Mallow Graham Bars Recipes

Steps:

• Melt butter in large saucepan on low heat. Add marshmallows; cook until melted, stirring constantly. Remove from heat.
• Stir in remaining ingredients; spread into greased 8-inch square pan.
• Refrigerate 1 hour or until firm. Cut into 12 bars. Store in airtight container at room temperature.

Steps:

• Line a 9x9 casserole dish with non stick foil or parchment paper. Trust me, it makes removing from pan and slicing easier. In a small bowl, combine graham crackers and butter. Mixture does not need to be super buttery, crumbly is fine. Press mixture into bottom of casserole dish. Reserve 1/2 cup to sprinkle on top. Set aside. Whip up whipping cream with vanilla until stiff peaks, set aside. DO NOT ADD EXTRA SUGAR. In a large non-stick sauce pan, add marshmallows and milk and melt down until smooth stirring regularly. Once marshmallows are melted and smooth, remove from heat let cool for 5 - 10 minutes, stirring regularly. Once cooled fold in pureed strawberries. Mix well. Add whipped cream to strawberry marshmallow mixture. Pour marshmallow mixture into graham cracker crust. Top with reserved graham cracker mixture. Refrigerate for 2 hours or until set. Slice and serve.

Steps:

• In a heavy saucepan over low heat, melt marshmallows and milk. Remove from the heat. Cool, stirring occasionally. Stir in extract. Fold in pineapple and whipped cream. , In a bowl, combine cracker crumbs and butter. Press 1-1/2 cups into a greased 13-in. x 9-in. dish. Spread with pineapple mixture. Sprinkle with the remaining crumb mixture. Refrigerate for 2-3 hours before serving.

Steps:

• 1. In large saucepan over low heat, melt butter.
• 2. Add marshmallows; stir until melted.
• 3. Remove from heat; stir in graham crackers, raisins and peanuts.
• 4. Spread mixture into greased 9x9\" baking pan.
• 5. Cool 1 hour or until firm.
• 6. Cut into 18 bars and store in airtight container.