Double Chocolate Marshmallow Flapjacks Recipes

DOUBLE CHOCOLATE-MARSHMALLOW MILKSHAKES

Steps:

• Whisk 1/2 cup heavy cream (ideally extra-cold), 1/4 cup marshmallow fluff and 1/8 teaspoon vanilla extract until stiff peaks form; set aside. Combine 1 cup cold whole milk and 1/4 cup chocolate sauce in a blender. Add 3 cups chocolate ice cream; blend until smooth. Fill 4 glasses one-quarter of the way with the shake; add some marshmallow cream, then more milkshake, then cream, then milkshake. Finish with a dollop of marshmallow cream and garnish with grated bittersweet chocolate.

DOUBLE CHOCOLATE-MARSHMALLOW CAKE

Steps:

• Heat oven to 350ºF.
• Line 2 (9-inch) round pans with parchment paper; spray with cooking spray. Beat first 5 ingredients in large bowl with mixer on low speed just until moistened. Beat on medium speed 2 min.; pour into prepared pans.
• Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Loosen cakes from sides of pans with knife; invert onto wire racks. Gently remove pans and parchment paper. Cool cakes completely.
• Microwave COOL WHIP and chocolate in medium microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool 5 min. Meanwhile, cut each cake horizontally in half.
• Stack cake layers on baking sheet, spreading 1/4 cup COOL WHIP mixture between each layer. Spread top with remaining COOL WHIP mixture.
• Top cake with marshmallows; broil 1 to 2 min. or until marshmallows are golden brown. Store leftover cake in refrigerator.

DOUBLE CHOCOLATE MARSHMALLOW COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine cream cheese and butter in a large bowl with an electric mixer until smooth. Beat in egg and vanilla extract; gradually add cake mix. Stir semisweet chocolate chips and miniature marshmallows into the dough. Cover bowl with plastic wrap.
• Refrigerate dough until firm, about 2 hours.
• Drop dough by rounded tablespoons onto an ungreased baking sheet. Bake in the preheated oven until edges are slightly brown, 10 to 12 minutes.

DOUBLE CHOCOLATE & MARSHMALLOW FLAPJACKS

Steps:

• Preheat the oven to 160°c/ 140° fan/ gas mark 3 and line a square baking tin (approximately 25cm square) with greaseproof paper.
• In a glass bowl weigh out your butter, sugar and milk chocolate. Melt this over a pan of hot water making sure the water doesn't touch the bowl.
• Stir in the golden syrup to this mixture.
• In a separate bowl weigh out your oats and pour the melted mixture in, stirring until it is fully combined.
• Break your white chocolate up into chunks and cut up your marshmallows into pieces and add them to the mixture. Make sure they are evenly distributed so that every piece of flapjack will have plenty in.
• Put this mixture into the tin and spread out evenly, popping it into the oven for around 20 mins. It'll be ready once the mixture has firmed up a little and the marshmallows have bubbled up but not browned too much, doesn't matter if they are a little bit golden on top.
• Allow the flapjack to completely cool in the tin and then turn out onto a work surface. (If they are still a little too soft and gooey put them in the fridge for 10-15 mins.)
• Cut the block into 16 pieces (4x4.)
• Eat and enjoy!

DOUBLE CHOCOLATE-MARSHMALLOW MILKSHAKES

Steps:

• Whisk together the heavy cream (ideally extra-cold), marshmallow fluff and vanilla extract until stiff peaks form. Set aside.
• In a blender, combine milk and chocolate sauce. Add ice cream and blend until smooth.
• Fill 4 glasses one-quarter of the way with the shake; add some marshmallow cream, then more milkshake, then cream, then milkshake. Finish with a dollop of marshmallow cream and garnish with grated bittersweet chocolate.

DOUBLE CHOCOLATE MARSHMALLOW COOKIES

Steps:

• Melt chocolate over a double broiler, stirring occasionally until smooth.
• Sift together flour, cocoa, baking powder, and salt, set aside.
• In a medium bowl, cream butter with the sugars.
• Beat in eggs, one at a time. Add coffee powder, vanilla, and blend. Stir in the melted chocolate.
• Use a wooden spoon, stir in the dry ingredients just until everything comes together. Add in marshmallows before dough sets.
• Cover and let stand for 35 minutes or longer so the chocolate can set. (do not refrigerate).
• Preheat oven to 350°F Line cookie sheets with parchment paper. Roll dough into walnut sized balls or drop by rounded tablespoonfuls. Make sure to leave 2 inches all around for room to spread.
• Bake 8 to 10 minutes. Allow to cool on baking sheet for 10 minutes before transferring to wire racks to cool.

DOUBLE CHOCOLATE MARSHMALLOW COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, cream butter, white sugar, and brown sugar together. Beat in eggs and vanilla. Add flour, cocoa powder, baking soda, and salt and stir until dough forms. Fold in chocolate chips and marshmallow bits .
• Drop heaping tablespoonfuls of dough onto large baking sheet and cook for 8-9 minutes. Remove from oven and let cool on baking sheet for about 5 minutes before moving to a wire rack to finish cooling.