DOUBLE CHOCOLATE-MARSHMALLOW MILKSHAKES
Steps:
- Whisk 1/2 cup heavy cream (ideally extra-cold), 1/4 cup marshmallow fluff and 1/8 teaspoon vanilla extract until stiff peaks form; set aside. Combine 1 cup cold whole milk and 1/4 cup chocolate sauce in a blender. Add 3 cups chocolate ice cream; blend until smooth. Fill 4 glasses one-quarter of the way with the shake; add some marshmallow cream, then more milkshake, then cream, then milkshake. Finish with a dollop of marshmallow cream and garnish with grated bittersweet chocolate.
DOUBLE CHOCOLATE & MARSHMALLOW FLAPJACKS
Why have a normal flapjack when you can have one packed with chocolate & gooey marshmallows?! Find the recipe here: www.mybakinghaven.com/2014/01/04/double-chocolate-marshmallow-flapjacks/
Provided by dpowell92
Time 30m
Yield Makes 16 squares
Number Of Ingredients 0
Steps:
- Preheat the oven to 160°c/ 140° fan/ gas mark 3 and line a square baking tin (approximately 25cm square) with greaseproof paper.
- In a glass bowl weigh out your butter, sugar and milk chocolate. Melt this over a pan of hot water making sure the water doesn't touch the bowl.
- Stir in the golden syrup to this mixture.
- In a separate bowl weigh out your oats and pour the melted mixture in, stirring until it is fully combined.
- Break your white chocolate up into chunks and cut up your marshmallows into pieces and add them to the mixture. Make sure they are evenly distributed so that every piece of flapjack will have plenty in.
- Put this mixture into the tin and spread out evenly, popping it into the oven for around 20 mins. It'll be ready once the mixture has firmed up a little and the marshmallows have bubbled up but not browned too much, doesn't matter if they are a little bit golden on top.
- Allow the flapjack to completely cool in the tin and then turn out onto a work surface. (If they are still a little too soft and gooey put them in the fridge for 10-15 mins.)
- Cut the block into 16 pieces (4x4.)
- Eat and enjoy!
DOUBLE CHOCOLATE MARSHMALLOW COOKIES RECIPE
A delicious cookie loaded with chocolate and miniature marshmallows!
Provided by Camille Beckstrand
Categories Dessert
Time 19m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, cream butter, white sugar, and brown sugar together. Beat in eggs and vanilla. Add flour, cocoa powder, baking soda, and salt and stir until dough forms. Fold in chocolate chips and marshmallow bits .
- Drop heaping tablespoonfuls of dough onto large baking sheet and cook for 8-9 minutes. Remove from oven and let cool on baking sheet for about 5 minutes before moving to a wire rack to finish cooling.
Nutrition Facts : Calories 101 kcal, Carbohydrate 14 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 20 mg, Sodium 91 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
DOUBLE CHOCOLATE MARSHMALLOW COOKIES
Chocolaty cookies with mini marshmallows. Yummy. These cookies actually seem to "age" well, and taste even better after a couple days... if they stick around long enough! Note: Do not refrigerate the dough or it will become too hard to handle. You may have to let it sit out longer than half an hour depending on the room temperature, otherwise the dough will not cooperate and will be too soft (because of the melted chocolate).
Provided by JMigs0
Categories Dessert
Time 1h10m
Yield 24-36 cookies, 24-36 serving(s)
Number Of Ingredients 12
Steps:
- Melt chocolate over a double broiler, stirring occasionally until smooth.
- Sift together flour, cocoa, baking powder, and salt, set aside.
- In a medium bowl, cream butter with the sugars.
- Beat in eggs, one at a time. Add coffee powder, vanilla, and blend. Stir in the melted chocolate.
- Use a wooden spoon, stir in the dry ingredients just until everything comes together. Add in marshmallows before dough sets.
- Cover and let stand for 35 minutes or longer so the chocolate can set. (do not refrigerate).
- Preheat oven to 350°F Line cookie sheets with parchment paper. Roll dough into walnut sized balls or drop by rounded tablespoonfuls. Make sure to leave 2 inches all around for room to spread.
- Bake 8 to 10 minutes. Allow to cool on baking sheet for 10 minutes before transferring to wire racks to cool.
Nutrition Facts : Calories 274.2, Fat 15.9, SaturatedFat 9.6, Cholesterol 48, Sodium 153.4, Carbohydrate 35.8, Fiber 4, Sugar 20.1, Protein 5.1
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