marshmallow

Soft, Chewy Brownie Topped with Marshmallows and Chocolate Frosting! This is our Favorite Brownie of all time and it will soon be yours too!

Fudgy Marshmallow Brownies

c. marshmallows

Tbsp half and half

Tbsp butter

c. white sugar

c. chocolate chips

Prepare brownie mix according to package directions.

Cover prepared brownies with marshmallows immediately after baking and set in hot oven that's been turned off until they puff up about 2-3 minutes. Remove from oven.

In a medium size saucepan bring half and half, butter and white sugar to a boil. Boil for one minute, stirring frequently not to scorch the bottom. Stir in chocolate chips, stirring mixture until they are melted and frosting is smooth. Immediately spread over brownies.

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Fudgy Marshmallow Brownies ~ Soft, Chewy Brownie Topped with Marshmallows and Chocolate Frosting! This is our Favorite Brownie of all time and it will soon be yours too!

This showstopping dessert, which is inspired by the classic Thanksgiving side dish, is really a pie baked in a springform pan. (Don’t try it in a pie pan because the filling will likely overflow.) What makes this dessert a winner is the textural contrast between the creamy sweet potato filling, the crisp pecan crust and the gooey marshmallow topping. Here are a few tips for best results: Roast the sweet potatoes instead of boiling them because it enhances their flavor, and use smaller sweet potatoes because they are naturally sweeter than larger varieties. Also, it may seem fussy, but chilling the cooked potatoes, then aggressively whipping them aerates them, resulting in a silkier texture. Once baked and cooled, refrigerate the pie until right before it’s time to serve.

Sweet Potato Casserole Pie

small sweet potatoes, unpeeled

pecan halves

brown sugar

unsalted butter (1/2 stick), softened

salt

cinnamon

nutmeg

ginger

evaporated milk

vanilla extract

eggs,

marshmallows (about 27)

Heat the oven to 425 degrees and line a baking sheet with parchment; set aside.

Using the tines of a fork, carefully poke holes into the surface of each sweet potato. Place the sweet potatoes on the prepared baking sheet and bake until fork-tender and the skins are crisp, 45 to 50 minutes. Lower the oven to 350 degrees, remove the sweet potatoes and let sit until cool enough to handle, 15 to 20 minutes. Peel them, discarding the skins, and transfer peeled sweet potatoes into a large bowl; mash until creamy (you should have about 2 generous cups). Place the bowl into the refrigerator to chill while you make the crust.

Line the bottom of a 9-inch springform pan with a piece of parchment. In a food processor, combine the pecans, 2 tablespoons light brown sugar, 2 tablespoons butter and 1/2 teaspoon salt; blend on high until the mixture looks like coarse bread crumbs, about 20 seconds. Sprinkle the mixture into the bottom of the pan and press down firmly to compact the crust. (If using a pie plate, press up the sides as well.) Bake until deep golden brown and fragrant, 18 to 20 minutes. Let the crust cool while you make the filling.

Lower the oven to 325 degrees. Into a stand mixer fitted with a paddle attachment, add the chilled potatoes and beat on medium for 3 minutes, scraping the sides of the bowl and beater as you go. Add the remaining 1/2 cup light brown sugar, 2 tablespoons butter and 1/2 teaspoon salt, along with the cinnamon, nutmeg and ginger. Beat on medium speed to combine for 2 to 3 minutes, again stopping to scrape down the sides of the bowl and beater as you go. Reduce the speed to low and add the evaporated milk and vanilla, beating until combined. Add the eggs, one at a time, beating until fully incorporated, then turn the speed to medium-high and beat for another 45 seconds before pouring the mixture into the cooled crust. Set the pie on top of a baking sheet, then bake until set around the edges but just slightly jiggly in the center, 60 to 70 minutes.

Allow the pie to cool for 10 to 15 minutes, then carefully arrange the marshmallows on top in an even layer. (If you set the marshmallows on the hot pie as soon as it comes out of the oven, they’ll melt into a flat layer. Allowing the pie to cool a bit first helps them retain their shape.) Once the pie cools to room temperature, cover it with foil and transfer it to the fridge to chill, at least 4 hours or up to 2 days.

When ready to serve, heat the broiler and position an oven rack close to the broiler. Place the pie under the broiler until marshmallows are browned in spots, 1 to 3 minutes, depending on how charred you prefer your marshmallows, watching closely. Remove from the oven and let the pie rest for 10 minutes to allow the marshmallows to set and harden before running a knife around the edges of the pan and releasing the ring. Slice and serve immediately.

Don’t be fooled by the name of this family dish. The preparation takes less than half an hour, and you’ll be lucky if after 10 minutes someone isn’t scraping the remnants from the bowl. This recipe has been in the Carberry Family for decades, and it is only with my Grandmom’s approval that it is […]

24-Hour Salad

eggs, slightly beaten

Tablespoons sugar

Tablespoons cider vinegar

grapes,

whipping cream

Set up a double boiler and combine the eggs, sugar and vinegar in the top pan (be careful not to let any boiling water leak into the mixture).

Stir the mixture constantly until it thickens then set it aside and let it cool.

Beat the whipping cream until soft peaks form.

Combine the grapes and marshmallows in a large bowl.

In a separate bowl, mix together the pineapple and the egg mixture and then gently fold in the whipped cream.

Now gently fold the whipped cream mixture into to the bowl of grapes and marshmallows.

Allow the salad to chill for 24 hours before serving.

Any dark caramel-flavored liquor will work with this; it’s particularly good with rye whiskey or rum.

Spiked Hot Chocolate

milk

cinnamon sticks (preferably Ceylon)

chocolate

demerara sugar

kosher salt

bourbon

marshmallows (for serving)

Bon Appétit

Bring milk and cinnamon to a simmer in a medium saucepan over medium-low heat, whisking occasionally and making sure milk doesn’t boil, until cinnamon is floral and fragrant, about 10 minutes. Whisk in chocolate, sugar, and salt and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes. Pour through a fine-mesh sieve into a large measuring cup; discard cinnamon.

Add bourbon to hot chocolate mixture and stir to combine. Divide among mugs, then top with toasted marshmallows.

These grown-up moon pies are made with shortbread cookies loaded with blitzed-up pretzels and salty potato chips—the perfect contrast to the sticky-sweet marshmallows and bitter dark chocolate.

Pretzel And Potato Chip Moon Pies

(2 sticks) chilled unsalted butter, cut into ½" pieces

lightly crushed small pretzels

potato chips

(100 g) sugar

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

(219 g) all-purpose flour,

marshmallows

Tbsp. refined coconut oil

salt salt

2"-diameter cookie cutter

“Little Debbie’s chocolate marshmallow pies were my favorite packaged treat as a kid,” says Sohla El-Waylly. “I’d carefully separate the layers with a butter knife, toast the marshmallow on a fork over the gas burner, then sandwich it all back together. Even as a kid I knew that desserts are better with a bit of extra-toasty flavor. That’s why I’m obsessed with these all-grown-up moon pies. The shortbread cookies are loaded with blitzed-up pretzels (for that extra toastiness) and salty potato chips—the perfect contrast to the sticky-sweet marshmallows and half-dip of bitter dark chocolate.” The dough will look dry at first, but it will come together with a bit of kneading. Don’t worry about overworking it—with all that butter and the fat from the potato chips, there isn’t much opportunity for gluten to develop.

Pretzel and Potato Chip Moon Pies

Place racks in upper and lower thirds of oven; preheat to 350°. Pulse butter, pretzels, potato chips, sugar, salt, and 1¾ cups (219 g) flour in a food processor until clumps form. Turn dough out onto a surface and knead gently to bring together.

Roll out dough on a lightly floured sheet of parchment to just under ¼" thick. (If it feels very soft, cover and chill 20 minutes before proceeding.) Punch out rounds with lightly floured cutter. Transfer rounds to a parchment-lined baking sheet, spacing 1" apart. Gather dough scraps and repeat rolling and cutting process until no dough remains (you should get 36 rounds). Divide remaining cookies between 2 more parchment-lined baking sheets.

Working in batches, bake cookies, rotating baking sheets top to bottom and front to back halfway through, until golden brown, 10–12 minutes. Let cool 5 minutes on baking sheet, then transfer half of the cookies to a wire rack. Let cool completely.

Meanwhile, turn over cookies remaining on baking sheets and top each with a marshmallow, flat side down (make sure marshmallows stand up evenly or sandwiches will be crooked). If your oven has a convection fan, turn it off and bake cookies until marshmallows are softened and beginning to puff but not brown, about 4 minutes. Remove from oven and top with cooled cookies, letting weight of cookies gently push marshmallows to the edges. Let cool at least 1 hour.

Melt chocolate and oil in a small heatproof bowl set over a small saucepan of barely simmering water (do not let bowl touch water), stirring occasionally, or melt in a small microwave-safe bowl in a microwave in 20-second bursts, stirring between bursts. Dip half of each sandwich cookie in chocolate, then sprinkle top of chocolate sides with pretzel salt. Chill cookies 15 minutes to harden chocolate before serving.
Do ahead: Cookies can be made 2 weeks ahead. Store airtight at room temperature.

I love nougat and this recipe is quick to make and tastes delicious!

Christmas Nougat Recipe

white chocolate

white marshmallows

almonds

pistachios

dried cranberries

dark chocolate

Christmas Nougat recipe

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5348771529001-6030949538001

This Vegan Skillet Sweet Potato Casserole is the perfect way to enjoy the Holidays while remaining dairy-free, gluten-free, and naturally sweetened. Such a healthy alternative to a classic dish.

Vegan Skillet Sweet Potato Casserole

lbs. sweet potato, cooked ((That's about 3 medium ones!; See Notes!))

maple syrup ((See Notes!))

tsp vanilla extract

raisins

vegan marshmallows ((I use Dandies Originals))

Tbsp cinnamon

cloves

tsp sea salt

pecans, chopped + roasted ((See Notes!))

Tbsps vegan butter, melted ((See Notes!))

tbsps pure maple syrup ((See Notes!))

tsp cinnamon

sea salt

Preheat your oven to 375 degrees Fahrenheit and grease a medium cast iron skillet with vegan butter or coconut oil.

Begin by adding the cooked sweet potatoes (the insides only!) to a Medium bowl along with the maple syrup, vanilla, raisins, cinnamon, nutmeg, ground cloves, sea salt and marshmallows. Gently toss everything together until well combined.

Transfer the mixture a skillet and then make the pecan topping.

Mix all ingredients in a small bowl until well combined.

Top sweet potato mixture in the skillet with pecan topping until fully covered and bake in the oven (covered with foil) for 10-15 minutes.

Then remove foil covering and bake uncovered for another 10 minutes or so, until marshmallows have melted and pecans are brown and caramelized.

Once done, remove from oven and let cool for 2-3 minutes before serving.

Enjoy it as a side along with your other Thanksgiving dishes.

Bon Appetit!

For Pecan Topping:

This sugar-free sweet treat is simple to make thanks to store-bought keto marshmallows and protein cereal!

Keto Rice Krispie Treats

full box of HighKey Cereal

Keto Max Mallow marshmallows (14 marshmallows)

butter, salted

Easy Christmas Fudge

sugar

butter

(7-ounce) jar marshmallow creme

chocolate chips

nuts,

Butter an 8x8-inch baking dish or spray it with nonstick cooking spray and set aside.  Combine the sugar, milk, and butter in a medium sized pot and cook on medium-low heat until the mixture comes to a boil.  Be sure to stir frequently.

Once it has reached the boiling point, boil for 5 minutes.  Stir constantly.  Seriously. Constantly.  The mixture can scorch and you don&#039;t want that.  You can even adjust the heat down some to maintain a boil without it scorching.  The goal here is to get the mixture to the soft ball temp of 235°F. Having a candy thermometer is a bit of an insurance policy, but it&#039;s not required if you cook it per the instructions.

Remove from the heat and stir in the chocolate chips and marshmallow creme. Stir until mixture is creamy and smooth. &nbsp;Add the chopped nuts (reserving a few to sprinkle on the top) and mix well. &nbsp;

Pour into the prepared baking dish.

Cool completely and cut as desired.

Chocolate Chip and Marshmallow S'mores Cookies! The name says it all. Ready for a campfire (real or pretend) near you. Made with graham crackers, chocolate chips, and marshmallows mixed into a cookie base.

S&#8217;mores Cookies

(142 g) graham crackers (typically one full sleeve)

(245 g) all-purpose flour

baking soda

unsalted

(161 g) packed brown sugar

(150 g) granulated sugar

eggs

vanilla

(12 ounces) roughly chopped chocolate or chocolate chips

mini-marshmallows

"If your froze the marshmallows, could you add them to the cookie before baking without them melting into nothing"

Make the graham cracker crumbs: Place the graham crackers in the bowl of a food processor. Process in pulses until the crackers are completely broken down into crumbs. (Alternatively: Place the crackers in a zip-top plastic bag and crush with a rolling pin.)

Combine the dry ingredients: Combine the graham cracker crumbs, flour, salt, and baking soda in a mixing bowl. Whisk to combine.

Beat the butter and sugars: With an electric mixer or in a stand mixer with a beater attachment, beat together the granulated sugar, brown sugar, and softened butter on medium speed until combined and thick, 30 to 60 seconds. Pick out any large pebbles of hard brown sugar that you see. Scrape down the sides of the bowl and the beater.

in the eggs and vanilla: Add the two eggs and vanilla to the butter-sugar mixture and beat at medium speed until no clumps or streaks remain, 10 to 20 seconds. Scrape down the sides of the bowl and the beaters.

in the dry ingredients: Add the graham cracker and flour mixture all at once. Beat on low speed just until no more dry streaks of flour are visible, 20 to 40 seconds.

in the chocolate: Add all of the chocolate chips or chopped pieces, and beat on low speed for just a few seconds until incorporated.

Chill the dough: Scrape down the sides of the bowl and the beater. Cover the bowl and refrigerate for at least 30 minutes or up to three days. (Or freeze in individual scoops for up to 3 months.)

Heat the oven to 375F: Place a rack in the middle of the oven. Line two baking sheet with silicon baking mats or parchment.
I usually bake my cookies one sheet at a time to help them bake evenly. If you prefer, or are crunched for time, bake two sheets at a time with one sheet in the upper third of the oven and the other in the lower third of the oven.

Scoop the dough: Use a medium cookie scoop (or a well-mounded tablespoon measure) to scoop the dough out onto one of the baking sheet. Space the cookies about 2 inches apart.

Bake the cookies: Bake the cookies for 10 minutes, then remove from the oven. Gently press 3 to 4 mini marshmallows into the tops of each cookie. (See Recipe Note for more ways to tinker with when to add the marshmallows.)
Return the cookies to the oven and bake for another 2 to 3 minutes, until the marshmallows look like puff balls and are just starting to melt around the bottom. The marshmallows will continue to melt after the cookies come out of the oven.

Cool the cookies: Cool the cookies on the baking sheet for about 5 minutes, or until the puffed middles collapse down and the cookies have firmed a little. Transfer the cookies to a wire cooling rack to cool completely.

baking cookies in batches until all the cookie dough has been used.

Enjoy! Cooled cookies can be stored in an airtight container with wax paper between the layers for up to a week. The marshmallows may stick to the wax paper; just gently peel the paper away when removing cookies.

"We loved it, best S'mores cookies I had"

"I made these for the whole family and they LOVED them! Thanks for the recipe!"

"Made these this am. Followed the directs exactly as written. They look great. I do not taste much of the graham crackers, but all and all a great recipe. I would make these again. Thank you for the recipe."

"These cookies are divine! I doubled the batch and scooped out the cookies. I froze them on the sheet pan and put them into a freezer storage bag. Now, whenever I want a sweet treat, I just bake and pop those little marshmallows on as directed."

This classic casserole has a fluffy, sweet topping. Get the recipe here.

Sweet Potato Casserole with Marshmallow Topping

2½ pounds sweet potatoes (4 medium),

vegan butter

pecans

This is our favorite recipe for classic rice krispie treats. Adding a little extra butter and marshmallow, plus a splash of vanilla extract and a pinch of salt makes all the difference! Let them set for at least 1 hour before cutting into squares.

Our Favorite Rice Krispie Treats

(170 grams; 1.5 sticks) unsalted butter

(270 grams) crispy rice cereal

Line a 9&#215;13 inch baking pan with parchment paper. Lightly grease the parchment. I always use a very light mist of nonstick spray. Set aside.

Melt the butter over medium heat in a very large pot. Once melted, add the marshmallows. Stir the mixture until the marshmallows are completely melted.

Remove from heat, then immediately stir in the vanilla extract and salt. Finally, fold in the cereal. Make sure each piece of cereal is coated with the marshmallow mixture.

Transfer mixture to prepared pan. Using a rubber spatula (greasing it lightly helps), gently spread mixture to fit the pan. Lightly grease the back of a flat spatula and very gently press the mixture down into the pan. Do not pack it down with force, just lightly press down so it&#8217;s secure in the pan.

Allow treats to set for at least 1 hour at room temperature and up to 1 day. Cover tightly if leaving out for more than a few hours.

Lift the rice krispie treats as a whole out of the pan using the parchment paper. Cut into squares.

Cover and store leftover treats at room temperature for up to 3 days. To store, place in layers between sheets of parchment or wax paper.

If I halve the recipe what size pan would I use? Thanks!

Amazing!! I’m not a Rice Krispie treat fan but these are divine, nothing compares. Thank you for a great recipe!!

I used salted butter and omitted pinch of salt. They’re delicious!

I made this going by weight for accuracy but didn't like the proportion of butter to marshmallow. Too buttery. The pinch of salt and vanilla was a nice touch though.

I've made these twice in 3 days now....I can't stop...send help

These are amazing! Not a “rough” on your mouth as other recipes. They were sweet and gooey and easy to bite, but didn’t fall apart. The salt and vanilla really do make a difference! I halved the recipe and use an 8x8 dish and it was perfect :)

I chose this recipe because it worked in a 9x13 pan and sounded great as I love gooier rather than crispier squares. I measured the marshmallows and butter by weight and they were WAY TOO gooey even for me - they made the Krispies soggy. When I measured mini marshmallows by weight and checked, it gave me 12 cups. I would recommend using 11 level cups of mini marshmallows, or add at least a couple more cups of Rice Krispies if going by weight.

This Bar is a favorite childhood memory.  My mom would occasionally make these when we had company...they were always my favorite treat.  I can remember sneaking them from the frig., so that's where that bad habit came from! Shame on me! lol
They are like eating fudge, but more airy because the marshmellows don't melt....

No Bake - Chocolate Marshmallow Bar

c peanut butter, smooth

c butterscotch chips

c coconut

c walnuts, chopped - optional

Marshmallow treats can skew saccharine, but this slightly more sophisticated version embraces the salty as much as it does the sugary. Sweet marshmallows and chocolate are balanced by plenty of salt: in the butter, on the pretzels and in the flaky sea salt finish. Butter-flavored pretzels (“butter snaps”) have a delicate crunch and a creamy note that work well in this recipe, but any small, thin pretzels are also good. You'll want to use chopped chocolate here instead of chips: They melt faster, so you end up with smeared chocolate bits instead of distinctive chunks.

Rice Krispies Treats With Chocolate and Pretzels

Nonstick cooking spray

salted butter (3/4 stick)

Rice Krispies, rice

semisweet chocolate, chopped

Flaky sea salt,

Line the bottom and sides of a 9-inch square baking pan with foil, leaving a 1-inch overhang on all sides, then coat with nonstick cooking spray.

Melt the butter in a large saucepan over medium-low heat. Add the marshmallows and stir with a sturdy silicone spatula until smooth and melted, about 3 minutes.

Remove from the heat, add the cereal and pretzels, and stir until evenly coated. Immediately scrape the mixture into the prepared pan. Using the spatula, press the mixture to evenly cover the bottom of the pan. Working quickly (you want the cereal mixture to still be quite warm so the chocolate will melt a bit and adhere to the the surface), sprinkle the chopped chocolate on top. Press the mixture with the chocolate into a flat, even layer in the pan. Sprinkle with flaky sea salt.

Cool to room temperature in the pan on a rack. Lift out of the pan using the foil and cut into squares. Serve immediately or transfer to an airtight container.

If you love peanut butter, you&#39;re going to love this 4 ingredient peanut butter bar! It&#39;s the perfect edible for your sweet tooth.

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