Marshmallow Treat Ornaments Recipes

Steps:

• Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on at least two sides; butter the foil. Pick out and reserve 1/2 cup the colorful marshmallows from the cereal.
• Melt the butter in a large saucepan over medium-low heat. Add the standard marshmallows and stir continuously until melted, about 5 minutes. Remove from the heat and stir in the cereal until coated.
• Press the mixture into the prepared baking dish and let cool completely at room temperature, about 1 hour.
• Meanwhile, put the chocolate in a medium microwave-safe bowl. Microwave for 30 second increments, stirring after each, until melted.
• Use the foil overhang to lift out the treats from the pan. Drizzle the chocolate over the treats and sprinkle with the reserved colorful marshmallows. Let the chocolate coating harden at room temperature, about 2 hours. Cut into 18 bars.

Steps:

• 1. Melt butter in Executive (4-qt./3.8-L) Casserole over low heat (do not use stainless cookware). Add marshmallows and stir with Mix ‘N Scraper® until completely melted. Remove from heat; add food coloring and stir until well blended. Add cereal to marshmallow mixture and stir until well coated. 2. Using Large Scoop, scoop cereal mixture into 16 rounded portions onto Parchment Paper. Fold one piece of licorice rope in half. Wearing plastic gloves, form an indentation for licorice. Insert licorice ends into indentation. Lightly pack scoop into a ball around licorice, leaving a 1½-in. (3-cm) loop at the top. Thread one gummy ring over licorice loop to fit on top of ball at base of loop. Repeat with remaining licorice, cereal mixture and gummy rings. 3. Place nonpareils into Coating Tray. Roll each ornament in nonpareils to form a narrow stripe around the middle. Store in an airtight container at room temperature until ready to serve. Yield: 16 servings of Nutrients per serving: Calories 130, Total Fat 4.5 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 22 g, Protein 1 g, Sodium 105 mg, Fiber 0 g U.S. Diabetic exchanges per serving: ½ starch, 1 fruit, 1 fat (1½ carb) Cook's Tips: To decorate ornaments with a stripe of nonpareils or colored sugar, roll the ornament on its side back and forth several times to adhere. Wear plastic gloves when forming cereal mixture into ornaments to avoid staining your hands.

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.

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.