Crisp Chocolate Marshmallow Squares Recipes

CRISPY CHOCOLATE SQUARES

Steps:

• In a large microwave-safe bowl, combine the marshmallows, peanut butter, chocolate chips and butter. Cover and microwave on high for 1-1/2 minutes. Stir until well blended (the mixture will be lumpy). Add cereal and peanuts; stir until well coated. Spread into a greased 13-in. x 9-in. pan. , For the frosting, combine chocolate chips, butter and milk in another microwave-safe bowl. Cover and microwave on high for 1 minute. Add sugar and vanilla. With an electric mixer, beat frosting until smooth. Spread over the cereal mixture. Cover and refrigerate until firm, about 2 hours. Cut into squares.

DELUXE CHOCOLATE MARSHMALLOW BARS

Steps:

• Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking powder and salt; gradually add to creamed mixture. Stir in nuts if desired. Spread into a greased 15x10x1-in. baking pan. , Bake until set, 15-18 minutes or until set. Sprinkle with marshmallows; bake 2-3 minutes longer or until melted. Place pan on a wire rack. Using a knife dipped in water, spread marshmallows evenly over the top. Cool completely., For topping, combine chocolate chips, peanut butter and butter in a small saucepan. Cook and stir over low heat until blended. Remove from the heat; stir in Rice Krispies. Immediately spread over bars. Chill until set.

CHOCOLATE MARSHMALLOW SQUARES

Steps:

• Cook butter, eggs, sugar and salt over a low heat, stirring constantly, till thickened (about 10 minutes). Add vanilla and cool. (I cool in sink with cold water).
• Add graham cracker crumbs, marshmallows and nuts to the cooled mixture. Mix well and press into a buttered 9 x 9 pan.
• Cover with chocolate icing. Refrigerate, then cut into bars. Freezes well.

CHOCOLATE MILE-HIGH MARSHMALLOW SQUARES

Steps:

• In a large microwave safe bowl, melt chips, and peanut butter together for 2 minutes.
• Stir.
• Microwave additional 10-20 second interval's until smooth.
• Cool for 1 minute.
• Stir in marshmallows and peanuts.
• Spread into a foil-lined 9x13 inch baking pan.
• Refrigerate until firm.

CHOCOLATE MARSHMALLOW SQUARES

Steps:

• Preheat oven to 350°F
• Grease a 13x9x2 inch baking pan.
• Cream together sugar and butter until fluffy.
• Beat in eggs and vanilla.
• In a separate bowl, mix together flour, walnuts cocoa and baking powder.
• Stir into butter mixture.
• Spread in the bottom of prepared baking pan.
• Bake 15 to 20 minutes or until center is set.
• Sprinkle marshmallows evenly over top. Bake for 3 minutes to melt.
• Remove from oven and let it cool down.
• Combine chocolate chips and peanut butter in a medium saucepan.
• Cook and stir over low heat until melted and smooth, about 3 minutes.
• Stir in cereal and salt and mix gently to combine.
• Spread the mixture over the marshmallow layer.
• Let them cool down before cutting into bars.
• Store in the refrigerator.

MARSHMALLOW CRISPIE BARS

Steps:

• Coat a 9 x 13 inch pan with spray oil or margarine.
• In a large saucepan, melt the butter or margarine over low heat. Add the vanilla. Melt the marshmallows into the margarine, stirring. Add the cereal when the marshmallows have melted; stir until cereal is coated. Quickly pour into the prepared pan. Use a sheet of waxed paper to press the mixture down flat and evenly into the pan.
• Let set for 2 to 3 hours. Cut into squares.

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.)

CRISP CHOCOLATE MARSHMALLOW SQUARES

Steps:

• Make ganache:
• Melt chocolates with cream, liqueur, and espresso powder in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, whisking occasionally, until smooth, 6 to 8 minutes. Remove from heat and let stand at room temperature until thickened, about 2 hours.
• Make marshmallow squares:
• Line a 13- by 9-inch baking pan with a long sheet of foil, leaving a 1-inch overhang on each end.
• Melt marshmallows and butter with sugar, cocoa powder, and salt in a 2 1/2- to 3-quart heavy saucepan over low heat, stirring frequently, until smooth, 3 to 5 minutes.
• Remove from heat and gently stir in puffed-rice cereal. Transfer to lined baking pan, pressing mixture evenly onto bottom with dampened fingertips. Cool to room temperature, about 20 minutes, then carefully lift from pan by grasping both ends of foil. Peel off and discard foil, then cut into 1-inch squares.
• Spread some of ganache on half of squares, using about 1/2 teaspoon ganache each, then top with remaining squares. Reheat remaining ganache in metal bowl over barely simmering water, whisking occasionally, until loosened, then drizzle over tops of squares.
• Let squares stand until set, about 15 minutes.