CHOCOLATE-MARSHMALLOW TREATS
Chocolate and marshmallows combine to make an irresistible dessert in this recipe from Slatkin & Co. founder Harry Slatkin.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 12
Number Of Ingredients 5
Steps:
- Line a baking sheet with a nonstick baking mat or wax paper. Place crackers, upside down on baking sheet. Spray a 1 3/4-inch ice cream scoop with nonstick cooking spray and top each cracker with 1 scoop of Marshmallow Fluff. Transfer to freezer until frozen, 2 to 3 hours.
- In a medium heatproof bowl, set over (but not touching) simmering water, melt chocolate and oil, mixing until combined; remove from heat. Remove crackers from freezer and coat marshmallows with a thick layer of chocolate mixture. Place on a baking sheet and return to freezer; freeze until chocolate is set, overnight.
- Transfer marshmallow treats to a resealable plastic bag. Marshmallow treats can be kept frozen for up to 1 month. To serve, thaw marshmallow treats in refrigerator; keep refrigerated until ready to serve.
MARTHA STEWART'S CRISPY CHOCOLATE-MARSHMALLOW TREATS
From the guru's website. Sounds easy, delish and great for parties. Haven't made, am posting for safe keeping.
Provided by Baked by Belle
Categories Dessert
Time 20m
Yield 16 pieces, 4 serving(s)
Number Of Ingredients 5
Steps:
- Butter an 8-inch square baking pan. Line bottom and two sides with parchment paper, leaving a 2-inch overhang on both sides. Butter paper; set pan aside.
- In a large saucepan, combine butter, marshmallows, and cocoa. Cook over medium, stirring frequently, until melted, about 6 minutes; stir in rice cereal. Press rice mixture into prepared pan; drizzle with melted chocolate.
- Let cool to room temperature; cut into 16 bars.
- (To store, keep in an airtight container at room temperature, up to 5 days.).
Nutrition Facts : Calories 545, Fat 18.7, SaturatedFat 11.6, Cholesterol 45.8, Sodium 381.1, Carbohydrate 97.2, Fiber 2.1, Sugar 44.4, Protein 5.3
HOT CHOCOLATE WITH MARSHMALLOW HEARTS
Nothing says "I love you" like a warm mug of chocolate with floating marshmallow hearts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 cups
Number Of Ingredients 6
Steps:
- Bring milk, sugar, cocoa powder, and chocolate to a simmer in a medium saucepan over medium heat, stirring until chocolate has melted (do not let boil). Pour into mugs.
- Grease a heart-shaped petit four cutter or aspic cutter with vegetable oil or cooking spray. Cut several marshmallows in half horizontally, and then press the cutter into the center of each one. Float the marshmallows and the cutouts on hot chocolate.
PUFFED-RICE BARS WITH PEANUT BUTTER AND CHOCOLATE
Transform out-of-the-box rice cereal into peanut-packed cookie bars spread with melted chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 16 cookies
Number Of Ingredients 8
Steps:
- Butter an 8-inch square baking dish. In a large pot, combine marshmallows, peanut butter, butter, and salt. Cook over medium, stirring, until melted, about 4 minutes. Add cereal and stir to combine. With a wooden spoon greased with cooking spray or oil, press half the cereal mixture into dish. Spread half the melted chocolate on top. Repeat with remaining cereal mixture and chocolate; sprinkle with peanuts.
Nutrition Facts : Calories 247 g, Fat 12 g, Fiber 1 g, Protein 4 g
CRISPY CEREAL TREATS
For a no-bake treat just right for lunchboxes or after school, try this fun twist on a childhood favorite that goes beyond the usual "Snap, Crackle, and Pop" blueprint and plays with other great combinations found in the cereal aisle. Each of the four variations uses the same marshmallow base-whether you want to use the mix-ins to take it in a chocolatey, tropical, or fruity direction is entirely up to you!
Provided by Riley Wofford
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 16
Number Of Ingredients 17
Steps:
- Grease a 9-inch square baking pan with softened butter. Melt 3 tablespoons butter in a large pot over medium heat. Add marshmallows; cook, stirring, until melted. Remove from heat.
- Stir in cereal and chosen mix-ins to combine. Press into prepared pan; let stand until firm, about 1 hour. Cut into squares and serve, or store in an airtight container at room temperature up to 3 days.
CHOCOLATE-PEANUT-BUTTER-CARAMEL CEREAL BARS
Here's a risk-free way to get rich quick: Try our easy take on the classic chocolate-caramel butter bars known as millionaire's shortbread. We swap in crispy, marshmallow-laden rice cereal for its base, and add a thin layer of peanut-butter caramel under the chocolate-shell topping. Just invest a little time to let it chill, and it pays off with every extravagant bite.
Provided by Riley Wofford
Categories Cookie Recipes
Time 1h15m
Yield Makes 16
Number Of Ingredients 8
Steps:
- Brush a 9-inch square baking pan with butter; line with parchment, leaving a 2-inch overhang on two sides. Melt 3 tablespoons butter in a pot over medium heat. Add marshmallows and salt; cook, stirring, until melted. Remove from heat; stir in cereal. Press mixture into prepared pan in an even layer. Let cool 15 minutes.
- In a small saucepan, combine sugar and 3 tablespoons water. Cover and cook over medium heat, swirling pan a few times, until sugar has dissolved and mixture comes to a boil. Uncover and cook, undisturbed, until mixture turns amber, about 3 minutes more. Remove from heat. Carefully add cream and 2 tablespoons butter (it will bubble up); stir until smooth. Let cool completely, about 1 hour. Whisk in peanut butter. Spread mixture evenly over crust and refrigerate until firm, about 30 minutes.
- Melt chocolate and remaining 3 tablespoons butter in a small heat-proof bowl set over (but not in) a pot of simmering water, stirring until smooth. Spread evenly over caramel layer. Let stand 5 minutes, then sprinkle with salt and refrigerate until set, at least 30 minutes and up to 24 hours. Lift from pan using overhangs. Using a serrated knife, cut into squares. Refrigerate in an airtight container between pieces of parchment up to 3 days.
NO-BAKE PEANUT BUTTER RICE KRISPIES COOKIES
Get kids helping out in the kitchen with this great starter recipe. Serve these tasty treats cool and sliced into squares.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 16 squares
Number Of Ingredients 6
Steps:
- Line a 9 x 13-inch baking pan with wax paper or baking parchment. Place the corn syrup and sugars in a large saucepan over medium heat and stir to combine. Bring to a boil. Remove from the heat.
- Stir in the peanut butter and mix well to combine. Quickly stir in the vanilla and Rice Krispies. Spread into the lined baking pan. Cool and slice into squares.
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THE BEST DESSERT RECIPES WITH MARSHMALLOWS - MARTHA STEWART
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Estimated Reading Time 5 mins
- Crispy Cereal Treats. The base of these sweet cereal bars calls for a 10-ounce bag of mini marshmallows, which helps to bind chocolate puffed rice cereal or flaked corn cereal with dried fruit, chopped chocolate, coconut flakes, nuts, and more.
- Easy Fudge Bites. If the idea of making fudge from scratch intimidates you, try this simple approach, which calls for bittersweet chocolate, three cups of mini marshmallows, sugar, and whole milk.
- S'mores Bars. This recipe combines two treats in one—Rice Krispies bars and S'mores—thanks to a combination of puffed rice cereal, miniature marshmallows, graham crackers, and chopped chocolate.
- Sweet-Potato Custard Pie. Finish this classic fall pie by topping the sweet potato filling with large marshmallows, which are arranged in concentric circles and torched until caramelized.
- Popcorn on the Cob. For the most festive autumnal treat, make this corn on the cob-inspired dessert using a base of popped popcorn, unsalted butter, miniature marshmallows, brown sugar, and chocolate-covered sunflower seeds.
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