Marshmallow Corn Chip Treats Recipes

Steps:

• Dust an 8- or 9-inch square pan with powdered sugar. Set aside.
• In a small bowl, soak gelatin in 8 tbsp cold water. Set aside.
• Combine granulated sugar and 1/2 cup of water in a large heavy saucepan.
• Cook and stir over medium heat until dissolved.
• Add gelatin and bring to a boil.
• Remove from heat. Pour into a large mixing bowl and let stand until partially cool.
• Add salt and vanilla extract.
• Beat with an electric mixer until soft and double in volume. About 10-15 minutes.
• Pour into prepared pan to about 1/2 inch thick.
• Set to cool until it will not stick to your finger.
• Cut into 1.5 inch pieces and roll in powdered sugar.
• Variation: toasted coconut can be substituted for powdered sugar.
• Variation: other flavorings can be substituted for vanilla extract.

Steps:

• Cream together butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-high, 2 to 3 minutes. Scrape down sides of bowl and add egg and vanilla; beat for 7 to 8 minutes.
• Reduce speed to low and add flour, salt, baking powder, and baking soda. Mix just until dough comes together, no longer than 1 minute. Scrape down sides of bowl with a spatula.
• With the mixer on low, add cornflake crunch and chocolate chips; mix until just combined, 30 to 45 seconds. Add mini marshmallows and mix until just incorporated.
• Line a baking sheet with parchment paper. Using a 2 3/4-ounce ice-cream scoop or 1/3-cup measuring cup, portion dough out onto prepared baking sheet. Pat tops of cookie domes flat. Wrap baking sheet tightly with plastic wrap and refrigerate for at least 1 hour and up to 1 week. Do not bake cookies from room temperature or they will not hold their shape.
• Preheat oven to 375 degrees. Line additional baking sheets with parchment paper or nonstick baking mats.
• Arrange chilled dough at least 4 inches apart on prepared baking sheets. Transfer to oven and bake until puffed, cracked, spread, and browned on the edges, about 18 minutes. Let cool completely on baking sheets.

Steps:

• Melt butter in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.
• Add cereal. Stir until well coated.
• Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 13 x 9 inch pan. Cut into 2 x 2 inch squares when cool.

Steps:

• Butter a 9x13-inch pan. Melt butter in a saucepan over medium-low heat. Add the marshmallow creme and stir until melted. Stir in the corn chips, making sure they are well coated with the marshmallow mixture.
• Using buttered spatula or waxed paper, press mixture evenly and firmly into the prepared pan. Cut into squares when cool.