CHOCOLATE CHIP-MARSHMALLOW CRUNCH COOKIES
These are cookies people will talk about endlessly and ask you to make again and again. The reason we're so sure-besides personal experience-is that they're based on our five-star Ultimate Chocolate Chip Cookie recipe, but gussied up for an extra-special occasion or extra-strong sweet craving. Dark chocolate chips, mini marshmallows, oats and toasted Corn Chex™ all get added to the mix, so these cookies bake up gooey and crunchy and salty and sweet. All those mix-ins give the cookies a look that's far from cookie-cutter perfect, but that's part of their charm. If you're lucky, you'll get a cookie with where a stray marshmallow has melted at the edge, creating a crisp caramel bite that's almost like toffee.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 40
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
- In medium microwavable bowl, add cereal. In small microwavable bowl, microwave 2 tablespoons butter uncovered on High 20 to 30 seconds or until melted. Stir in 1 tablespoon sugar; microwave about 30 seconds or until sugar is nearly dissolved. Pour butter mixture over cereal, mixing to coat. Microwave uncovered on High 2 to 3 minutes, stirring every 30 seconds, until glazed and toasted. Spread mixture on waxed paper; cool 10 minutes. Place cereal in large resealable food-storage plastic bag, and coarsely crush; set aside.
- Meanwhile, in small bowl, mix flour, baking soda and salt; set aside.
- In large bowl, beat softened butter, brown sugar and 3/4 cup granulated sugar with electric mixer on medium speed, or mix with spoon until well mixed; scrape side of bowl. Beat in egg until blended. Beat in vanilla. Stir flour mixture into butter mixture until well mixed (dough will be stiff). Stir in crushed cereal, chocolate chips, marshmallows and oats.
- Shape into 40 (1 1/2-inch) balls. Place 2 inches apart on cookie sheets. Flatten slightly, reshaping edges if necessary to make round. Cover balls lightly with plastic wrap while waiting to bake.
- Baking one cookie sheet at a time, bake 8 to 10 minutes or until edges are set (centers will be soft). Cool completely on cookie sheet, about 15 minutes. Remove from cookie sheet to cooling rack. Store covered in airtight container.
Nutrition Facts : Calories 150, Carbohydrate 19 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 115 mg, Sugar 11 g, TransFat 0 g
MARSHMALLOW CRUNCH
The crunchy base will soon soften on storage so, to enjoy this tasty treat, eat within 1-2 days of baking. Times are approx as no times for cooling.
Provided by Sonya01
Categories Gelatin
Time 55m
Yield 24 fingers
Number Of Ingredients 13
Steps:
- Combine flour, weetbix, sugar and coconut in a bowl, stir in melted butter, mix well.
- Press mixture firmly over base of 19cm x 29cm lamington pan.
- Bake at 180C for 20 mins, or until lightly browned.
- Remove from oven, cool.
- Spread jam evenly over base, spread marshmallow topping over jam, sprinkle with extra coconut.
- allow to set at room temperature for several hours.
- Cut into finger lengths to serve.
- Marshmallow Topping.
- Sprinkle gelatin over cold water in heat-proof bowl; stand over pan of simmering water (or microwave on HIGH for 30 seconds) until gelatin is dissolved.
- Combine sugar and hot water in pan; stir over heat without boiling until sugar is dissolved.
- Stir in gelatin mixture into syrup, bring to boil.
- Boil, uncovered, for 15 minutes
- Remove from heat; move mixture to bowl cool to lukewarm.
- Add vanilla and colouring; beat with electric mixer for about 5 mins, or until mixture is thick and glossy.
MARSHMALLOW CRUNCH BROWNIE BARS
I have yet to make these, but I think it's going to happen tomorrow. :) Found it on Brown-Eyed Baker.
Provided by Alexa
Categories Bar Cookie
Time 1h5m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 350 degrees F. Grease a 9×13-inch pan.
- 2. For the brownies: In a medium saucepan, melt the unsweetened chocolate, butter and ¾ cup of the semisweet chocolate chips over medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes.
- 3. In a medium bowl sift the flour, baking powder and salt. Set aside. In a large bowl , whisk the eggs thoroughly. Add the sugar and vanilla and whisk until well blended. Stir the melted ingredients into the egg mixture, mixing well. Stir in the dry sifted ingredients and mix well. Fold in the remaining ½ cup semisweet chocolate chips.
- 4. Pour the batter into the prepared pan, smoothing the surface with a spatula. Bake for 25 to 30 minutes, or until a cake tester inserted into the corner of of the pan comes out with moist crumbs.
- 5. Remove the brownies from the oven and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.
- 6. Meanwhile, place the milk chocolate chips, peanut butter, and tablespoon of butter in a medium saucepan. Melt over low heat, stirring constantly, until completely melted. Remove from heat, add the Rice Krispies and mix well. Allow to cool for 3 minutes.
- 7. Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.
MARSHMALLOW CRUNCH
Make and share this Marshmallow Crunch recipe from Food.com.
Provided by Matric
Categories Dessert
Time 50m
Yield 30 2 centimetre by 3 centimetre rectangles
Number Of Ingredients 7
Steps:
- Mix all dry ingredients together then add melted butter, mix thoroughly.
- Spray slice tray and preheat oven to 200c.
- Pour mixture into slice tray and press down firmly and cook for 1/2 hour.
- Remove from oven to cool a little.
- In a microwave container add marshmallows and microwave for 1 minute on Medium.
- Stir marshmallows quickly, then add cream and mix thoroughly and pour onto base making sure all is covered.
- When almost set, you may sprinkle extra coconut on top or 100's& 1000's or anything of your choosing.
- When cold, cut into fingers.
Nutrition Facts : Calories 87.9, Fat 5.5, SaturatedFat 3.7, Cholesterol 12.9, Sodium 42.7, Carbohydrate 9.1, Fiber 0.4, Sugar 4.5, Protein 0.8
MARSHMALLOW CRUNCH BROWNIE BARS
These are for all lovers of brownies, rocky road, marshmallows and even rice crispie squares...decadent heaven in a bar. It is different from a couple of other recipes in using real chocolate YAY :) and has even more chocolate chips..oh so good..jcomes from http://www.eatmedelicious.com where they give a tip for vegans since marshmallows have gelatin, use marshmallow fluff.
Provided by MarraMamba
Categories Bar Cookie
Time 1h
Yield 12 bars
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Grease a 9×13-inch baking pan.
- In a medium saucepan, melt the chocolate, butter, and 3/4 cup of the semisweet chocolate chips on medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes. In a medium bowl, sift the flour, baking powder, and salt. Set aside. In a large bowl, place the eggs and whisk thoroughly. Add in the sugar and vanilla. Stir the melted ingredients into the egg mixture, mixing well. Stir in the dry sifted ingredients and mix well. Fold in the remaining 1/2 cup semisweet chocolate chips.
- Pour the batter into the prepared pan, and even with a spatula. Bake for 25 to 30 minutes, or until a cake tester inserted into the corner of the pan comes out with moist crumbs.
- Remove the brownies from the oven, and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.
- While the brownies are baking, place the chocolate chips, peanut butter, and butter in a medium saucepan. Cook over low heat, stirring constantly until melted. Remove from heat, add the cereal,and mix well. Allow this to cool for 3 minutes or so.
- Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting. Makes 12 3×3-inch bars.
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