Recipes Using Marshmallows And Chocolate

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CHOCOLATE CHIP MARSHMALLOW SQUARES



Chocolate Chip Marshmallow Squares image

Make and share this Chocolate Chip Marshmallow Squares recipe from Food.com.

Provided by Rhonda J

Categories     Bar Cookie

Time 15m

Yield 1 9x9

Number Of Ingredients 5

1 cup peanut butter
1/2 cup margarine
2 packages chocolate chips
1 teaspoon vanilla
1 package colored mini marshmallows

Steps:

  • On stovetop or in microwave melt first 3 ingredients.
  • When melted add vanilla and marsmallows, mix well and put in a buttered 9x9 (can use a 9x13 but they will not be as thick) Place in refrigerator to set& cool.

CHOCOLATE, PEANUT BUTTER AND MARSHMALLOWS



Chocolate, Peanut Butter and Marshmallows image

Make and share this Chocolate, Peanut Butter and Marshmallows recipe from Food.com.

Provided by Finally a mom

Categories     Dessert

Time 11m

Yield 12-16 serving(s)

Number Of Ingredients 4

2 cups marshmallows, small ones
225 g chocolate chips, 1 package
1 cup peanut butter
1 tablespoon margarine

Steps:

  • Melt chocolate chips, peanut butter and margarine for about 1 1/2 minutes in the microwave.
  • Add marshmallows and mix.
  • Pour in a greased 8inch pan and put in fridge for about 2 hours.
  • If you need this quick, put in freezer for about 45 minutes.

Nutrition Facts : Calories 251.9, Fat 17.5, SaturatedFat 5.7, Sodium 118.5, Carbohydrate 22.9, Fiber 2.4, Sugar 17.1, Protein 6.3

CHOCOLATE CHIP MARSHMALLOW BARS



Chocolate Chip Marshmallow Bars image

With marshmallows and chocolate chips, these melt-in-your-mouth bars appeal to kids of all ages. They disappear fast wherever I take them.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 11

1 cup shortening
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups miniature marshmallows
1-1/2 cups semisweet chocolate chips
3/4 cup chopped walnuts

Steps:

  • In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the marshmallows, chips and walnuts. , Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 173 calories, Fat 9g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 108mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE COVERED MARSHMALLOWS



Chocolate Covered Marshmallows image

Easy and yummy. Great for parties.

Provided by Tricia D

Categories     Desserts     Candy Recipes     Chocolate Candy Recipes

Time 45m

Yield 10

Number Of Ingredients 2

2 cups semisweet chocolate chips
10 large marshmallows

Steps:

  • Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval. Do not overheat or chocolate will scorch.
  • Dip the marshmallows in chocolate using a toothpick or fork to hold them. Place on waxed paper or aluminum foil, and freeze. Let marshmallows sit at room temperature for 5 minutes before serving.

Nutrition Facts : Calories 183.8 calories, Carbohydrate 27.1 g, Fat 10.1 g, Fiber 2 g, Protein 1.5 g, SaturatedFat 6 g, Sodium 9.5 mg, Sugar 22.5 g

CHOCOLATE AND MARSHMALLOW ICING



Chocolate and Marshmallow Icing image

Rich and gooey icing.

Provided by CelticNordicGal

Time 15m

Yield 12

Number Of Ingredients 5

1 cup chocolate chips
1 cup marshmallows
½ cup packed brown sugar
4 tablespoons unsalted butter
1 teaspoon vanilla extract

Steps:

  • Stir chocolate chips, marshmallows, brown sugar, butter, and vanilla in a saucepan over medium heat until sugar is dissolved and chocolate chips are melted, 5 to 10 minutes. Continue stirring and bring to a boil.n
  • Remove from the heat and immediately pour over a cake.n

Nutrition Facts : Calories 150.1 calories, Carbohydrate 21.3 g, Cholesterol 10.2 mg, Fat 8 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 4.9 g, Sodium 8 mg, Sugar 19 g

CHOCOLATE AND MARSHMALLOW COOKIES



Chocolate and Marshmallow Cookies image

Follow this simple 10 step method to make these delicious chocolate and marshmallow cookies.

Provided by JTS1999

Time 32m

Yield Makes 10 - 20

Number Of Ingredients 0

Steps:

  • Preheat the oven to 180 degrees celsius or Gas Mark 4.
  • Mix butter and sugar together until the mixture is light and fluffy.
  • Add in the eggs and vanilla extract then mix together until combined.
  • Using a separate bowl, sift the flour and cocoa powder together and add in baking powder.
  • Add the flour, cocoa powder and baking powder to the mixture in mix until combined.
  • Fold in the chocolate chips a bit at a time and then mix in the marshmallows.
  • Using a baking tray, lined with greaseproof paper, use a tablespoon to spoon the mixture on to the tray, 1 tablespoon per cookie should be enough.
  • Place the baking tray in the oven for 6 minutes and then turn the cookies around and place them back in for another 6 minutes so that they are evenly baked.
  • After the 12 minutes of baking time is over, leave the cookies on the baking tray for 5 minutes to cool before transferring them onto a cooling rack (be careful as they could break) to allow them to cool down completely, this should take between 10 and 20 minutes.
  • Enjoy the delicious cookies!

PEPPERMINT-CHOCOLATE MARSHMALLOWS



Peppermint-Chocolate Marshmallows image

Discover Peppermint-Chocolate Marshmallows, a fun holiday recipe to make with the kids! Combine crushed peppermint candy canes and melted semi-sweet chocolate to dip JET-PUFFED Marshmallows. These Peppermint-Chocolate Marshmallows are a tasty treat on a (peppermint) stick!

Provided by My Food and Family

Categories     Recipes

Time 50m

Yield 16 servings

Number Of Ingredients 3

16 miniature candy canes
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
16 JET-PUFFED Marshmallows

Steps:

  • Break rounded portion off top of each candy cane, leaving a straight peppermint stick. Reserve sticks for later use. Place tops in resealable plastic bag; pound with meat pounder or rolling pin until coarsely crushed.
  • Cover baking sheet with parchment. Melt chocolate as directed on package. Dip marshmallows, one at a time, 3/4 the way into chocolate; sprinkle immediately with crushed candy. Place on prepared baking sheet.
  • Refrigerate 30 min. or until chocolate is firm.
  • Insert 1 of the reserved peppermint sticks into center of each marshmallow just before serving.

Nutrition Facts : Calories 100, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 0.506 g, Sugar 0 g, Protein 0.756 g

BONNIE'S CHOCOLATE MARSHMALLOW LOG



BONNIE'S CHOCOLATE MARSHMALLOW LOG image

I like this recipe for many reasons. It is a very easy to prepare and slice, looks great on a dessert plate, soft and chewy, and tastes good, too. It is hard to eat just one slice of this old-fashioned Chocolate Marshmallow Log. I am happy to share this recipe with my JAP friends. Enjoy! Photos are my own, recipe from...

Provided by BonniE !

Categories     Other Desserts

Time 15m

Number Of Ingredients 5

2 cups semi-sweet chocolate chips
6 cups miniature marshmallows
1/2 cup butter or 1 stick
1 cup coarse chopped walnuts
1 cup coarse chopped pecans

Steps:

  • 1. Assemble all the ingredients before you begin. (chocolate chips, butter, marshmallows and chopped walnuts.)
  • 2. Chop the pecans.
  • 3. Melt the butter in a medium sauce pan over medium low heat, and stir in the chcolate chips.
  • 4. Stir the mixture until smooth, then remove from burner and set aside to cool. Set timer for 7 minutes. NOTE: YOU DO NOT WANT MARSHMALLOWS TO MELT.
  • 5. After the mixture is cool, add the walnuts and stir, then add the marshmallows. Gently mix well, and pour mixture onto 2 pieces of wax paper. Roll in the wax paper into two tight 7 inch logs. Then roll in two pieces of tin foil to give your roll some stability. Refrigerate for about a half hour.
  • 6. Remove from fridge and carefully open the foil. Use the same tin foil you rolled the log in and add the chopped pecans to it. The log should be firm enough to roll in the chopped pecans as depicted in my photo. When the roll is covered with nuts, wrap the log tightly in the same foil and return to the refrigerator for 24 hours.
  • 7. Slice the log into 1/4 inch slices the next day. Store in a tight container in the fridge. You will have a lot of nuts left in the tin foil, bag them up and freeze them to go in cookies, ice cream sundaes or other desserts.
  • 8. Here is how it looks! Enjoy!

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