Marshmallow Crunch Recipes

CHOCOLATE CHIP-MARSHMALLOW CRUNCH COOKIES

Steps:

• Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
• In medium microwavable bowl, add cereal. In small microwavable bowl, microwave 2 tablespoons butter uncovered on High 20 to 30 seconds or until melted. Stir in 1 tablespoon sugar; microwave about 30 seconds or until sugar is nearly dissolved. Pour butter mixture over cereal, mixing to coat. Microwave uncovered on High 2 to 3 minutes, stirring every 30 seconds, until glazed and toasted. Spread mixture on waxed paper; cool 10 minutes. Place cereal in large resealable food-storage plastic bag, and coarsely crush; set aside.
• Meanwhile, in small bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat softened butter, brown sugar and 3/4 cup granulated sugar with electric mixer on medium speed, or mix with spoon until well mixed; scrape side of bowl. Beat in egg until blended. Beat in vanilla. Stir flour mixture into butter mixture until well mixed (dough will be stiff). Stir in crushed cereal, chocolate chips, marshmallows and oats.
• Shape into 40 (1 1/2-inch) balls. Place 2 inches apart on cookie sheets. Flatten slightly, reshaping edges if necessary to make round. Cover balls lightly with plastic wrap while waiting to bake.
• Baking one cookie sheet at a time, bake 8 to 10 minutes or until edges are set (centers will be soft). Cool completely on cookie sheet, about 15 minutes. Remove from cookie sheet to cooling rack. Store covered in airtight container.

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.

CORNFLAKE CRUNCH

Steps:

• Preheat oven to 275 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
• Place cornflakes in a medium bowl. Using your hands, crush to one-quarter of their original size. Add milk powder, sugar, and salt; toss to combine. Add butter and toss to form small clusters.
• Spread cornflake mixture in an even layer on prepared baking sheet. Transfer to oven and bake until clusters are toasted and smell buttery, about 20 minutes. Remove from oven and let cool completely.

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 CRUNCH

Steps:

• Mix all dry ingredients together then add melted butter, mix thoroughly.
• Spray slice tray and preheat oven to 200c.
• Pour mixture into slice tray and press down firmly and cook for 1/2 hour.
• Remove from oven to cool a little.
• In a microwave container add marshmallows and microwave for 1 minute on Medium.
• Stir marshmallows quickly, then add cream and mix thoroughly and pour onto base making sure all is covered.
• When almost set, you may sprinkle extra coconut on top or 100's& 1000's or anything of your choosing.
• When cold, cut into fingers.