Best Mallow Crunch Tarts Recipes

CHERRY MALLOW DESSERT

Cherry Mallow Dessert image

For a swift sweet treat, Carol Heppner spreads a homemade graham cracker crust with canned pie filling, then tops it with a fun marshmallow and whipped cream layer. "Try it with blueberry pie filling instead," recommends the Caronport, Saskatchewan cook.

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 9 servings.

Number Of Ingredients 5

Ingredients

1-1/2 cups graham cracker crumbs
1/3 cup butter, melted
1 can (21 ounces) cherry pie filling
3 cups miniature marshmallows
1 cup heavy whipping cream, whipped

Steps:

Set aside 1 tablespoon graham cracker crumbs for topping. Place the remaining crumbs in a bowl; stir in butter until combined. Press into a greased 9-in. square baking pan. Bake at 350° for 10-12 minutes or until lightly browned. Cool completely., Spread pie filling over crust. Fold marshmallows into the whipped cream; spread over filling. Sprinkle with the reserved crumbs. Refrigerate for at least 6 hours.

Nutrition Facts : Calories 339 calories, Fat 18g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 183mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.

MALLOW-CRUNCH TARTS

Mallow-Crunch Tarts image

Number Of Ingredients 7

Ingredients

2 tablespoons margarine or butter
2 cups miniature marshmallows or 20 regular marshmallows
1/4 teaspoon vanilla extract
2 1/2 cups Rice Krispies®
1 cup whipping cream
2 tablespoons sugar
1 (10-ounce) package frozen raspberries, thawed, well-drained or sweetened, fresh raspberries, drained

Steps:

1. Melt margarine in 2-quart saucepan. Add marshmallows and stir over low heat until completely melted. Remove from heat. Stir in vanilla. 2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.3. Portion mixture into 8 buttered 6 oz. custard cups or 3-inch muffin-pan cups. With buttered spatula form into tart shells. Let stand until firm. Remove from cups.4. Combine cream and sugar in small mixing bowl. Beat until soft peaks form. Fold in raspberries. Fill tart shells, garnishing with additional raspberries, if desired. Serve immediately. NOTE: * For best results, use fresh marshmallows.* Diet, reduced calorie or tub margarine is not recommended.* Store no more than two days in airtight container.

Nutrition Facts : Nutritional Facts Serves

MARSHMALLOW CRUNCH

Marshmallow Crunch image

The crunchy base will soon soften on storage so, to enjoy this tasty treat, eat within 1-2 days of baking. Times are approx as no times for cooling.

Provided by Sonya01

Categories Gelatin

Time 55m

Yield 24 fingers

Number Of Ingredients 13

Ingredients

1 cup self-raising flour
3 Weet-Bix, crushed
1/2 cup firmly packed brown sugar
1/3 cup coconut
125 g butter, melted
2 -3 tablespoons jam
2 tablespoons coconut
1 1/2 tablespoons gelatin (20g)
1/3 cup cold water
1 cup sugar
1/2 cup hot water
1 teaspoon vanilla
3 drops pink food coloring

Steps:

Combine flour, weetbix, sugar and coconut in a bowl, stir in melted butter, mix well.
Press mixture firmly over base of 19cm x 29cm lamington pan.
Bake at 180C for 20 mins, or until lightly browned.
Remove from oven, cool.
Spread jam evenly over base, spread marshmallow topping over jam, sprinkle with extra coconut.
allow to set at room temperature for several hours.
Cut into finger lengths to serve.
Marshmallow Topping.
Sprinkle gelatin over cold water in heat-proof bowl; stand over pan of simmering water (or microwave on HIGH for 30 seconds) until gelatin is dissolved.
Combine sugar and hot water in pan; stir over heat without boiling until sugar is dissolved.
Stir in gelatin mixture into syrup, bring to boil.
Boil, uncovered, for 15 minutes
Remove from heat; move mixture to bowl cool to lukewarm.
Add vanilla and colouring; beat with electric mixer for about 5 mins, or until mixture is thick and glossy.