Mallow Graham Bars Recipes

MALLOW-GRAHAM BARS

Steps:

• Melt butter in large saucepan on low heat. Add marshmallows; cook until melted, stirring constantly. Remove from heat.
• Stir in remaining ingredients; spread into greased 8-inch square pan.
• Refrigerate 1 hour or until firm. Cut into 12 bars. Store in airtight container at room temperature.

BOTTOM-OF-THE-COOKIE-JAR PEANUT BUTTER-MARSHMALLOW-GRAHAM BARS

Steps:

• Grease (or line with cooking parchment paper) 13x9-inch (3-quart) baking dish.
• In large heavy-bottomed pan, heat butter, peanut butter and marshmallows over medium-low heat, stirring frequently, until mixture is melted and smooth.
• Remove from heat; stir in cereal and cookie crumbs. Dump mixture into baking dish; smooth it into an even layer.
• In medium microwavable bowl, microwave chocolate chips uncovered on High in 30-second increments, stirring after each, until melted and smooth. Drizzle over top of bars. Cover; place in fridge 1 hour.
• Cut into 6 rows by 3 rows. Store covered at room temperature or in the fridge.

EASY CHOCOLATE MARSHMALLOW GRAHAM SQUARES (NO BAKE)

Steps:

• Butter a 13 x 9-inch baking dish (can use an 11 x 7-inch baking pan).
• Line the graham crackers in the bottom of the baking dish (you might have to cut some of them in half to fit in the dish).
• In the microwave or on top of the stove in a small saucepan combine the chocolate chips, butter, 2 cups icing sugar and eggs; whisking over very low heat until blended; let cool slightly.
• Add in the marshmallows; mix to combine.
• Spread the mixture over the graham crackers in the baking dish.
• Sprinkle with about 1/4 cup icing sugar, or as desired).
• Chill.

MARSHMALLOW GRAHAM DESSERT

Steps:

• In a heavy saucepan over low heat, melt marshmallows and milk. Remove from the heat. Cool, stirring occasionally. Stir in extract. Fold in pineapple and whipped cream. , In a bowl, combine cracker crumbs and butter. Press 1-1/2 cups into a greased 13-in. x 9-in. dish. Spread with pineapple mixture. Sprinkle with the remaining crumb mixture. Refrigerate for 2-3 hours before serving.

GRAHAM CRACKER BARS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease an 8x8 inch baking dish.
• In a medium bowl, stir together the graham cracker crumbs and coconut. Pour in the condensed milk and melted margarine, mix until well blended. Press the mixture evenly into the prepared pan.
• Bake for 10 to 12 minutes in the preheated oven. Remove and let cool. Melt chocolate bars in a microwave or over a double boiler, stirring occasionally until smooth. Spread over the cooled bars, chill and cut into squares.