French Toast Marshmallow Bars Recipes

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.

NUTELLA MARSHMALLOW FRENCH TOAST RECIPE BY TASTY

Steps:

• Spread nutella on both slices of white bread.
• Cut marshmallows in half and place on one side of the bread.
• Close sandwich.
• Whisk together 2 eggs and the double cream.
• Dip nutella marshmallow sandwich in mixture.
• Fry in butter until both sides are golden brown.
• Enjoy!

S'MORES CHOCOLATE TOAST CRUNCH® BARS

Steps:

• Grease or spray bottom and sides of 13x9-inch pan. In large bowl, measure cereals.
• In large microwavable bowl, microwave butter uncovered on High 30 to 45 seconds or until melted. Stir in 7 1/2 cups of the marshmallows; microwave uncovered on High 45 seconds. Stir; microwave 30 to 45 seconds longer or until mixture can be stirred smooth.
• Working quickly, pour marshmallow mixture over cereals in bowl, using spoon to fully coat. Add remaining 1 1/2 cups marshmallows, mixing to incorporate.
• With greased hands, firmly press mixture in pan. Place melted chocolate in small resealable food-storage bag; cut off small corner of bag, and drizzle over bars.
• Cool 1 hour. For 24 bars, cut into 6 rows by 4 rows. Store tightly covered up to 1 week.

EASY S'MORES BARS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line an 8x8-inch square pan with aluminum foil, leaving a 1-inch overhang on sides.
• Crumble graham crackers in a bag; pour into a bowl. Stir in butter and brown sugar until well mixed. Press graham cracker mixture into bottom of pan to form crust.
• Bake in preheated oven until crust is lightly browned and smells toasted, about 7 minutes.
• Remove pan from oven; cover crust evenly with marshmallows. Sprinkle chocolate chips over marshmallows.
• Bake in preheated oven until chocolate chips are melted and marshmallows are browned, about 3 minutes.
• Let s'mores rest in pan until cool, about 30 minutes. Refrigerate until set, about 45 minutes. Remove from pan and cut into squares.

FRENCH TOAST BARS

Steps:

• In a small bowl, beat eggs, milk and salt; set aside.
• Spread preserves on four slices of bread; top with the remaining bread.
• Trim crusts; cut each sandwich into three strips.
• Dip both sides in egg mixture.
• Cook on a lightly greased hot griddle for 2 minutes on each side or until golden brown.
• Dust with powdered sugar.

MARSHMALLOW FUDGE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, stir together the white sugar and cocoa. Mix in the melted butter until well blended. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Combine the flour, baking powder and salt; stir into the chocolate mixture. Fold in walnuts. Spread evenly into the prepared pan.
• Bake for 30 minutes in the preheated oven, until the cake starts to pull away from the sides of the pan. Remove from the oven and cover with an even layer of miniature marshmallows. Return to the oven for about 2 to 3 minutes longer. Remove from the oven and allow to cool in the pan.
• In a small saucepan over medium heat, combine brown sugar, water and unsweetened chocolate. Bring to a boil and boil for 3 minutes. Stir in 1 tablespoon butter and 1 teaspoon vanilla until well blended. Mix in the confectioners' sugar until smooth. Spread over the marshmallow layer. Allow frosting to set before cutting into bars.

BROWNIE-MALLOW BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix brownie mix, oil, water, and eggs in a large bowl until smooth; spread into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Sprinkle marshmallows over brownie and continue baking until slightly melted, about 3 minutes more. Remove from oven and cool completely.
• Heat chocolate chips, peanut butter, and butter in a saucepan over low heat; cook and stir until smooth. Remove from heat and stir in rice cereal. Spread over cooled brownies. Refrigerate until firm; slice brownies to serve.

MARSHMALLOW LAYER BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Beat flour, sugar, butter, eggs, vanilla extract, baking powder, and salt together in a bowl; pour into prepared baking dish.
• Bake in the preheated oven until golden, about 20 minutes. Pour marshmallows over the cake layer and return to oven; bake until the marshmallows puff, about 2 minutes more.
• Stir peanut butter and butterscotch chips together in a saucepan over medium heat until melted; add crispy rice cereal. Spread peanut butter mixture over marshmallow layer; cool completely before cutting into bars.

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.

S'MORES FRENCH TOAST RECIPE BY TASTY

Steps:

• Whisk eggs, cinnamon, vanilla and milk together in medium-large bowl to create egg wash.
• Crush graham crackers into crumbs.
• Dunk bread in egg wash then cover in crumbs until evenly coated.
• Melt butter in a skillet on medium-low heat and cook bread for 2-3 minutes or until crumbs are crispy and bread is more solid.
• Once you flip them over once spread fluff on one slice and melted chocolate on the other.
• Press slices together and stack.
• Garnish with mini marshmallows, mini chocolate chips (optional) and chocolate syrup.
• Enjoy!