CHOCOLATE CHIP AND PECAN COOKIES WITH MARSHMALLOW CREME
These chocolate chip cookies get some extra refinement from toasted pecans and dark chocolate. Smooth and glossy marshmallow creme subs in for royal icing, and a dusting of your favorite sprinkles completes the look.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield about 36 cookies
Number Of Ingredients 12
Steps:
- For the cookie dough: Whisk together the flour, salt, baking soda and baking powder in a medium bowl.
- Beat the brown sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in the egg until completely combined, then beat in the vanilla. Add the flour mixture and mix on low until just combined. Stir in the chocolate chips with a wooden spoon.
- For the filling: Stir in the pecans until just combined.
- Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour and up to overnight.
- Position oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 3 baking sheets with parchment.
- Drop heaping teaspoons of dough onto 2 of the prepared baking sheets, 12 per sheet. Refrigerate the remaining dough. Use your hands to roll the dough into balls, then space them out evenly on the baking sheets. Bake, rotating the baking sheets top to bottom and front to back halfway through cooking, until the cookies are golden around the edges but still soft in the middle, about 10 minutes. Cool the cookies 5 minutes on the baking sheets, then transfer to a cooling rack to cool completely. Repeat with the remaining cookie dough and baking sheet.
- For the add-ins: Once all the cookies are cooled, spread 1 heaping teaspoon of marshmallow creme on top of one cookie, then sprinkle it with your favorite holiday sprinkles. Continue with the remaining cookies, creme and sprinkles, working one cookie at a time (the sprinkles adhere best if added immediately after spreading the creme).
CHOCOLATE ~ MARSHMALLOW ~ PECAN - FUDGE
Love this easy fudge...another recipe of my Grams, that I've been wanting to find! Today was my lucky day...I hope you try it sometime... it's wonderfully easy and delicious...can't beat that!
Provided by Cassie *
Categories Chocolate
Time 10m
Number Of Ingredients 8
Steps:
- 1. In a small saucepan over medium heat, add chips, milk and butter. Stir and cook slowly until smooth.
- 2. In a mixing bowl, add confectioners' sugar and once chocolate is melted, pour into confectioners' sugar - add vanilla and salt and mix until smooth.
- 3. Fold in nuts and marshmallows and pour into an 8 x 8 inch greased dish. Leave cool for a couple hours to set up. Cut and enjoy!
CHOCOLATE MARSHMALLOW FUDGE
Honest, this is the best chocolate fudge. Very, very creamy and just the right amount of chocolate taste. My stepmom used to make this fudge all the time(especially at Christmas). I also give this out for a gift at Christmas. Everyone loves it and wants the recipe. Enjoy.
Provided by Aunt Dawn
Categories Candy
Time 40m
Yield 2 lbs
Number Of Ingredients 7
Steps:
- Combine sugar, evaporated milk, and butter in medium sauce pan.
- cook to soft ball stage Once it reaches the soft ball stage, take off heat and add chocolate morsels, marshmallow cream, vanilla, and nuts (I leave out the nuts) Stir until it is all combined well and melted.
- Pour into a aluminum foil lined 9x13" dish.
- Let cool When cooled, cut& don't forget to peel off the foil.
Nutrition Facts : Calories 3250.6, Fat 149.8, SaturatedFat 92.4, Cholesterol 268.4, Sodium 846.8, Carbohydrate 500, Fiber 10.1, Sugar 442.5, Protein 14.7
5-MINUTE FUDGE
Steps:
- Combine sugar, milk, butter, salt and chocolate chips in a saucepan and heat until chocolate is melted.
- Remove from heat and stir in vanilla, nuts and marshmallows until melted; mix well. Pour into shallow 8-inch square pan to cool; cut into squares.
- Yields approximately 16 to 24 pieces, or about 2 1/2 pounds of candy.
- A Note From the Test Kitchen: If you're having trouble with your fudge setting up, try combining the sugar, milk, butter and salt first, boiling for 5 minutes while stirring, and then add the chocolate and stir until melted. Follow the directions as written from there.
MARSHMALLOW PECAN FUDGE
Rich and creamy chocolate covers chewy marshmallows and crunchy nuts in this fantastic fudge. It disappears quickly from my holiday candy tray.-Jan Lutz, Stevens Point, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 pounds.
Number Of Ingredients 5
Steps:
- Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter. Sprinkle marshmallows and pecans into pan., In a large heavy saucepan, combine the milk chocolate, German chocolate and remaining butter. Cook over low heat until smooth, stirring frequently. Pour over marshmallows and pecans. Refrigerate for 1 hour or until firm., Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 61 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 17mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
WHITE CHOCOLATE FUDGE WITH MARSHMALLOW AND NUTS
Steps:
- Gather the ingredients.
- Butter an 8-inch square baking dish and line with plastic wrap.
- In a medium saucepan, combine the sugar, butter, salt, marshmallow, and evaporated milk.
- Place the saucepan over medium heat and cook, stirring, until the mixture comes to a full boil. Continue boiling over medium heat, stirring constantly, for 5 minutes.
- Remove the pan from heat and add the white chocolate chips; stir to blend.
- Place the pan over low heat and stir constantly until the chips are melted and the mixture is smooth.
- Remove the fudge from the heat and stir in the chopped pecans and flavorings.
- Pour into the prepared pan and let cool to room temperature.
- Cover with plastic wrap and refrigerate for about 1 hour.
- Loosen the sides and invert onto a platter or cutting board. Peel away the plastic wrap and cut fudge into small squares.
- Serve and enjoy!
Nutrition Facts : Calories 93 kcal, Carbohydrate 12 g, Cholesterol 4 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, Sodium 15 mg, Fat 5 g, ServingSize 64 candies (64 portions), UnsaturatedFat 2 g
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