Easter Marshmallow Bark Recipe 455
MARSHMALLOW EASTER BARK RECIPE - (4.5/5)
Provided by mjohnmeyer
Number Of Ingredients 4
Steps:
- Line a small cookie sheet with parchment paper. Place white chocolate and shortening in a medium sized glass bowl. Melt chocolate in the microwave for 1 minute. Stir, then return to the microwave for 30 seconds. Stir again. If not fully melted, return for 30 more seconds, then remove and stir until melted. Add the marshmallows to the bowl and stir to coat (quickly so the marshmallows do not begin to melt). Transfer the chocolatey marshmallows to the prepared pan. Using a rubber spatula, extend the marshmallows to the edge of the pan. Press down slightly to make it all flat and even. Shake on any sprinkles you'd like to decorate with. Place the pan in the freezer for about 20 minutes, or until chocolate is set. Remove from the freezer and let sit on the counter to return to room temperature. Cut into pieces or, if using a cookie cutter, spray the edges with cooking spray (to avoid sticking, and cut.
EASTER MARSHMALLOW BARK
Steps:
- Measure out 3 cups of marshmallows. Line an 8x11 glass dish or a half-sized cookie sheet {like I used!} with parchment paper.
- Pour chocolate chips into a glass or ceramic bowl and microwave for 1 minute 30 seconds. Let sit 2 minutes. Gently stir and add another 15-20 seconds if chocolate isn't fully melted.
- Add marshmallows and stir to coat.
- Transfer chocolatey marshmallows to your prepared pan. Using a rubber scraper, make sure marshmallows extend to the edge of the pan. Press down slightly to make it all somewhat even. Shake on any sprinkles you'd like to decorate the bark with.
- Put in the freezer for about 20 minutes, until chocolate is set. You want to use the freezer so that it cools the mixture as quickly as possible- you don't want those marshmallows to melt!
- Remove from the freezer and let sit on the counter to return to room temperature. Cut into pieces. If you use a cookie cutter, I suggest using a metal one and spraying the edges with cooking spray prior to cutting.
Nutrition Facts : ServingSize 1 g, Calories 198 kcal, Carbohydrate 27 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 6 mg, Sodium 36 mg, Fiber 1 g, Sugar 24 g
EASTER MARSHMALLOW BARK RECIPE - (4.5/5)
Provided by kctchr
Number Of Ingredients 4
Steps:
- Measure out 3 cups of marshmallows. Line an 8x11 glass dish or a half-sized cookie sheet {like I used!} with parchment paper. Put white chocolate and shortening in a medium sized glass bowl. Melt chocolate in the microwave for 1 minute. Give it a small stir, then return to the microwave in 30 second increments, until chocolate melts completely when you stir it. After chocolate is melted, add marshmallows and stir to coat. You'll want to do this kind of quickly- be sure the chocolate coats the marshmallows well, but if you take too long the marshmallows start to melt, which you don't want. Transfer chocolatey marshmallows to your prepared pan. Using a rubber scraper, make sure marshmallows extend to the edge of the pan. Press down slightly to make it all somewhat even. Shake on any sprinkles you'd like to decorate the bark with. Put in the freezer for about 20 minutes, until chocolate is set. You want to use the freezer so that it cools the mixture as quickly as possible- you don't want those marshmallows to melt! Remove from the freezer and let sit on the counter to return to room temperature. Cut into pieces. If you use a cookie cutter, I suggest using a metal one and spraying the edges with cooking spray prior to cutting
MARSHMALLOW EASTER EGGS
I've been making these wonderful marshmallow Easter eggs for years. These candies are a big hit with marshmallow lovers. -Betty Claycomb, Alverton, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield About 3 dozen.
Number Of Ingredients 10
Steps:
- Spread 7 cups flour in each of three 13x9-in. pans and 4 cups flour in a 9-in. square pan. Carefully wash the egg in a mild bleach solution (1 teaspoon chlorine bleach to 1 qt. warm water); dry. Press washed egg halfway into the flour to form an impression. Repeat 35 times, 2-in. apart; set aside., In a small bowl, sprinkle the gelatin over cold water; set aside. In a large saucepan, combine the sugar, 1/2 cup corn syrup and hot water. Bring to a boil over medium heat, stirring constantly, until a candy thermometer reads 238° (soft-ball stage). Remove from the heat; stir in remaining corn syrup., Pour into a large bowl. Add reserved gelatin, 1 tablespoon at a time, beating on high speed until candy is thick and has cooled to lukewarm, about 10 minutes. Beat in vanilla., Spoon lukewarm gelatin mixture into egg depressions; dust with flour. Let stand for 3-4 hours or until set., Brush excess flour off marshmallow eggs. Dip each egg in chocolate candy coating. Place flat side down on waxed paper. Let stand until set. Drizzle each colored candy coating over eggs.
Nutrition Facts : Calories 147 calories, Fat 4g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 28g carbohydrate (28g sugars, Fiber 0 fiber), Protein 1g protein.
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SUPER EASY EASTER MARSHMALLOW BARK - INSTRUCTABLES
From instructables.com
Estimated Reading Time 3 mins
- Ingredients. 1 bag white chocolate chips {12 oz} 3 cups mini rainbow marshmallows. about 1 TBSP shortening {optional, but it really makes the melting process easier!}
- Melt the Chocolate. Measure out 3 cups of marshmallows. Line an 8x11 glass dish or a half-sized cookie sheet {like I used!} with parchment paper.
- Add Marshmallows to Melted Chocolate. After chocolate is melted, add marshmallows and stir to coat. You'll want to do this kind of quickly- be sure the chocolate coats the marshmallows well, but if you take too long the marshmallows start to melt, which you don't want.
- Transfer to the Pan. Transfer chocolatey marshmallows to your prepared pan. Using a rubber scraper, make sure marshmallows extend to the edge of the pan.
- Cut Into Shapes & ENJOY! Remove from the freezer and let sit on the counter to return to room temperature. Cut into pieces. If you use a cookie cutter, I suggest using a metal one and spraying the edges with cooking spray prior to cutting.
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