Chocolate Marshmallow Treats Food

CHOCOLATE RICE KRISPIES TREATS

Steps:

• Butter a 9x13x2 inch dish.
• Microwave butter, marshmallows, and chocolate chips on high for 2-3 minutes. Stir.
• Add Rice Krispies. Mix well.
• Spread into dish.
• Chill, then cut into squares.

CRISPY CHOCOLATE-MARSHMALLOW TREATS

Steps:

• Butter an 8-inch square baking pan. Line bottom and two sides with parchment paper, leaving a 2-inch overhang on both sides. Butter paper; set pan aside.
• In a large saucepan, combine butter, marshmallows, and cocoa. Cook over medium, stirring frequently, until melted, about 6 minutes; stir in rice cereal. Press rice mixture into prepared pan; drizzle with melted chocolate. Let cool to room temperature; cut into 16 bars. (To store, keep in an airtight container at room temperature, up to 5 days.)

CHOCOLATE-MARSHMALLOW TREATS

Steps:

• Line a baking sheet with a nonstick baking mat or wax paper. Place crackers, upside down on baking sheet. Spray a 1 3/4-inch ice cream scoop with nonstick cooking spray and top each cracker with 1 scoop of Marshmallow Fluff. Transfer to freezer until frozen, 2 to 3 hours.
• In a medium heatproof bowl, set over (but not touching) simmering water, melt chocolate and oil, mixing until combined; remove from heat. Remove crackers from freezer and coat marshmallows with a thick layer of chocolate mixture. Place on a baking sheet and return to freezer; freeze until chocolate is set, overnight.
• Transfer marshmallow treats to a resealable plastic bag. Marshmallow treats can be kept frozen for up to 1 month. To serve, thaw marshmallow treats in refrigerator; keep refrigerated until ready to serve.

THE BEST CHOCOLATE RICE KRISPIES TREATS

Steps:

• Generously butter the bottom and sides of a 9x13 pan and set aside.
• In a large pot over medium-low heat melt the butter.
• Once the butter just begins to bubble, add the marshmallows to the pot. Continue to melt the marshmallows over medium-low heat, stirring often, until they are completely melted and combined with the butter.
• Add the vanilla and stir to evenly combine.
• Next, pour 1 1/2 cups of semi-sweet mini chocolate chips into the pot. Melt over medium-low heat while stirring constantly and scraping the bottom of the pot with your spoon. It's important to stir constantly as chocolate burns easily. Once the chocolate chips are completely melted and incorporated remove the pot from the heat.
• Pour the rice cereal into the pot and gently fold into the chocolate-marshmallow mixture until the cereal is coated.
• Transfer the marshmallow cereal mixture to the buttered pan. Gently press the mixture into the pan so that it's even, but take care not to over press your Rice Krispies as they will become too dense and hard. For the final touch, sprinkle with 1/2 C of mini chocolate chips. Allow the Chocolate Rice Krispies Treats to rest for 1 hour before serving. Store covered and at room temperature for up to 5 days.

CHOCOLATE MARSHMALLOW CANDY

Steps:

• In a saucepan, combine butter and sweetened condensed milk. Bring to a boil, then remove from heat. Stir in chocolate chips and butterscotch chips until melted. Stir in nuts, marshmallows and vanilla. Drop by spoonfuls onto waxed paper.

CHOCOLATE CHERRY ALMOND MARSHMALLOW TREATS

Steps:

• 1. Line a 9-by-9-inch square baking pan with nonstick aluminum foil, leaving a 1-inch overhang on each end to lift the finished treats out of the pan. You may need to use 2 sheets to cover the entire pan.
• 2. Put the marshmallows and butter in a large pot and set over medium heat. Cook, stirring, until the mixture is melted and smooth. Remove from the heat and stir in the almond extract. Add the cereal and continue to stir until well coated. Stir in most of the chocolate chips (reserve 1 tablespoon for sprinkling over the top) and the chopped cherries. Spoon into the foil-lined pan and press firmly with your hands until the treats are even. Sprinkle on the remaining 1 tablespoon chocolate chips and press them into the top with your hands. Cool at room temperature for 10 minutes.
• 3. Using the foil overhang, lift the treats out of the pan and cut with a butter knife into 9 or 12 bars.

CHOCOLATE RICE KRISPIE TREATS

Steps:

• Have ready a greased 9x13" casserole dish.
• Add the butter to a large pot over medium heat and melt. As soon as the butter has melted, add 8 cups miniature marshmallows and stir until melted and combined. Turn off the heat and stir in the vanilla and salt.
• Add the Cocoa Krispies to the pot and stir to combine, then stir in the remaining 2 1/2 cups of marshmallows, the chocolate chips, and stir to evenly distribute.
• Transfer the contents of the pot to the prepared casserole dish, and with greased hands, gently press down to smooth over the top. Do not press hard or the marshmallow treats will be tough.
• Allow to set, about 30-45 minutes. Cut into 12-16 squares, serve, and enjoy!

27 EASY MARSHMALLOW RECIPES

Steps:

• Melt butter in a large pan over low heat. Add marshmallows to the pan and stir until fully melted (approximately 2-3 minutes). Remove from heat.
• Add your cereal to the pan and mix until everything is well-coated.
• Remove from the pan.
• With either waxed paper or a buttered spatula, firmly press the mixture into a buttered 9x13 pan.
• Let cool and cut into 2x2" squares.
• Serve and enjoy.

26 EASY MARSHMALLOW RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a marshmallow treat in 30 minutes or less!

CHOCOLATE PEANUT BUTTER CEREAL MARSHMALLOW TREATS

Steps:

• Melt butter at low-medium heat. You don't want to brown it.
• Stir in 16 oz bag of marshmallows. They will melt into the butter. Stir continually until the marshmallows are all melted and the mixture is smooth.
• Add the full 13 oz box or Reeses Puffs cereal (chocolate and peanut butter flavor, of course!)
• Press into a 9 x 13 pan (I use a casserole dish)
• I like to cut the pieces after the cereal treats have cooled a bit but are still warm.

MARTHA STEWART'S CRISPY CHOCOLATE-MARSHMALLOW TREATS

Steps:

• Butter an 8-inch square baking pan. Line bottom and two sides with parchment paper, leaving a 2-inch overhang on both sides. Butter paper; set pan aside.
• In a large saucepan, combine butter, marshmallows, and cocoa. Cook over medium, stirring frequently, until melted, about 6 minutes; stir in rice cereal. Press rice mixture into prepared pan; drizzle with melted chocolate.
• Let cool to room temperature; cut into 16 bars.
• (To store, keep in an airtight container at room temperature, up to 5 days.).

MARSHMALLOW TREATS

Steps:

• Melt butter in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.
• Add cereal. Stir until well coated.
• Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 13 x 9 inch pan. Cut into 2 x 2 inch squares when cool.

CHOCOLATE-PRETZEL CEREAL TREATS

Steps:

• Line a 9-by-13-inch baking dish with aluminum foil leaving a 2-inch overhang on the two short ends. Lightly coat the foil with butter.
• Melt the butter in a large pot set over medium heat. Add the marshmallows and cook, stirring occasionally, until the marshmallows melt, about 5 minutes. Remove from the heat and stir in the vanilla and a pinch of salt and then the cereal and pretzels until well mixed. Transfer to the prepared baking dish and press into an even layer. Set aside at room temperature until cooled and firm, about 30 minutes.
• Melt the chocolate and coconut oil together in a small microwave safe bowl for 30-second increments in the microwave, stirring, until smooth. Drizzle over the bars, cover and refrigerate until the chocolate hardens, about 15 minutes. Cut into bars.

CHOCOLATE MARSHMALLOWS RECIPE

Steps:

• Apply a thin layer of butter or coconut oil on a 8 or 9 inch square pan. Alternatively, line the pan with parchment paper.
• Whisk the confectioner's sugar and cocoa powder and set aside. You will not need to use all of it for the marshmallows.
• Lightly grease a rubber spatula and a small offset spatula with butter or coconut oil - you'll be using these later.
• Place the water in the bowl of your stand mixer. Sprinkle the gelatin over the water and stir to saturate the gelatin.
• Set aside for at least 10 minutes to let the gelatin bloom. By the time the sugar syrup is ready, the gelatin will have bloomed.
• Place the cocoa powder in a small bowl. Add the boiling water and stir until you have a smooth paste.
• Dissolve the instant coffee in the vanilla extract and stir it in with the cocoa paste to get a smooth mixture. Set aside until needed.
• Place the sugar, golden syrup or corn syrup, salt, and water in a saucepan.
• Gently stir to saturate all of the sugar with the water, or make an "x" in the middle of the pot with your fingertip to allow the water to slowly saturate the sugar.
• Heat the sugar mixture over medium high heat. Swirl the pot to make sure the sugar is dissolving in the liquid.
• Brush the sides of the pot with a pastry brush dipped in cold water, OR close the pot with the lid and let the sugar syrup simmer for about 1 - 2 minutes. The condensation will help wash down any sugar crystals on the side of the saucepan.
• Cook the sugar syrup further, swirling the pot frequently (do NOT stir), until the syrup temperature reaches 250 - 252°F with a candy thermometer.
• Remove the saucepan from the heat. Let it sit for about 30 - 60 seconds until the bubbles subside.
• Place the mixing bowl (with the bloomed gelatin) in your stand mixer with the whisk attachment. While running the mixer on medium low speed, pour the hot sugar syrup along the side of the bowl. The heat from the syrup will dissolve the gelatin. PLEASE BE CAREFUL, as the syrup is very hot.
• Mix the gelatin and sugar mixture for about 1 minute, and then add the cocoa paste.
• Increase the speed to medium - medium high and mix for about 3 - 4 minutes.
• Increase the speed to high (the mixture should be slightly thicker), and whisk for a further 6 - 10 minutes, or until the mixture is ready.
• The mixture is ready when it has doubled in size, and the marshmallow is a pale brown color with a glossy meringue like texture.
• At this point, you should be able to see the marshmallow mix form strings that pull away from the side of the bowl as it's being mixed, and the bowl should still feel a little warm.
• When the marshmallow mix is ready, scrape it all out into the prepared pan using the rubber spatula.
• Working quickly, evenly spread the marshmallow mix in the pan with the offset spatula.
• With a small sieve, sift the mallow mix over the surface of the marshmallow. Make sure the whole surface is coated in a thin, even layer.
• Allow the marshmallow to cure (at room temperature) for at least 6 hours.
• Once the marshmallow is cured, lift it out of the pan and place it on a cutting board. Gently peel off the parchment paper from the sides, so it's easier to cut it.
• Cut the marshmallow into the size you prefer. I prefer to cut them into 6 x 6 for 36 pieces.
• Use a clean, dry, sharp knife to cut through the marshmallow, wiping the blade clean between cuts.
• Coat the cut marshmallows with the mallow mix to prevent the sides from being sticky.
• The marshmallows are now ready to be eaten.
• The marshmallows should be stored in an airtight container or jar. Keep them at room temperature. NOT in the fridge or freezer.