Banana Marshmallow Squares Food

PEANUT BUTTER MARSHMALLOW SQUARES

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.

BANANA BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, cream together the shortening and sugar until smooth. Stir in the milk and 1 teaspoon vanilla. Combine the flour, baking soda and 1/2 teaspoon salt; stir into the sugar mixture. Mix in 1 banana, 1 teaspoon lemon juice and walnuts. Spread evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Let bars cool in the pan on a wire rack.
• To make the frosting: In a medium bowl, mix together the melted butter, 1 teaspoon vanilla, confectioners' sugar, 1/2 banana, 1/2 teaspoon of salt and 1/4 teaspoon lemon juice using an electric mixer. Beat until smooth. Spread over cooled bars and then cut into squares.

PEANUT BUTTER MARSHMALLOW SQUARES

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.

BANANA MARSHMALLOW SQUARES

Steps:

• Set oven to 350 degrees.
• Grease a 11 x 7-inch baking pan.
• In a large bowl, combine cake mix, butter, eggs; beat until combined (about 2 minutes).
• Add/mix in nuts.
• Press half of the cake mixture into bottom of prepared baking pan with hands or back of a slightly wet spoon (the mixture will be thick and fairly sticky, so the best way is to keep your hands slightly wet); reserve the remaining mixture for topping.
• To make filling: in a double boiler or microwave, melt the marshmallows, stirring constantly until smooth.
• Add in the dry pudding mix and mashed bananas to the melted marshmallows; mix to combine.
• Spread/pour evenly over the cake batter in the pan.
• Crumble remaining cake batter over filling with wet hands (doesn't have to cover completely).
• Bake for 25-30 minutes, or until the top dough is golden brown.

BANANA SQUARES

Steps:

• In a small bowl, beat egg whites until soft peaks form; set aside. In a large bowl, cream shortening and sugar. Beat in egg yolks; mix well. Add bananas. Combine flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Add vanilla. Fold in egg whites. Fold in nuts if desired., Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 45-50 minutes. Cool on a wire rack. , If desired, garnish with whipped cream and a few banana slices.

CHOCOLATE MARSHMALLOW SQUARES

Steps:

• Preheat oven to 350°F
• Grease a 13x9x2 inch baking pan.
• Cream together sugar and butter until fluffy.
• Beat in eggs and vanilla.
• In a separate bowl, mix together flour, walnuts cocoa and baking powder.
• Stir into butter mixture.
• Spread in the bottom of prepared baking pan.
• Bake 15 to 20 minutes or until center is set.
• Sprinkle marshmallows evenly over top. Bake for 3 minutes to melt.
• Remove from oven and let it cool down.
• Combine chocolate chips and peanut butter in a medium saucepan.
• Cook and stir over low heat until melted and smooth, about 3 minutes.
• Stir in cereal and salt and mix gently to combine.
• Spread the mixture over the marshmallow layer.
• Let them cool down before cutting into bars.
• Store in the refrigerator.

MARSHMALLOW SQUARES

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!

MARSHMALLOW SQUARES

Steps:

• Melt butter, chips, and peanut butter together on low heat.
• Cool, add marshmallows.
• Pour into 8x8 pan to set.

TOASTED COCONUT MARSHMALLOW SQUARES

Steps:

• Preheat oven to 350 degrees F with the rack in the center of oven.
• Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7-10 minutes.
• Oil a 9" square metal baking pan, then sprinkle bottom with 1/2 cup toasted coconut.
• Sprinkle gelatin over 1/2 cup water in bowl of mixer (fitted with whisk attachment) and let soften while you are making the syrup.
• Heat sugar, corn syrup, and salt and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring continuously until sugar dissolves.
• Bring to a boil, over medium heat, WITHOUT STIRRING, washing any sugar crystals down side of pan with a pastry brush dipped in cold water.
• Put thermometer into syrup and continue boiling, WITHOUT STIRRING, until thermometer registers 240 degrees F (soft ball stage).
• Remove from heat and allow to stand until bubbles dissipate.
• With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl.
• Increase speed to high and beat until very thick, about 15 minutes.
• Add vanilla and coconut extracts and beat 1 minute more.
• Spoon marshmallow over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be sticky), then evenly sprinkle top with 1/2 cup toasted coconut.
• Let stand, uncovered, at room temperature until firm, about 2 hours.
• Run a sharp knife around edge of marshmallow and invert onto a cutting board.
• Cut into 3/4" wide strips, then cut each strip into 3/4" squares.
• Put remaining toasted coconut in a small bowl and dredge marshmallow in it to coat completely.