MARSHMALLOW-FRUIT SQUARES
This recipe is another wonderful weight watcher recipe. I make these to take when we go hiking and also to take to work for snacks. They only have 3 points.
Provided by Bev. E.
Categories Breakfast
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Spray a 10x6" baking pan with nonstick cooking spray.
- In a large nonstick saucepan over low heat, melt the margarine.
- Add the marshmallows and cook, stirring constantly until the marshmallows are melted, about 5 minutes.
- Remove from the heat; stir in the cornflakes, apricots, sunflower seeds, almonds, dates, sesame seeds and vanilla.
- With moistened hands, press the mixture evenly into the baking pan.
- Refrigerate covered until firm at least 30 minutes.
- The cooking time is the 5 minutes cooking plus the 30 minutes in the fridge.
MARSHMALLOW SQUARES
If you like a rich square, this is the perfect recipe!!
Provided by Heather
Categories Desserts Cookies Bar Cookie Recipes
Time 1h15m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the flour, brown sugar and butter until crumbly and well blended. Press the mixture into the bottom of an ungreased 9x9 inch baking pan.
- Bake for 20 minutes in the preheated oven, until firm and golden. Set aside to cool.
- Pour cold water into a medium saucepan and sprinkle the gelatin over it. Let stand 5 minutes. Stir in the white sugar and salt. Cook over medium heat, stirring to dissolve sugar and gelatin. When the mixture is clear, remove from heat and stir in the confectioners' sugar. Set aside until cool.
- When the mixture has cooled to luke warm, stir in the baking powder, vanilla and almond extracts and any color of food coloring. Beat at high speed with an electric mixer until the mixture can hold a peak. Pour over the shortbread base and cool until the gloss disappears. Cut into 36 squares and enjoy!
Nutrition Facts : Calories 89.4 calories, Carbohydrate 12.7 g, Cholesterol 10.2 mg, Fat 3.9 g, Fiber 0.1 g, Protein 1.2 g, SaturatedFat 2.4 g, Sodium 45 mg, Sugar 8.6 g
PEANUT BUTTER MARSHMALLOW SQUARES
Make and share this Peanut Butter Marshmallow Squares recipe from Food.com.
Provided by Teri D
Categories Bar Cookie
Time 15m
Yield 40 pieces, 40 serving(s)
Number Of Ingredients 4
Steps:
- Melt together butter, peanut butter, and butterscotch chips on very low heat until mixed, stirring constantly. Cool for a bit (so as not to melt the marshmallows).
- Stir in mini marshmallows.
- Pour in a greased 11" x 13" pan.
- Refrigerate and cut into small (1-1/2") squares.
Nutrition Facts : Calories 114.6, Fat 7.7, SaturatedFat 4, Cholesterol 6.1, Sodium 60.5, Carbohydrate 10.4, Fiber 0.4, Sugar 8.5, Protein 1.9
MARSHMALLOW CRISPY TREATS
Provided by Ree Drummond : Food Network
Categories dessert
Time 20m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Thoroughly grease a 9- by 13-inch pan with softened butter.
- In a large pot, melt the butter. Stir in the regular marshmallows until they're totally melted. Stir in the salt. Remove from the heat and set aside.
- Pour in the cereal, folding gently the whole time until all combined. Then pour in the mini marshmallows and gently fold in. Turn into the buttered pan and press flat. Immediately top with rainbow sprinkles.
- Let cool completely, and then cut into squares.
PEANUT BUTTER MARSHMALLOW SQUARES
I have been making these for years, and they are always a hit!
Provided by Honda
Categories Desserts Candy Recipes Nut Candy Recipes
Yield 18
Number Of Ingredients 6
Steps:
- In the lower pot of a double boiler, add water halfway to top and bring to a boil. Reduce heat to a simmer. In the top of a double boiler, heat butter, butterscotch chips, and peanut butter until melted. Remove from heat.
- Stir in coconut, walnuts, and marshmallows.
- Pour mixture in buttered pan. Refrigerate and cut into squares. Store in the refrigerator.
Nutrition Facts : Calories 318.2 calories, Carbohydrate 24.6 g, Cholesterol 13.6 mg, Fat 22.6 g, Fiber 1.7 g, Protein 4.9 g, SaturatedFat 10.5 g, Sodium 139.8 mg, Sugar 19.5 g
MARSHMALLOW SQUARES
You actually make the pink marshmallow topping. It is very easy. The flavor and texture of this is delicious. They are among the first to disappear on a plate of dainties.
Provided by Olha7397
Categories Bar Cookie
Time 30m
Yield 36 squares
Number Of Ingredients 12
Steps:
- FIRST LAYER: Combine first 3 ingredients together. Mix to crumble. Press into ungreased 9 x 9 inch pan. Bake in 325 degrees F. oven for 20 minutes until set and golden. COOL.
- SECOND LAYER: Put water in saucepan. Sprinkle gelatin over and let stand for 5 minutes. Add granulated sugar and salt. Heat over medium heat stirring to dissolve gelatin and sugar. Remove from heat. Stir in icing sugar. COOL.
- When cool, beat until foamy. Add baking powder, vanilla and almond. Add food coloring to tint a pretty pink. Beat at high speed until thick enough to stand in peaks.
- Pour soft pink mixture over shortbread base. COOL until gloss disappears.
- Additions to be tried if you care to---1/2 cup of chopped cherries or 1/2 cup toasted chopped almonds.
- Cut into 36 pretty squares.
- Company's Coming.
Nutrition Facts : Calories 90, Fat 3.9, SaturatedFat 2.4, Cholesterol 10.2, Sodium 45.8, Carbohydrate 12.7, Fiber 0.1, Sugar 8.6, Protein 1.4
CHOCOLATE CHIP MARSHMALLOW SQUARES
Make and share this Chocolate Chip Marshmallow Squares recipe from Food.com.
Provided by Rhonda J
Categories Bar Cookie
Time 15m
Yield 1 9x9
Number Of Ingredients 5
Steps:
- On stovetop or in microwave melt first 3 ingredients.
- When melted add vanilla and marsmallows, mix well and put in a buttered 9x9 (can use a 9x13 but they will not be as thick) Place in refrigerator to set& cool.
MARSHMALLOW FRUIT DESSERT
A wonderful, and refreshing treat. This recipe needs to chill for 1 hour in the freezer. Prep time includes chilling time.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h15m
Yield 1 8x8 pan
Number Of Ingredients 7
Steps:
- In a large bowl, combine fruits, marshmallows and pecans.
- Fold in the Cool Whip topping and the mayonnaise into the fruit; toss lightly to combine well.
- Transfer the mixture to a 8x8-inch dish.
- Chill in the freezer for about 1 hour (NOT until solid).
- Cut into squares.
- *note* make sure that the canned fruit is VERY well drained, I like to pat off any excess moisture with a paper towel.
- Also, if you plan to double this recipe, prepare in TWO separate pans.
MARSHMALLOW SQUARES
These delicious squares of marshmallow and toasted rice are so easy to make and will keep airtight container for up to a week.
Provided by jolie_dumont
Time 40m
Yield Makes 12
Number Of Ingredients 0
Steps:
- Grease a 18 x 28 cm oblong tin. Place 200g of the marshmallows,with the butter and vanilla extract in a saucepan.
- Place over a medium heat and cook until the butter and marshmallows have melted. Roughly chop the remaining marshmallows.
- Mix the toasted rice with the marshmallow mixture, then stir in the extra marshmallows. Spoon the mixture into the tray and press down with the back of a spoon.
- Allow to cool in the tray and then cut into squares.
MARSHMALLOW CRISPIE BARS
Easy, easy, easy. As a variation, you can add candy coated chocolates, chocolate chips, or nuts.
Provided by SHECOOKS2
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 12
Number Of Ingredients 4
Steps:
- Coat a 9 x 13 inch pan with spray oil or margarine.
- In a large saucepan, melt the butter or margarine over low heat. Add the vanilla. Melt the marshmallows into the margarine, stirring. Add the cereal when the marshmallows have melted; stir until cereal is coated. Quickly pour into the prepared pan. Use a sheet of waxed paper to press the mixture down flat and evenly into the pan.
- Let set for 2 to 3 hours. Cut into squares.
Nutrition Facts : Calories 113.5 calories, Carbohydrate 21.6 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 1.9 g, Sodium 105 mg, Sugar 10.4 g
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