marshmallow dessert

Incredible, chewy, chocolate chunk cookie cups stuffed with pools of melted chocolate and toasted marshmallow lids. These epic cookies are the definition of chewy, gooey, chocolatey decadence - vegan style!

Epic Marshmallow Chocolate Chunk Cookie Cups (vegan)

butter, softened

brown sugar

tbsp white sugar

egg replacement (aqua faba, flax egg)

vanilla

+ 2 tbsp flour (all purpose)

tsp salt

tsp baking soda

chocolate chunks/chips (divided)

marshmallows,

mini pretzel twists (optional)

chocolate chunk, melted for drizzling

maldon finishing salt flakes

Preheat oven to 350º F. Prepare muffin pan with non-stick spray or wipe with a light swipe of butter.

In a large bowl, cream butter, sugars until creamy and light. Blend in egg replacement* and vanilla.Egg Replacement: *2 tbsp aqua faba (liquid from chickpeas) OR 1 tbsp ground flax seeds + 3 tbsp warm water stirred and set

Add dry ingredients and mix until it forms a stiff dough. Add an additional tablespoon flour if the dough is not thick enough.

Stir in 3/4 cup chocolate chips/chunks* by hand until evenly incorporated. Save the remaining chocolate chunks for the top and also for drizzles.* use chocolate chunks, chocolate chips or a blend of the two

Scoop into 12 equal balls, place each ball in the prepared muffin tin. Press a chocolate chunk or two into the top of each cookie ball. Place pan in fridge for 10-20 minutes. Remove from fridge and press half a marshmallow (or break into 3 chunks) onto the top of each cookie cup.

Bake 13-15 minutes until the cookies are golden and the marshmallows are toasted. If the marshmallow isn&#039;t lightly golden, turn the heat up to 360º F for the last minute. (In my oven 15 minutes @ 350º is perfect!)Side Note - the marshmallows will puff way up in the oven, but they return to normal during the cooling process. Remove from oven and gently tuck a pretzel* twist into melted marshmallow (optional). Let cool until set and then move the cookies to a rack to cool completely.Pro Tip - *the pretzels add a lovely crunch and saltiness, but the cookie cups are spectacular without them too!

Melt a few chocolate chunks and drizzle over cookies. Top with a few flakes of Maldon salt if desired.

These Nutella Fluffernutter Cupcakes are a moist peanut butter cupcake filled with marshmallow fluff and topped with Nutella frosting. They're fun to make and extraordinarily delicious!

Nutella Fluffernutter Cupcakes

(104 grams) sugar

(45 grams) lightly packed light brown sugar

¼ cup (56 grams) unsalted butter, room temperature

peanut butter

(60 milliliters/58 grams) sour cream, room temperature

tsp vanilla extract

(163 grams) all purpose flour

tsp baking powder

salt

tbsp (90 milliliters) milk, room temperature

tbsp (30 milliliters) water, room temperature

marshmallow cream/fluff

(84 grams) butter

(36 grams) shortening

(157 grams) Nutella

(518 grams) powdered sugar

water

Chocolate sauce,

Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2

. In a large mixing bowl, cream sugar, butter and peanut butter until light in color and fluffy, about 3-4 minutes.

. Add sour cream and vanilla extract and mix until well combined.

. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Combine dry ingredients in another bowl, then combine milk and water in another bowl. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Fill cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.

. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.

. While cupcakes are cooling, make the frosting. Beat the butter, shortening and Nutella together until smooth.

. Add about half of the powdered sugar and mix until smooth.

0. Add the water or cream and mix until smooth.

1. Add the remaining powdered sugar and mix until smooth. Set frosting aside.

2. Once cupcakes are completely cool, cut out the centers. I use a cupcake corer.

3. Fill the centers with marshmallow cream/fluff.

4. Pipe the frosting on top of the cupcakes. I used Ateco tip 844, but the Wilton 2D or 1M would create a similar look.

5. To decorate the cupcakes, top each with a large marshmallow, the drizzle with chocolate sauce.
Store cupcakes in an air tight container at room temperature. Cupcakes are best for 2-3 days. Best to add chocolate sauce drizzle decoration shortly before serving.

Give your dessert game a baller upgrade with this easy recipe for Ruffles Krispie treats from Delish.com!

Ruffles Krispie Treats

butter

c. crushed Ruffles

Flaky sea salt

c. chocolate

This recipe is delicious! It’s funny how you can make rice krispy treats out of ruffles!

https://streaming.hearstdigitalstudios.com/manual_upload/58c032a1bbddbd1cf0147ecb/mp4/RUFFLES_KRISPIE_TREATS_-__FRONT_1488990895_4000_hd_v3.mp4

This dessert is not for the faint of heart.

Ruffles Krispie Treats Take Salty-Sweet to the Next Level!

Natalie and Laura Potter of @BlissAndBaker return to Tasty to share their tips and tricks for making the ultimate rice crispy treats.

Salty Caramel Rice Crispy Treats Recipe by Tasty

sugar

salted butter, 1 stick

heavy cream

flaky sea salt, divided

mini marshmallows

rice cereal

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Line a 9-inch (22 cm) square pan with 2 sheets of parchment paper and sprinkle the sugar over the bottom of the pan.

In a large nonstick pot, combine the butter, brown sugar, heavy cream, and 1½ teaspoons of flaky salt. Bring to a simmer over medium-high heat, stirring until the mixture is thick enough to coat the back of a spatula.

Reduce the heat to low and add the mini marshmallows. Stir until the marshmallows are completely melted, then remove the pot from the heat.

Add the rice cereal to the pot and stir to combine. Let cool slightly.

Transfer the mixture to the prepared pan and press into an even layer. Sprinkle the remaining ½ teaspoon of flaky salt on top.

Let set at room temperature for 1 hour, or in the refrigerator for 30 minutes. Cut into 9 bars, then serve.

https://vid.tasty.co/output/143997/landscape_480/1567708194

These Rolo Ritz Marshmallow Treats are very buttery with that perfect salty/sweet combo. It&#x27;s a super easy no-bake dessert recipe that you&#x27;ll want to make again and again!

Rolo Ritz Marshmallow Treats

unsalted butter

vanilla extract

(12 oz) bag rolos, unwrapped

Sweet Potato and Marshmallow Pie

(310 ml) unbleached all-purpose flour

(75 ml) pecans

(30 ml) icing sugar

(60 ml) chilled unsalted butter, cubed

(60 ml) ice water

(180 ml) cooked, chilled sweet potato flesh (about 1 small sweet potato)

(180 ml) sugar

cinnamon

nutmeg

ginger

eggs

(250 ml) 35% or 15% cream

(250 g/1/2 lb) large marshmallows, approximately

Become a pro in the kitchen with Ricardo Cuisine. Learn all the skills, techniques and recipes you need to prepare amazing meals and desserts.

Ricardo

In a food processor, combine the flour, pecans, icing sugar and salt. Add the butter and pulse until the butter is the size of peas. Add the water and pulse until the dough just begins to hold together. Add water if necessary. Remove the dough from the food processor and shape by hand into a disc.

On a floured surface, roll the dough into a disc large enough to line a 23-cm (9-inch) pie plate. Line the pie plate and refrigerate for 30 minutes.

With the rack in the middle position, preheat the oven to 190°C (375°F).

Pecan crust

In a food processor, purée the sweet potato, sugar and spices until smooth. Add the eggs and cream and process until smooth.

Scrape the filling into the pie shell and bake until the filling is barely set, about 35 minutes.

With the rack in the middle position, preheat the broiler.

Top the pie with a tightly packed layer of marshmallows. Brown under the broiler, 1 or 2 minutes. Watch the pie closely, as marshmallows start to burn quickly. To serve, cut the pie with a damp blade.

Filling

A refaire c’est certain! Très bon goût, la pâte est vraiment bonne . J’ai mis des petites guimauves sur le dessus question de diminuer le sucre . Pourrait se faire sans les guimauves et serait très bonne aussi ! Merci !

Tellement bonne, je dirais même 'cochon'
Je vais en refaire  mais je dois faire attention aux calories .....

Si vous aimez la tarte à la citrouille vous adorez!

Super bonne!  Nous l'avons testé sortie du four, encore un peu chaude, sans guimauve, c'était super bon!  On l'essais avec la guimauve sous peu, et je ne doute pas du bon gout qu'elle aura!

La recette de tarte est très bonne et ça ressemble à de la la tarte à la cirtouille. La texture était parfaite. Par contre, je ne trouve pas que les guimauves soient nécessaires.

Elle est succulente! Mes enfants ont adoré (4 ans et 1 an)
C'est facile à faire et en plus elle donne une portion de légumes!!
J'ai utilisé des guimauves multicolores, c'était beau en couleur!

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Top 6 marshmallow dessert recipes from across the web

The most viewed marshmallow dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Epic Marshmallow Chocolate Chunk Co...

Nutella Fluffernutter Cupcakes

Ruffles Krispie Treats

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Rolo Ritz Marshmallow Treats

Sweet Potato and Marshmallow Pie

The most viewed marshmallow dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine