for 2 hours or until cold. Process again until smooth; transfer to a bowl.
• In a mixing bowl, beat whipping cream until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form. Gently fold into coffee mixture. Spoon into prepared cups; sprinkle with reserved crumbs. Refrigerate for at least 1-2 hours before serving.

CHOCOLATE COFFEE MALLOW CUPS

Steps:

• Dissolve coffee granules in water in medium saucepan. Add marshmallows and chocolate; cook and stir on low heat until marshmallows are melted and mixture is well blended.
• Refrigerate 45 min. or until mixture begins to thicken, stirring occasionally. Stir in COOL WHIP.
• Spoon into 6 dessert dishes. Refrigerate 4 hours or until firm.