Chocolate Marshmallow Bites Food

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DELUXE CHOCOLATE MARSHMALLOW BARS



Deluxe Chocolate Marshmallow Bars image

I've been asked to share this marshmallow chocolate bar recipe more than any other in my collection. It's a longtime favorite of our three daughters. How many times we've all made these, I can't count. - Esther Shank, Harrisonville, Virginia

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 3 dozen.

Number Of Ingredients 15

3/4 cup butter, softened
1-1/2 cups sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3 tablespoons baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped nuts, optional
4 cups miniature marshmallows
TOPPING:
1-1/3 cups semisweet chocolate chips
1 cup peanut butter
3 tablespoons butter
2 cups Rice Krispies

Steps:

  • Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking powder and salt; gradually add to creamed mixture. Stir in nuts if desired. Spread into a greased 15x10x1-in. baking pan. , Bake until set, 15-18 minutes or until set. Sprinkle with marshmallows; bake 2-3 minutes longer or until melted. Place pan on a wire rack. Using a knife dipped in water, spread marshmallows evenly over the top. Cool completely., For topping, combine chocolate chips, peanut butter and butter in a small saucepan. Cook and stir over low heat until blended. Remove from the heat; stir in Rice Krispies. Immediately spread over bars. Chill until set.

Nutrition Facts : Calories 196 calories, Fat 11g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 128mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE MARSHMALLOW BITES



chocolate marshmallow bites image

Make and share this chocolate marshmallow bites recipe from Food.com.

Provided by Evie3234

Categories     Candy

Time 40m

Yield 25 pieces

Number Of Ingredients 5

400 g dark chocolate, chopped
250 g mixed colored marshmallows
1 cup raw peanuts
100 g glace cherries, halved
1/2 cup desiccated coconut (optional)

Steps:

  • line base of a 18 x 28 cm tin with baking paper.
  • place chocolate in a medium heatproof bowl.
  • stand the bowl over a small pan of simmering water and stir until the chocolate has completely melted and is smooth.
  • remove the pan from the heat but leave the bowl over the pan to keep the chocolate soft.
  • roughly spread about 1/4 of the melted chocolate over the base of the tin.
  • place the marshmallows, nuts and cherries randomly over the chocolate and press lightly to stick, sprinkle the coconut over if using.
  • pour remaining chocolate over the ingredients in the tin, tapping tin on work bench to ensure chocolate is distributed evenly between the gaps.
  • refrigerate for 20 minutes or until set.
  • carefully lift out of tin, remove paper and cut into pieces to serve.
  • refrigerate for up to 5 days.

Nutrition Facts : Calories 170.7, Fat 12.6, SaturatedFat 6.4, Sodium 17.4, Carbohydrate 17.9, Fiber 3.6, Sugar 9.4, Protein 4.1

MARSHMALLOW BROWNIE BITES WITH CHOCOLATE GANACHE



Marshmallow Brownie Bites With Chocolate Ganache image

I absolutely love the devils food cookies with the marshmallow and wanted to create my own version to use on dessert trays in my catering business. Everyone that tries them loves them, and as they say - no one can eat just one! Do to the use of brownie mix and prepared frosting they are quick and easy to make.

Provided by knitmama

Categories     Bar Cookie

Time 30m

Yield 48 brownie bites, 24 serving(s)

Number Of Ingredients 6

1 (19 7/8 ounce) package brownie mix
1/4 cup water
1/2 cup vegetable oil
2 large eggs (room temperature)
1 (7 ounce) jar marshmallow creme
1 (16 ounce) container chocolate fudge frosting

Steps:

  • Preheat oven to 350 degrees F.
  • Line 48 mini muffin cups with liners.
  • Empty mix into a large bowl. Add oil, water and eggs. Mix with a wooden spoon until moistened (40 - 50 strokes).
  • Fill liners 2/3 full with brownie batter - a small scoop works well.
  • Bake for 10 - 15 minutes, checking at 10 minutes and again at 12 minutes. (Do NOT overbake - better to remove from oven a little underbaked as they will continue to cook even after being removed from oven).
  • Cool in pans on wire rack for 5 minutes. Remove from pans to wire rack. Cool completely.
  • Remove top and inner seal from marshmallow creme. Heat in microwave on high for 15 seconds. Stir. Return to microwave and heat 15 seconds longer or until smooth and easy to spoon out (Watch closely as it will overflow and burn if overheated). Stir.
  • With small spoon, top each brownie cup with marshmallow creme - Dividing evenly between cups. Allow to cool completely.
  • Remove lid and inner seal from tub of frosting. Heat in microwave on high for 30 seconds. Stir well. Frosting should be of pourable consistency. If it is not, heat on high in 10 second intervals, stirring after each. As with marshmallow, watch closely as it will separate if overheated.
  • Spoon frosting ganache evenly over cooled marshmallow creme, covering completely. Allow ganache to set up before storing brownie bites.
  • Store covered in a cool place.

Nutrition Facts : Calories 257.2, Fat 12, SaturatedFat 2.4, Cholesterol 15.5, Sodium 122.9, Carbohydrate 37.9, Fiber 0.2, Sugar 15, Protein 1.8

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