Fruity Marshmallow Confetti Food

PEANUT BUTTER MARSHMALLOW SQUARES / CONFETTI BARS

Steps:

• Line a 9x13 pan with parchment paper and set aside.
• Place the butter, peanut butter and baking chips into a large saucepan. Heat over low-medium heat until melted and smooth, stirring frequently.
• Remove from the heat and stir in the vanilla.
• Cool until you can safely touch the bottom of the pot, then stir in the marshmallows.
• Spread out evenly in the prepared pan. Cool completely and let set, then slice and serve.
• These freeze well and even taste better frozen!

ALL MARSHMALLOW CONFETTI CAKE

Steps:

• For the yellow marshmallow "cake" layers: Coat a 9-by-13-inch cake pan with cooking spray.
• Whisk together the gelatin and 1 cup cold water in a small bowl. Let set until the gelatin absorbs the liquid.
• In a saucepan with a candy thermometer attached, combine the sugar, salt, 1/2 cup of the corn syrup and 1/2 cup water. Place over high heat and bring to a boil.
• Meanwhile, pour the remaining 1/2 cup corn syrup in the bowl of a stand mixer fitted with the whisk attachment. Heat the gelatin in a microwave or on the stove until melted completely. Pour into the mixing bowl with the corn syrup, turn the mixer on low and keep it stirring until the sugar syrup is ready.
• When the syrup reaches 240 degrees F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes, then increase to medium high and beat 5 more minutes. Finally, increase to the highest speed and beat 1 to 2 more minutes. Add the butter flavor, then beat again for 1 to 2 minutes. The mixture should be opaque and tripled in volume. Add the golden yellow food coloring and beat until incorporated. Fold in the rainbow sprinkles. Pour the marshmallow into the prepared pan and let stand until set, about 2 hours.
• For the marshmallow coating: Stir together the cornstarch and powdered sugar in a bowl. Sift about 1/4 cup over a work surface.
• Turn out the marshmallow onto the coating. Sift a little more of the coating over the surface of the marshmallow and cut out two 5-inch circles using a pastry ring. Cut the leftover marshmallow into pieces, coat with more of the coating and save for snacking. Let the 2 yellow rounds dry (cure) for 4 hours.
• For the white marshmallow "frosting:" Grease a 6-by-3-inch round cake pan with cooking spray. Line the edges with a double thickness of parchment paper so that the paper extends 3 inches over the top edge of the pan (for a total height of 6 inches in the pan). Lightly coat the paper with cooking spray.
• Repeat the instructions for the yellow marshmallow exactly, except use 1 teaspoon vanilla flavor in place of the butter flavor.
• Pour some of the white marshmallow into the prepared pan, about 2 inches up the side. Press a yellow layer into the white marshmallow until the yellow and white layers are even. Top with more white marshmallow and press in the second yellow layer. Fill with the remaining white marshmallow.
• Let the marshmallow stand, uncovered, in the pan overnight. When set, pull the marshmallow out of the pan by the parchment paper and dust it with the coating.
• For the decors: Using a soft-bristle kitchen-dedicated art brush, coat the bottom half of the cake with corn syrup or piping gel. Pat rainbow sprinkles onto the sides of the cake.
• Place the buttercream in a piping bag fitted with a large French pastry tip. Pipe 1.5-inch mounds of frosting around the top edge of the cake, pulling each mound of frosting into a peak. Immediately cover with rainbow sprinkles.
• Cut the marshmallow into 4 pieces using a sharp chef's knife that has been warmed under hot water and wiped dry. Then cut each piece into 2, for a total of 8 pieces.

NO-BAKE PEANUT BUTTER MARSHMALLOW SQUARES (CONFETTI SQUARES)

Steps:

• Line an 8x8 pan with aluminum foil.
• Melt butter, peanut butter and butterscotch chips over low heat, stirring until smooth.
• Remove from heat, and let cool until you can safely hold your hand against the bottom of the pot. This will ensure your marshmallows won't melt when added.
• Stir in vanilla (if using), marshmallows and Rice Krispies.
• Pour mixture into 8x8 pan and gently spread with a spoon or spatula.
• Refrigerate until firm.
• Remove from pan and slice into squares.
• Store squares in refrigerator or wrap in parchment and aluminum foil and freeze.

RAINBOW CRISPY TREATS

Steps:

• Thoroughly grease a straight-sided 9-inch square cake pan with butter.
• Melt the butter in a large, heavy-bottomed pot set over medium heat. Cook, swirling the butter around in the pot, until it foams and turns a medium golden brown, 3 to 4 minutes. Add the regular marshmallows and stir until they're completely melted. Add the salt and give it another stir.
• Remove the pot from the heat and pour in the cereal. Gently fold it into the marshmallow until well combined. Next, add the mini rainbow marshmallows and fold them into the mix. Some will melt, but some will remain whole; that is the way you want it.
• Turn the mixture into the buttered cake pan and press flat using a wooden spoon or spatula. Sprinkle with the rainbow sprinkles over the top while it is still warm. Let cool completely, about 20 minutes.
• When the crispy treats are cool, place the white chocolate in a heatproof bowl set over boiling water. Heat, stirring, until the chocolate is melted and completely smooth. Set aside for a minute to cool.
• Drizzle the white chocolate over the cooled crispy treats and let the chocolate set for 5 minutes. Cut into 1 1/2-inch squares.

FRUITY MARSHMALLOW CONFETTI

Steps:

• Pour all ingredients into a large bowl.
• Stir to combine, test for sweetness & add more maple syrup if required.
• Serve.
• NB/ Mixture will thicken upon refrigeration so if you want a thicker consistency, refrigerate for a while before serving.

RAINBOW CONFETTI MARSHMALLOW POPCORN TREATS

Steps:

• Grease a 9-by-13-inch baking pan with cooking spray.
• Melt the butter in a large stock pot over medium-low heat. Carefully stir in the vanilla extract (it will spatter), then add the marshmallows and cook, stirring, until smooth, about 5 minutes. Stir in the popcorn and 1/4 cup of the sprinkles until the popcorn is well coated, then immediately pour the mixture into the prepared baking dish, pressing it firmly into an even layer. Sprinkle the remaining 1/4 cup sprinkles on top.
• Let the treats sit for 20 minutes then slice into squares or bars and serve.