Mallowswirlbars Recipes

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking dish with butter.
• In a large bowl combine the butter and brown sugar. Using a hand mixer, blend until fluffy, about 2 minutes. Add the vanilla extract and eggs and mix on medium speed until combined, about 1 minute.
• In a separate bowl combine the flour, graham cracker crumbs, baking powder and salt. With the mixer running, slowly add the dry mixture into the wet mixture, and mix until a dough forms.
• Transfer the dough to the prepared baking dish and pat out in an even layer to cover the bottom of the pan. Top the dough with the chocolate chips and marshmallows.
• Bake until the marshmallows are browned and the dough is cooked through, 20 to 25 minutes. Cool to room temperature, then slice into 2-by-2-inch squares.

Steps:

• Preheat oven to 350*.
• Sift dry ingredients together - flour, baking powder, and salt.
• Cream butter and sugar, then mix in egg and vanilla extract.
• Stir in the dry ingredients, mixing well.
• Spread in a 8" greased pan. Bake @ 350* for 20-25 minutes. Remove from oven.
• Cover with marshmallows, cut side down, pressing in slightly. Return to oven to melt slightly, 2-4 minutes.
• TOPPING: Combine all ingredients except the vanilla, and bring to a boil.
• Cook until soft ball stage, 238*F (or when a small amount of mixture dropped from a spoon into cold water forms a "soft ball").
• Remove from heat and cool 5 minutes. DO NOT STIR!
• After the 5 minutes, beat in the vanilla until mixture is of spreading consistency. Spread over marshmallow layer & cut into squares.

Steps:

• For the bars: Preheat the oven to 350 degrees F with a rack in the middle.
• Grease and line a 9-inch square baking pan with parchment paper. Cut enough so there are wings hanging over the sides of the pan for when it's time to remove the bars!
• In a food processor, combine the flour, almond flour, granulated sugar and salt and pulse to combine. Add the butter, egg white and rosewater, if using. Pulse until the mixture clumps together into small to medium clumps of dough.
• Pour the dough out into the prepared pan and press evenly all around the bottom with a measuring cup or the back of a spatula until smooth.
• Bake until the crust is just set and the edges are light golden, 15 to 18 minutes. Remove to a rack to cool. Reduce the oven temperature to 325 degrees F.
• For the filling: Combine the rhubarb in a medium saucepan with water just to cover (about 1 1/2 cups water) and 1/4 cup granulated sugar. Scrape in the vanilla bean seeds and add the pod. Simmer until the rhubarb is falling apart, about 10 minutes. Cool, then strain and discard the solids. (See Cook's Note.)
• Add 1/4 cup of the reserved rhubarb juice to a small mixing bowl. Add the cornstarch. Use a small whisk or fork to combine until smooth and there are no cornstarch lumps. Add the rhubarb slurry to the saucepan with an additional 1/2 cup of the reserved rhubarb juice. (See Cook's Note for uses for any extra juice).
• Whisk in the eggs, yolks, salt, remaining 1 1/4 cups granulated sugar and 2 tablespoons lemon juice. Cook, whisking constantly, over medium heat until the mixture begins to simmer and thicken and bubbles pop to the surface, 7 to 10 minutes. Whisk in the zest, then the butter and coconut oil a little at a time. Whisk in just enough food coloring to make a salmon pink color, 2 to 3 drops.
• Pour the filling mixture over the cookie crust and bake until the edges are set, but the center is just a tiny bit jiggly, 25 to 30 minutes. Remove to a rack to cool completely.
• Once cooled, remove the bars from the pan. With a sharp knife, cut into 16 squares, wiping the blade after each cut. (You can also trim the edges for a cleaner look.) Dust with powdered sugar before serving.
• For longer storage, refrigerate between layers of parchment in a sealed container.

Steps:

• Prepare brownie batter according to package directions for fudge-like brownies. Pour into greased 13-in. x 9-in. baking pan. , Bake at 350° for 28-30 minutes. Top with marshmallows; bake 3 minutes longer (marshmallows will not be completely melted). Cool on a wire rack., In a microwave-safe bowl, melt the chocolate chips, peanut butter and butter; stir until smooth. Stir in cereal; spread over brownies. Refrigerate for 1-2 hours or until firm before cutting.

Steps:

• Line a 9-inch square baking pan with waxed paper, overlapping all 4 sides. Spray with cooking spray.
• Place a nonstick pan over low heat and add the butter. When melted, add two-thirds of the marshmallows and cook, stirring, until the marshmallows have melted and combined with the butter, about 3 minutes. Next, fold in the chocolate chips and stir until they are melted too. Add the salt and half of the broken graham crackers and stir so the cracker pieces are incorporated into the chocolate marshmallow mixture but not broken up too much.
• Tip the mixture into the prepared pan and press it into the pan with a wooden spoon. Sprinkle over the remaining graham crackers and marshmallows, pressing them down with your hands so they set into the base. Next, add the coated candies and sprinkles and press them down.
• Allow to set for 1 hour before removing from the pan and cutting into bars. Or you can chill for 10 minutes and slice if you're in a hurry!

Steps:

• Grease a 9-inch square baking pan with cooking spray, line the bottom with parchment paper and set aside.
• Combine the oats, flax seed, digestive biscuits, walnuts and chocolate chips in a large heat-proof bowl.
• Combine the sugar, honey, corn syrup and butter in a small saucepan set over medium heat. Cook, stirring occasionally, until the butter melts and the mixture starts to boil. Once it has come to a light boil, cook the mixture for 2 minutes to dissolve the sugar.
• Remove the pot from the heat and stir in the vanilla and kosher salt. Add to the oat mixture and stir to combine. Stir in the marshmallows, if using.
• Scrape the mixture into your prepared pan and press firmly into an even layer. Place the pan in the fridge for about 1 hour to firm up.
• Carefully lift the granola bars out of the pan and slice into 12 equal bars. Wrap individually in parchment, wax paper or plastic wrap and place in a tightly sealed container.
• For a chewier bar, store in the fridge. For softer bars, store in the cupboard.

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:

• Prepare brownie batter according to package directions for fudge-like brownies.
• Pour into a greased 13x9 inch baking pan.
• Bake at 350°F for 28-30 minutes.
• Top with marshmallows bake 3 minutes longer (marshmallows will not be completely melted).
• Cool on wire rack.
• In a saucepan, combine the chocolate chips, peanut butter and butter.
• Cook and stir over low heat, stir in cereal.
• Spread over brownies.
• Refrigerate 1-2 hours or until firm before cutting.

Steps:

• FOR BARS: Cream margarine and sugar.
• Add vanilla and salt to this mixture.
• Add 2 eggs, one at a time, beating well after each addition.
• Sift flour, cocoa and baking powder together and add slowly to mixture.
• Fold in nuts (if using).
• Turn into greased 7 x 11 inch pan.
• Bake at 350 degrees for 25 minutes.
• Cool on rack.
• When cool, frost with icing.
• FOR ICING: Cream margarine, add mixture of cocoa and confectioners sugar alternately with milk.
• Add vanilla and salt.
• Beat until light and fluffy.
• Spread on cool bars.
• As soon as you have frosted these, have ready 1/2 cup marshmallow fluff, mixed with 1/2 teaspoon hot water.
• Swirl into the chocolate frosting.
• Let set.
• Cut into bars or squares.
• To die for!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, stir together the white sugar and cocoa. Mix in the melted butter until well blended. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Combine the flour, baking powder and salt; stir into the chocolate mixture. Fold in walnuts. Spread evenly into the prepared pan.
• Bake for 30 minutes in the preheated oven, until the cake starts to pull away from the sides of the pan. Remove from the oven and cover with an even layer of miniature marshmallows. Return to the oven for about 2 to 3 minutes longer. Remove from the oven and allow to cool in the pan.
• In a small saucepan over medium heat, combine brown sugar, water and unsweetened chocolate. Bring to a boil and boil for 3 minutes. Stir in 1 tablespoon butter and 1 teaspoon vanilla until well blended. Mix in the confectioners' sugar until smooth. Spread over the marshmallow layer. Allow frosting to set before cutting into bars.