Marshmallowdropsnobake Recipes

Steps:

• In a double boiler combine all the ingredients except the marshmallows and rice krispies.
• When melted stir until smooth.
• Stick marshmallows on a fork and dip in caramel mixture.
• Roll in rice krispies.
• Let cool.
• Note: These are suppose to freeze well but I have never froze them.

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!

Steps:

• Separate crescent dough into 16 triangles; set aside. In a shallow bowl, combine sugar and cinnamon. Roll marshmallows in butter, then in cinnamon-sugar. , Place marshmallows at wide end of crescents. Fold corners over marshmallow. Roll up each triangle, beginning at the wide end. Pinch seams to seal. Dip bottom of dough in butter. , Place butter, side down, in ungreased muffin cups. Place muffin pans on baking sheets. Bake at 375° for 10-15 minutes or until golden brown. Immediately remove from pans to wire racks. , For glaze, combine confectioners' sugar and vanilla. Stir in enough milk to achieve desired consistency. Drizzle over puffs. Sprinkle with nuts. Serve warm.

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.

Steps:

• Crush all graham crackers into large chunks. Around the size of a quarter works best.
• Microwave marshmallows and butter together in a large bowl for about two minutes, stopping to stir after one and a half minutes. Marshmallows should still be a little fluffy, but fully combined with the butter.
• Add graham crackers to marshmallows and mix until crackers are well coated.
• Place mixture in a large dish and spread evenly.
• Microwave chocolate chips for 60 seconds, stopping after 30 seconds to check and stir. If still not melted, microwave in 15 second increments until melted.
• Cover with melted chocolate.
• Cut into equal pieces.
• Enjoy!

Steps:

• In a microwave, melt chocolate chips with oil; stir until smooth. , Thread two marshmallows onto each pop stick. Dip marshmallows in melted chocolate, turning to coat; allow excess to drip off. Roll in toppings as desired. Place on waxed paper-lined baking sheets; refrigerate until set.

Steps:

• Melt the butter and sugar in a heavy saucepan. Remove from heat & add the eggs. Return to heat. Cook and stir over "medium" until mixture is thick and bubbly (should take about 2 minutes).
• Remove from heat and let stand for 25 minutes at room temperature, stirring once or twice. If you are adding peanut butter, do so at this point.
• Stir in the vanilla, then the graham cracker crumbs.
• Blend in the marshmallows, nuts and coconut.
• Drop rounded teaspoons onto waxed paper lined cookie sheet.
• Store in refrigerator.

Steps:

• Generously coat a 9x13 dish with cooking spray.
• In a large saucepan, combine sugar, corn syrup, salt and water. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and beat with an electric mixer until stiff peaks form, 10 to 12 minutes. Stir in vanilla. Pour into prepared pan.
• Chill in refrigerator 8 hours or overnight. To cut, loosen edges with a knife. Dust surface with confectioners' sugar, and turn out onto a waxed paper lined surface. Dust with confectioners' sugar again and cut with a knife.

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:

• Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment.
• Let it stand 30 minutes.
• Combine granulated sugar, corn syrup, salt, and 1/2 cup of water in a small heavy saucepan; place over low heat and stir until sugar has dissolved.
• Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.
• Clip on candy thermometer; raise heat to high.
• Cook syrup without stirring until it reaches 244° (firm ball stage).
• Immediately remove pan from heat.
• With mixer on low speed, slowly and carefully pour syrup into the softened gelatin.
• Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes.
• Add vanilla; beat to incorporate.
• Generously dust an 8x12 inch glass baking pan with confectioners' sugar.
• Pour marshmallow mixture into pan.
• Dust with confectioners' sugar; let stand over night uncovered, to dry out.

Steps:

• Line a 9-in. square pan with foil; butter the foil. Arrange marshmallows in pan. In a microwave, melt the chocolate chips, peanut butter and butter; stir until smooth. Pour and spread over the marshmallows. Chill completely. Cut into 1-1/2-in. squares.

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in pecans., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 6 minutes. Press a marshmallow half onto each cookie, cut side down. Bake 2-3 minutes longer or until edges of cookies are set and marshmallows are softened. Remove from pans to wire racks to cool completely., For icing, in a microwave, melt butter and chocolates; stir until smooth. Stir in confectioners' sugar and enough coffee to reach a drizzling consistency. Drizzle over cookies. Let stand until set.