Crunchy Mallow Candy Recipes

MIKE'S CRISPY TREATS

Steps:

• Thoroughly grease a 9-inch-by-13-inch baking dish with softened butter.
• Add the 4 tablespoons butter to a medium pot over medium heat. When the butter is melted, stir in the white mini marshmallows and heat until they're totally melted. Stir in the salt. Remove from the heat and pour in the cereal, folding gently until it is all combined. Then gently fold in the rainbow mini marshmallows. Press into the prepared baking dish. Let cool completely.
• Melt the bark according to the package directions. Cut the treats into 12 pieces. Dip half of each piece into the white chocolate and place onto wax paper. Let set and serve.

CHOCOLATE PECAN CRISPY TREATS

Steps:

• Thoroughly grease a 9-by-11-inch pan and set aside.
• Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and salt and stir until melted. Halfway through the melting process, add the chocolate-hazelnut spread and stir until smooth.
• Meanwhile, melt the semisweet chocolate over a double boiler until smooth. Remove from the heat and let it cool quite a bit.
• Add the crisped rice cereal to a large bowl and fold in the marshmallow/chocolate-hazelnut mixture. When it's almost all combined, add the mini marshmallows and continue folding until everything's combined.
• Immediately press the mixture into the prepared pan. Sprinkle with half the pecans. Drizzle the chocolate in zigzags all over the top of the treats. Sprinkle the remaining pecans on top. Allow to set, then cut into squares.

CRUNCHY CANDY CLUSTERS

Steps:

• Place candy coating in a 5-qt. slow cooker. Cover and cook on high for 1 hour. Add peanut butter. Stir in extract if desired. , In a large bowl, combine the cereals and marshmallows. Add the peanut butter mixture and stir until the cereal mixture is well coated. Drop by tablespoonfuls onto waxed paper. Let stand until set. Store at room temperature.

CRISPY RICE CANDY

Steps:

• In a large bowl, combine cereal, peanuts, marshmallows and peanut butter. Stir until evenly mixed.
• In a microwave-safe bowl, or in a double boiler, cook chocolate until melted. Stir occasionally until chocolate is smooth. Stir chocolate into cereal mixture. Mixture will be slightly runny.
• Drop by tablespoons onto waxed paper. Let set until firm, 2 hours. Store in an airtight container.

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.

CHOCOLATE-PEANUT BUTTER MALLOW BARS

Steps:

• Heat oven to 350°F.
• Combine dry cake mix, butter and 1/3 cup milk; press 2/3 onto bottom of 13x9-inch pan. Bake 12 to 14 min. or until center is almost set; cool 3 min.
• Mix peanut butter and remaining milk until blended; spread onto crust. Top with small spoonfuls of the marshmallow creme and remaining cake mixture. Sprinkle with nuts and chocolate; press gently into cake mixture.
• Bake 18 min. or just until center is set. Cool completely before cutting into bars.

CHOCOLATE MARSHMALLOW CANDY SQUARES

Steps:

• Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. , Microwave the chocolate chips, butterscotch chips and peanut butter at 70% power for 2 minutes; stir. Microwave in 10- to 20-second intervals until melted; stir until smooth. Cool for 1 minute. Stir in marshmallows and peanuts. , Spread into prepared pan. Refrigerate until firm. Using foil, lift candy out of pan. Discard foil; cut into 1-1/2-in. 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.)

FIRECRACKER CRISPY MARSHMALLOW POPS RECIPE BY TASTY

Steps:

• In a large glass bowl, melt the marshmallows and butter in the microwave for 3 minutes. Stir to fully incorporate.
• Mix in the puffed rice cereal and stir until evenly coated.
• Add the fizzy rock candy and stir until well combined. Be sure to add the candy no sooner than this stage, for it may lose its "pop" if mixed with the hot marshmallow mixture.
• Spread the mixture in a 9x9-inch (23x23-cm) pan lined with parchment paper and press down to create an even layer. Top with fizzy rock candy.
• Dip 9 straws sticks in a bit of melted white chocolate and place them in 3 even rows across the baking tin.
• Let the white chocolate harden at room temperature for 30 minutes or in the refrigerator for 10 minutes.
• Remove the parchment paper and cut into 9 equal squares.
• Dip the treats into melted milk chocolate going half way up, and decorate with sprinkles and more rock candy.
• Place the completed pops on a parchment paper-lined sheet tray and let sit for about an hour until the chocolate is set.
• Enjoy!

CRUNCHY MALLOW CANDY

Steps:

• Cut each square of chocolate into 4 pieces.
• Melt chocolate with peanut butter over double boiler over hot but not boiling water.
• Stir until well blended.
• Cool slightly.
• Fold in marshmallows.
• Drop by tablespoonfuls onto waxed paper lined cookie sheets.
• Chill until firm and store in fridge.