CHOCOLATE MALLOW COOKIES
Cocoa, marshmallows and ready-made frosting transform the basic dough into these delightful treats. Sometimes, I'll top each with a pecan half. —Gloria McBride, Payson, Utah
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 40 cookies.
Number Of Ingredients 8
Steps:
- In a bowl, combine the cookie dough, sugar, cocoa, egg and milk; mix well. Stir in pecans. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 8 minutes. Press a marshmallow half onto the top of each cookie. Bake 2 minutes longer or until marshmallow is puffed. Remove to wire racks to cool., Cut a hole in the corner of a pastry or plastic bag; insert a medium star tip. Fill bag with frosting. Pipe a star onto each cookie.
Nutrition Facts : Calories 140 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 72mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
NO-BAKE MARSHMALLOW SLICE
Provided by Just a Mum
Time 25m
Number Of Ingredients 7
Steps:
- Prepare a 23-25cm slice or cake tin with cooking spray and baking paper (allows paper to stick)
- Crush the biscuits, leaving some pieces a little chunkier sized crumb, I use a food processor to make this easier.
- Using kitchen scissors or sharp knife, slice the marshmallows - I usually slice off a third then cut the remaining bit in half and set aside.
- In a large pot add the butter, condensed milk, brown sugar and cocoa and over a low heat melt until completely combined, stirring occasionally.
- Once melted add the vanilla and stir in well.
- Once the ingredients fully combined & melted, pour into this the crushed biscuits and the marshmallows - quickly combine all the ingredients.
- Spoon mixture into the lined slice tin. Firmly press down with the back of a spoon.
- Allow to set in the fridge before slicing - ideally overnight.
- Slice into squares to serve, storing in an airtight container in the fridge.
CHOCOLATE MARSHMALLOW CUTOUTS
I make rich, fudgy cookies that taste like brownies with a marshmallow filling. I usually use heart-shaped cutters, but I've also left them uncut and filled with pink marshmallow creme.-Kelly Ward, Stratford, Ontario
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until firm enough to shape., Preheat oven to 350°. Shape level tablespoons of dough into balls; place 2 in. apart on ungreased baking sheets. Bake until cookies are set, 6-8 minutes. Using a 1-1/4-in. heart-shaped cookie cutter, score the center of half of the cookies. Cool completely on pans on wire racks., Using the same heart-shaped cookie cutter, gently cut scored cookie tops and remove the center of each. Spread marshmallow creme over the bottom of the solid cookies; cover with remaining cookies., Freeze option: Freeze shaped balls of dough on baking sheets until firm. Transfer to airtight freezer containers; return to freezer. To use, bake cookies as directed.
Nutrition Facts : Calories 197 calories, Fat 9g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 164mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE MARSHMALLOW SLICES
This can be for any time -- especially the holidays just by using colored marshmallows instead of all white ones.
Provided by Thistlethorne
Categories Candy
Time 10h30m
Yield 36 slices
Number Of Ingredients 4
Steps:
- In medium saucepan over low heat, melt butter and chocolate chips, stirring constantly, until blended.
- Remove from heat, cool 5 minutes.
- Stir in marshmallows and nuts; do not allow the marshmallows to melt.
- On wax paper, shape mixture into to 7-inch rolls.
- Wrap in foil; refrigerate about 20 minutes. At this point, ff desired, too coat rolls, roll in addition nuts.
- Otherwise, refrigerate overnight.
- Cut rolls into 1/4 inch slices and store in airtight container ina cool dry place.
Nutrition Facts : Calories 116.4, Fat 7.3, SaturatedFat 3.5, Cholesterol 6.8, Sodium 51.3, Carbohydrate 13.6, Fiber 0.9, Sugar 10.1, Protein 1.2
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