MARSHMALLOW TREAT CAKE
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Serves about 4 dozen
Number Of Ingredients 4
Steps:
- One at a time, prepare each recipe of Confetti Squares. Set aside.
- Prepare one double recipe Rice Krispies Treats, spreading it into a 9-by-9-by-2-inch pan with a removable bottom that has been coated with vegetable cooking spray. When cool, slice into nine 3-inch squares; set aside. You will have nine squares.
- One at a time, prepare two double recipes Cocoa Krispies Treats, spreading each into a 9-by-9-by-2-inch pan with a removable bottom that has been coated with vegetable cooking spray. When cool, slice into nine 3-inch squares; set aside. You will have eighteen squares.
- To build the pyramid, place the cardboard-cake square on a clean work surface. Place sixteen Confetti Squares 1/2 inch apart on the board to form a square.
- Place four Confetti Squares spaced about 1/4 inch apart in center of first square to form a second smaller square. Place twelve Cocoa Krispies Treats 1/4 inch apart around the four Confetti Squares to form a larger square. This layer should be about 3/4 inch smaller than the first layer.
- Center one Cocoa Krispies Treat on previous layer. Place eight Rice Krispies Treats around the Cocoa Krispies Treat to form a square about 1 inch smaller than the layer of Cocoa Krispies Treats.
- Center one Confetti Square on the Rice Krispies Treats. Place one Confetti Square at the point of each corner of the center Confetti Square to create a layer about 3/4 inch smaller than the previous layer.
- Center four Cocoa Krispies Treats on Confetti Squares to form a square about 1 inch smaller than the previous layer. Finish the pyramid by placing one Rice Krispies Treat on center of previous layer.
MARSHMALLOW TREATS
Can substitute marshmallow creme instead of marshmallows.
Provided by ShanaLee
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 24
Number Of Ingredients 3
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.
Nutrition Facts : Calories 64.7 calories, Carbohydrate 11.8 g, Cholesterol 5.1 mg, Fat 2 g, Protein 0.6 g, SaturatedFat 1.2 g, Sodium 64.8 mg, Sugar 5.2 g
TOASTED MARSHMALLOW CAKE
If you enjoy the flavor of toasted marshmallows, then this cake is for you! It's great topped with additional toasted marshmallow frosting, or with some chocolate ganache and graham cracker crumbs!
Provided by Kim
Categories White Cake
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven's broiler and place an oven rack a few inches below it. Line a baking sheet with parchment paper and lightly grease the parchment.
- Spread out mini marshmallows on the baking sheet in an even layer, and put under the broiler until browned and toasted, about 30 seconds. Remove from heat and allow to cool.
- Preheat the oven to 325 degrees F (165 degrees C) and place an oven rack in the middle of the oven. Line a 9-inch round cake pan with parchment paper and lightly grease it.
- Whisk together flour, baking powder, and salt in a small bowl.
- Cream together toasted mini marshmallows, butter, oil, sugar, and marshmallow crème in a large bowl with an electric mixer until thoroughly incorporated and smooth, 2 to 3 minutes. Beat in egg whites, 1 at a time, mixing well after each addition. Mix in vanilla and almond extracts. Stir in half of the flour mixture until just combined. Mix in buttermilk until just combined. Stir in remaining flour mixture until just combined.
- Pour batter into the prepared cake pan, and spread into an even layer.
- Bake in the preheated oven until the top springs back lightly when touched, 35 to 40 minutes. Allow cake to cool in the pan for 10 to 15 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 306.3 calories, Carbohydrate 40.7 g, Cholesterol 31.3 mg, Fat 13.7 g, Fiber 0.7 g, Protein 4.9 g, SaturatedFat 7.7 g, Sodium 266.9 mg
CHOCOLATE MARSHMALLOW CAKE
When Mom wanted to treat us to something special, she made this awesome dessert. We could never resist the tender chocolate cake, the fluffy marshmallow layer or the fudge topping. It's very difficult to stop at one piece.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-16 servings.
Number Of Ingredients 16
Steps:
- In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. Combine flour, baking powder, baking soda and salt; set aside. In a large bowl, beat eggs, sugar, applesauce and vanilla. Stir in chocolate mixture. Gradually add dry ingredients; mix well. , Pour into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in center comes out clean, 20-30 minutes., Set aside 1/2 cup marshmallows for glaze. Sprinkle remaining marshmallows over cake. Return to oven until marshmallows are softened, about 2 minutes. , In a small saucepan, combine sugar, milk and butter. Bring to a boil; boil 1-1/2 minutes. Remove from heat; stir in chocolate chips and reserved marshmallows until melted. Quickly drizzle over cake (glaze will harden as it cools).
Nutrition Facts : Calories 259 calories, Fat 10g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 160mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 1g fiber), Protein 2g protein.
MARSHMALLOW CAKE
This is a very light version of a cheesecake that I learned from a friend in Japan. A perfect recipe for people looking for something sweet to top off a meal.
Provided by Lola Smith
Categories World Cuisine Recipes Asian Japanese
Time 3h20m
Yield 8
Number Of Ingredients 7
Steps:
- In a saucepan on low heat, combine marshmallows and milk. Cook until marshmallows are melted, and mixture starts to boil. Remove from heat.
- In a large bowl, beat cream cheese until smooth. Stir in egg yolk. Fold in 1/3 of the melted marshmallow mixture, then quickly fold in remaining marshmallow until no streaks remain. Stir in lemon juice.
- In a large bowl, beat cream until soft peaks form. Fold the whipped cream into the cream cheese mixture until no streaks remain. Spread into graham crust. Refrigerate for 3 hours.
Nutrition Facts : Calories 404 calories, Carbohydrate 35.1 g, Cholesterol 98.4 mg, Fat 28.2 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 14.8 g, Sodium 266.2 mg, Sugar 21.5 g
MARSHMALLOW CRISPY CAKES
Make these marshmallow crispy cakes for the family. Deliciously chewy and crisp, they're a lovely teatime treat and kids will enjoy helping to make them
Provided by Cate Dixon
Time 15m
Yield Makes 24
Number Of Ingredients 6
Steps:
- Butter a 34 x 24 x 5cm deep baking tray and line with baking parchment. Melt the butter and vanilla in a large saucepan over a low heat, then add the marshmallows and cook gently, stirring occasionally until everything is melted, smooth and glossy.
- Remove from the heat and mix in the rice cereal and 150g of the white chocolate chunks. Stir until the cereal is evenly coated, then tip into the baking tray and press into the corners using slightly wet hands to prevent the mixture from sticking to you. Leave to cool for 1 hr until set.
- Melt the remaining 50g white chocolate in a heatproof bowl set over a pan of simmering water, ensuring the base of the bowl doesn't touch the water. Drizzle the melted white chocolate over the crispy cakes and sprinkle over the mini marshmallows, if using. Leave to set, then cut into 12 squares. Cut the squares in half diagonally to serve. Will keep in an airtight container for up to two weeks.
Nutrition Facts : Calories 144 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 14 grams sugar, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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