Mallow Crunch Tarts Recipes

MALLOW-CRUNCH TARTS

Steps:

• 1. Melt margarine in 2-quart saucepan. Add marshmallows and stir over low heat until completely melted. Remove from heat. Stir in vanilla. 2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.3. Portion mixture into 8 buttered 6 oz. custard cups or 3-inch muffin-pan cups. With buttered spatula form into tart shells. Let stand until firm. Remove from cups.4. Combine cream and sugar in small mixing bowl. Beat until soft peaks form. Fold in raspberries. Fill tart shells, garnishing with additional raspberries, if desired. Serve immediately. NOTE: * For best results, use fresh marshmallows.* Diet, reduced calorie or tub margarine is not recommended.* Store no more than two days in airtight container.

MARSHMALLOW FRIDGE TART RECIPE - (4.3/5)

Steps:

• Mix the tennis biscuits with the butter and stir until the mixture resembles damp sand. Press into the bottom of a deep, rectangular dish (or smaller dishes if you prefer to make individual portions). In a mixing bowl, combine the condensed milk and lemon juice and beat until thick. Fold in the Greek yoghurt. Whip the cream until stiff peaks form. Fold the marshmallows and cherries into the condensed milk mixture. Gently fold the cream into the condensed milk mixture. Pour the mixture onto the biscuit crumb base and refrigerate until set.

MARSHMALLOW CRUNCH

Steps:

• Combine flour, weetbix, sugar and coconut in a bowl, stir in melted butter, mix well.
• Press mixture firmly over base of 19cm x 29cm lamington pan.
• Bake at 180C for 20 mins, or until lightly browned.
• Remove from oven, cool.
• Spread jam evenly over base, spread marshmallow topping over jam, sprinkle with extra coconut.
• allow to set at room temperature for several hours.
• Cut into finger lengths to serve.
• Marshmallow Topping.
• Sprinkle gelatin over cold water in heat-proof bowl; stand over pan of simmering water (or microwave on HIGH for 30 seconds) until gelatin is dissolved.
• Combine sugar and hot water in pan; stir over heat without boiling until sugar is dissolved.
• Stir in gelatin mixture into syrup, bring to boil.
• Boil, uncovered, for 15 minutes
• Remove from heat; move mixture to bowl cool to lukewarm.
• Add vanilla and colouring; beat with electric mixer for about 5 mins, or until mixture is thick and glossy.

MARSHMALLOW FRIDGE TART

Steps:

• Mix lemon juice and condensed milk.
• Mix in marshmallows and cherries.
• Whip cream stiffly then add vanilla extract and pineapple.
• Mix everything together and pour into prepared crumb crust.
• Refrigerate to set.

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.

CHERRY CRUNCH TARTS

Steps:

• 1. Brush bottom and sides of crusts with egg yolk. Place on baking sheet. Bake at 375°F for 4 minutes.2. Spoon pie filling into tart crusts.3. In small bowl combine flour, oats, granulated sugar and brown sugar. Stir in margarine or butter. Sprinkle over pie filling in tart crusts.4. Bake on baking sheet at 375°F about 20 minutes or until filling is bubbly and topping is light brown. Cool on wire rack. Serve at room temperature.