CRISPY CHOCOLATE-MARSHMALLOW TREATS
Bittersweet chocolate and cocoa powder give a classic cereal bar a devilish twist. With only five ingredients and 10 minutes of prep work, who could resist baking one of these batty bars?
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 10m
Yield Makes 16
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 156 g, Fat 6 g, Protein 2 g
CHOCOLATE COVERED MARSHMALLOW ICE CREAM CONE TREATS
I needed a little treat for a kids party and came up with this recipe. Dip the marshmallow in melted chocolate, stuff inside a kid-sized ice cream cone, then dip into sprinkles and freeze for 10 minutes. The kids loved them.
Provided by stacey
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 26m
Yield 24
Number Of Ingredients 4
Steps:
- Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring after each melting, until smooth, 1 to 3 minutes.
- Stuff 1 marshmallow into each ice cream cone; dip each stuffed cone into the melted chocolate. Roll the dipped cones in sprinkles. Place each coated cone in the cup of a mini muffin tin. Carefully place in freezer until chocolate hardens, about 10 minutes.
Nutrition Facts : Calories 116.4 calories, Carbohydrate 19.3 g, Fat 4.9 g, Fiber 1 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 13.3 mg, Sugar 13.5 g
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.
CHOCOLATE MARSHMALLOW COOKIE TREATS
Marshmallows and hot fudge topping create over-the-top yummy fudgy cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 18
Number Of Ingredients 5
Steps:
- Make cookie dough as directed on package. Bake at 350° F for 10-12 minutes. Cut marshmallows in half using serrated knife. Immediately top each hot cookie with marshmallow cut-side down, pressing down firmly. Cool; place cookies on cooling racks.
- Microwave fudge topping on High 30 seconds or until warm. Spoon topping over each marshmallow-topped cookie. Top with candy sprinkles.
Nutrition Facts : Calories 240, Carbohydrate 40 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 190 mg, Sugar 27 g, TransFat 0 g
PEANUT BUTTER AND CHOCOLATE MARSHMALLOW TREATS
Categories Chocolate
Number Of Ingredients 6
Steps:
- Directions Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of parchment, buttering in between and leaving and overhand on all sides; butter the parchment. Melt the butter, marshmallows, salt, and 1/3 cup of the peanut butter in a medium pot over medium heat. Remove from the heat and stir in a rice cereal. Press into the prepared pan. Place the chocolate and the remaining tablespoon peanut butter in a large microwave-safe bowl. Microwave on high in 30-second intervals, stirring in between, until melted. Spread on the bars. Sprinkle with the peanut butter cups. Let sit until the chocolate is set, 1 to 2 hours. Holding the paper overhang, lift the bars out of the pan and transfer to a cutting board. Cut into 16 squares (4 rows by 4 rows).
CHOCOLATE-DIPPED FROSTED TOAST CRUNCH™ CEREAL MARSHMALLOW TREATS
All you need are Frosted Toast Crunch cereal, marshmallows, butter and chocolate chips to make these easy dessert bars that can be ready to eat in 1 hour.
Provided by Stephanie Wise
Categories Dessert
Time 1h
Yield 24
Number Of Ingredients 4
Steps:
- Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray. Line cookie sheet with waxed paper; set aside.
- In 3-quart saucepan, melt butter over medium heat. Add marshmallows; cook, stirring constantly, until marshmallows are completely melted. Remove from heat. Pour mixture into large bowl. Add cereal; stir with rubber spatula until cereal is thoroughly coated.
- Pour cereal mixture into baking dish; press in dish with rubber spatula. Cool completely on cooling rack, about 30 minutes.
- Carefully invert baking dish onto waxed paper-lined cookie sheet; remove dish. Using serrated knife, cut cereal mixture into 6 rows by 4 rows to make 24 bars.
- In small microwavable bowl, microwave dark chocolate chips on High in 30-second increments, stirring in between, until chips are melted and can be stirred smooth.
- Dip one end of each bar into melted chocolate; return to paper-lined cookie sheet to set. Refrigerate 10 minutes or until chocolate is completely set before serving.
Nutrition Facts : ServingSize 1 Serving
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
CHOCOLATE MARSHMALLOW RICE KRISPIES® TREATS™
A bit of butter and chocolate-flavored marshmallows transform crisp rice cereal into this chocolatey, crispy no-bake treat.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Melt butter in large saucepan on low heat. Add marshmallows; cook until marshmallows are completely melted and mixture is well blended, stirring constantly. Remove from heat.
- Add cereal immediately; mix well. Press into 13x9-inch pan sprayed with cooking spray.
- Cool completely before cutting into squares.
Nutrition Facts : Calories 150, Fat 3 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 120 mg, Carbohydrate 30 g, Fiber 0 g, Sugar 15 g, Protein 1 g
CHOCOLATE MARSHMALLOW COOKIE TREATS
This is the 15teen cookie for this years 25 Days of Christmas Cookies. If Santa doesnt like this cookie, I would love it. I love CHOCOLATE.
Provided by Vanessa "Nikita" Milare
Categories Chocolate
Time 30m
Number Of Ingredients 5
Steps:
- 1. First pre heat the oven to 350F. Make cookie dough as directed on package. Then bake for 10 to 12 mins. Then cut marshmallows in half using serrated knife. Thn immediately top each hot cookie with marshmallow cut side down & press down firmly. Then place to cool on a cooling racks.
- 2. Next microwave fudge topping on High 30 seconds or until warm. Then spoon topping over each marshmallow topped cookie. Then top with candy sprinkles.
CHOCOLATE CHERRY ALMOND MARSHMALLOW TREATS
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 9 large or 12 small bars
Number Of Ingredients 6
Steps:
- 1. Line a 9-by-9-inch square baking pan with nonstick aluminum foil, leaving a 1-inch overhang on each end to lift the finished treats out of the pan. You may need to use 2 sheets to cover the entire pan.
- 2. Put the marshmallows and butter in a large pot and set over medium heat. Cook, stirring, until the mixture is melted and smooth. Remove from the heat and stir in the almond extract. Add the cereal and continue to stir until well coated. Stir in most of the chocolate chips (reserve 1 tablespoon for sprinkling over the top) and the chopped cherries. Spoon into the foil-lined pan and press firmly with your hands until the treats are even. Sprinkle on the remaining 1 tablespoon chocolate chips and press them into the top with your hands. Cool at room temperature for 10 minutes.
- 3. Using the foil overhang, lift the treats out of the pan and cut with a butter knife into 9 or 12 bars.
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