OREO MARSHMALLOW SQUARES
Provided by Food Network
Categories dessert
Time 4h30m
Yield 20 to 24 large marshmallows
Number Of Ingredients 9
Steps:
- Spray a 9-by-12-inch pan with cooking spray, then place a layer of parchment paper cut to size on top. Spray the top of the parchment so it is coated lightly.
- Pour 1/2 cup cold water in a small microwave-safe bowl, sprinkle the gelatin powder on top and stir well. Let stand for at least 3 minutes to allow the gelatin to absorb the water.
- Combine the granulated sugar, corn syrup, honey and 1/3 cup water in a small saucepan and heat to 250 degrees F. The syrup will thicken and be boiling. Pour the syrup into the bowl of a stand mixer and let stand to cool down to 212 degrees F; this happens fairly quickly.
- Microwave the gelatin mixture for 30 seconds to a minute or until the gelatin is completely melted but not over 135 degrees F.
- Add the melted gelatin mixture to the cooked syrup. Place the bowl on the mixer with a whip attachment and whip on high, stopping after about 7 minutes to add the vanilla, until the mixture gets white and fluffy, 8 to 10 minutes. Fold in 1 1/2 cups of the crushed Oreos®. Scrape the mixture out into the prepared pan and spread evenly. Top with the remaining 2 cups of crushed Oreos®. Set aside to allow the marshmallows to set up, a couple of hours.
- Cut the marshmallows and toss in a 50/50 cornstarch-confectioners' sugar mixture to prevent them from sticking back together. Store in an airtight container at room temperature.
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
MARSHMALLOW FUDGE SQUARES
Make and share this Marshmallow Fudge Squares recipe from Food.com.
Provided by Kitchen Queen
Categories Bar Cookie
Time 5m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Melt the chocolate and butter in a large saucepan.
- Stir in peanut butter to blend well.
- Add marshmallows.
- Combine thoroughly.
- Spread mixture in 8x8 waxed-paper lined pan.
- Chill completely to firm.
- Store in refrigerator.
Nutrition Facts : Calories 234.4, Fat 16.7, SaturatedFat 8.1, Cholesterol 10.2, Sodium 96.7, Carbohydrate 23.3, Fiber 3, Sugar 13.1, Protein 4.9
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
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