Marshmallow Oreo Squares Recipes

OREO O'S MARSHMALLOW SQUARES

Steps:

• Line a 9x13 inch baking pan with parchment paper. Set aside.
• In a large microwave safe bowl, melt the butter and marshmallows in the microwave in 30 second intervals, mixing until smooth.
• Mix in the Oreo O's cereal until fully coated with marshmallow mixture.
• Press the mixture down into the the prepared baking pan and allow to harden. Cut into squares and enjoy!

MARSHMALLOW OREO SQUARES

Steps:

• Coarsely chop 8 cookies; set aside. Finely crush remaining 26 cookies; mix with margarine. Press mixture on bottom of greased 9x9x2-inch baking dish.
• Spread marshmallow cream over crust to within 1/2 inch of edge. Sprinkle chips, nuts, and chopped cookies over marshmallow layer, pressing lightly.
• Bake at 350 for 18-20 minutes. Cool completely before cutting.
• TO make a lighter version, use reduced-fat or sugar-free Oreo-type cookies, reduced-fat margarine, and 1/4 cup miniature chocolate chips.

OREO MARSHMALLOW SQUARES

Steps:

• Spray a 9-by-12-inch pan with cooking spray, then place a layer of parchment paper cut to size on top. Spray the top of the parchment so it is coated lightly.
• Pour 1/2 cup cold water in a small microwave-safe bowl, sprinkle the gelatin powder on top and stir well. Let stand for at least 3 minutes to allow the gelatin to absorb the water.
• Combine the granulated sugar, corn syrup, honey and 1/3 cup water in a small saucepan and heat to 250 degrees F. The syrup will thicken and be boiling. Pour the syrup into the bowl of a stand mixer and let stand to cool down to 212 degrees F; this happens fairly quickly.
• Microwave the gelatin mixture for 30 seconds to a minute or until the gelatin is completely melted but not over 135 degrees F.
• Add the melted gelatin mixture to the cooked syrup. Place the bowl on the mixer with a whip attachment and whip on high, stopping after about 7 minutes to add the vanilla, until the mixture gets white and fluffy, 8 to 10 minutes. Fold in 1 1/2 cups of the crushed Oreos®. Scrape the mixture out into the prepared pan and spread evenly. Top with the remaining 2 cups of crushed Oreos®. Set aside to allow the marshmallows to set up, a couple of hours.
• Cut the marshmallows and toss in a 50/50 cornstarch-confectioners' sugar mixture to prevent them from sticking back together. Store in an airtight container at room temperature.

MARSHMALLOW SQUARES

Steps:

• FIRST LAYER: Combine first 3 ingredients together. Mix to crumble. Press into ungreased 9 x 9 inch pan. Bake in 325 degrees F. oven for 20 minutes until set and golden. COOL.
• SECOND LAYER: Put water in saucepan. Sprinkle gelatin over and let stand for 5 minutes. Add granulated sugar and salt. Heat over medium heat stirring to dissolve gelatin and sugar. Remove from heat. Stir in icing sugar. COOL.
• When cool, beat until foamy. Add baking powder, vanilla and almond. Add food coloring to tint a pretty pink. Beat at high speed until thick enough to stand in peaks.
• Pour soft pink mixture over shortbread base. COOL until gloss disappears.
• Additions to be tried if you care to---1/2 cup of chopped cherries or 1/2 cup toasted chopped almonds.
• Cut into 36 pretty squares.
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