Chocolate Marshmallow Bites Recipes

CHOCOLATE CHEERIOS® MARSHMALLOW BITES

Steps:

• Heat oven to 350°F. In medium bowl, mix all crust ingredients except marshmallows with electric mixer on low speed until crumbly. Divide evenly among 24 nonstick mini muffin cups (about 2 level teaspoonfuls per cup); press firmly into bottom of each cup.
• Bake 6 to 7 minutes or until puffed and golden brown. Place 5 marshmallows in each cup. Bake 1 to 2 minutes longer until marshmallows just begin to puff. Cool.
• Meanwhile, in 2-quart saucepan, mix all topping ingredients except cereal. Heat over medium-low heat just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal. Immediately spoon cereal mixture by heaping tablespoonfuls over marshmallows, pressing down slightly. Cool about 15 minutes or until firm. Remove from muffin cups; cool completely.

CHOCOLATE MARSHMALLOW BITES

Steps:

• line base of a 18 x 28 cm tin with baking paper.
• place chocolate in a medium heatproof bowl.
• stand the bowl over a small pan of simmering water and stir until the chocolate has completely melted and is smooth.
• remove the pan from the heat but leave the bowl over the pan to keep the chocolate soft.
• roughly spread about 1/4 of the melted chocolate over the base of the tin.
• place the marshmallows, nuts and cherries randomly over the chocolate and press lightly to stick, sprinkle the coconut over if using.
• pour remaining chocolate over the ingredients in the tin, tapping tin on work bench to ensure chocolate is distributed evenly between the gaps.
• refrigerate for 20 minutes or until set.
• carefully lift out of tin, remove paper and cut into pieces to serve.
• refrigerate for up to 5 days.

HOT CHOCOLATE WITH PEPPERMINT MUDDY BUDDIES MARSHMALLOW BITES

Steps:

• Butter square pan, 9x9x2 inches. Place marshmallows and butter in large microwavable bowl. Microwave uncovered on High about 1 minute or until mixture can be stirred smooth. Stir in cereal. Press in pan.
• Let stand at room temperature about 1 hour or until firm. Cut into desired shapes such as cubes, squares or rectangles. Or, use small cookie cutters (spray with cooking spray) to cut into festive shapes such as gingerbread people, stars, holly leaves, trees, etc. Cover loosely with waxed paper or foil; set aside until serving time.
• In 2-quart saucepan, mix sugar and cocoa. Using wire whisk, gradually stir in milk and half-and-half until well blended. Cook and stir over medium heat until thouroughly heated (do not boil). Remove from heat.
• Add chocolate chips; stir constantly with whisk until chips are melted and mixture is smooth. Stir in vanilla. To serve, pour hot chocolate into 4 mugs or cups. Top with whipped cream and sprinkles. Thread desired number of marshmallow bites onto decorative skewer or pick and place in mugs.

CHOCOLATE MARSHMALLOW GRAHAMS

Steps:

• In a large microwave-safe bowl, combine chocolate chips, butter and peanut butter. Cover and microwave on high for 1-1/2 minutes; stir until well blended. Stir in vanilla. Add cracker crumbs and marshmallows; stir until coated. Spread into a greased 13-in. x 9-in. pan. Cover and refrigerate for 1 hour or until firm. Cut into bars.

MARSHMALLOW BROWNIE BITES WITH CHOCOLATE GANACHE

Steps:

• Preheat oven to 350 degrees F.
• Line 48 mini muffin cups with liners.
• Empty mix into a large bowl. Add oil, water and eggs. Mix with a wooden spoon until moistened (40 - 50 strokes).
• Fill liners 2/3 full with brownie batter - a small scoop works well.
• Bake for 10 - 15 minutes, checking at 10 minutes and again at 12 minutes. (Do NOT overbake - better to remove from oven a little underbaked as they will continue to cook even after being removed from oven).
• Cool in pans on wire rack for 5 minutes. Remove from pans to wire rack. Cool completely.
• Remove top and inner seal from marshmallow creme. Heat in microwave on high for 15 seconds. Stir. Return to microwave and heat 15 seconds longer or until smooth and easy to spoon out (Watch closely as it will overflow and burn if overheated). Stir.
• With small spoon, top each brownie cup with marshmallow creme - Dividing evenly between cups. Allow to cool completely.
• Remove lid and inner seal from tub of frosting. Heat in microwave on high for 30 seconds. Stir well. Frosting should be of pourable consistency. If it is not, heat on high in 10 second intervals, stirring after each. As with marshmallow, watch closely as it will separate if overheated.
• Spoon frosting ganache evenly over cooled marshmallow creme, covering completely. Allow ganache to set up before storing brownie bites.
• Store covered in a cool place.

DELUXE CHOCOLATE MARSHMALLOW BARS

Steps:

• Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking powder and salt; gradually add to creamed mixture. Stir in nuts if desired. Spread into a greased 15x10x1-in. baking pan. , Bake until set, 15-18 minutes or until set. Sprinkle with marshmallows; bake 2-3 minutes longer or until melted. Place pan on a wire rack. Using a knife dipped in water, spread marshmallows evenly over the top. Cool completely., For topping, combine chocolate chips, peanut butter and butter in a small saucepan. Cook and stir over low heat until blended. Remove from the heat; stir in Rice Krispies. Immediately spread over bars. Chill until set.