Chocolate Marshmallow Cream Bars Food

DELUXE CHOCOLATE MARSHMALLOW BARS

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.

CHOCOLATE CHIP MARSHMALLOW BARS

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the marshmallows, chips and walnuts. , Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars.

CHOCOLATE MARSHMALLOW BARS

Steps:

• In a mixing bowl, cream butter and sugar.
• Add eggs and vanilla; beat until fluffy.
• Combine flour, baking powder, salt, and cocoa; add to creamed mixture.
• Stir in nuts.
• Spread in a greased 15x10-inch pan.
• Bake at 350°F for 15-18 minutes.
• Sprinkle marshmallows evenly over cake; bake 2-3 minutes longer.
• Using a knife, dipped in water, spread the melted marshmallows evenly over cake; cool.
• For topping: combine chocolate chips, butter and peanut butter in a small saucepan.
• Cook over low heat, stirring constantly, until melted and well blended.
• Remove from heat; stir in cereal.
• Spread immediately over bars.
• Chill.
• Cut into squares and serve.

HOMEMADE CHOCOLATE MARSHMALLOW CREAM (FLUFF)

Steps:

• In a very clean glass or metal bowl, beat the egg whites & cream of tartar till light & foamy.
• W/the mixer still running, sprinkle in the 2 tbsp of sugar, cont beating till soft peaks form & set aside.
• In a sml saucepan, mix the water, corn syrup & granulated sugar together. Cook over med heat till it boils & comes to the firm ball stage (246°). Do not overcook.
• Drizzle the hot syrup into the egg whites w/the mixer running on low.
• Turn the mixer to high & beat for 5-6 min or till the sauce is very fluffy & the consistency of marshmallow cream. Beat in the extract & cocoa.
• NOTE: Allow the mixture to cool completely b4 using or refrigerate for later use.

CHOCOLATE MARSHMALLOW BARS

Steps:

• Preheat oven to 350.
• Grease an 11 1/2 x 7 baking pan.
• Melt chocolate and butter in top of double boiler over hot water.
• Set aside.
• Cream sugar and eggs until light and fluffy.
• Add flour.
• Beat.
• Add melted chocolate and butter.
• Beat well.
• Mix in vanilla and pecans.
• Pour into prepared pan.
• Bake 18 minutes.
• Remove from oven and cover with marshmallows.
• Return to oven and bake until marshmallows are lightly browned.
• Cool slightly and cut into bars.