Marshmallow Bars Food

CHEERIOS MARSHMALLOW BARS

Steps:

• In large bowl, microwave butter and marshmallows uncovered until smooth (about 2 minutes). Stir every minute.
• Immediately stir in cereal until evenly coated. Press mixture firmly into sprayed pan.
• Cut into 24 bars.

MARSHMALLOW LAYER BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Beat flour, sugar, butter, eggs, vanilla extract, baking powder, and salt together in a bowl; pour into prepared baking dish.
• Bake in the preheated oven until golden, about 20 minutes. Pour marshmallows over the cake layer and return to oven; bake until the marshmallows puff, about 2 minutes more.
• Stir peanut butter and butterscotch chips together in a saucepan over medium heat until melted; add crispy rice cereal. Spread peanut butter mixture over marshmallow layer; cool completely before cutting into bars.

FUN MARSHMALLOW BARS

Steps:

• In a large bowl, combine cake mix, water, butter and egg. Press into a greased 13x9-in. baking pan. Bake at 375° until a toothpick inserted in the center comes out clean, 20-22 minutes., Sprinkle with marshmallows, M&M's and peanuts. Bake until marshmallows begin to melt, 2-3 minutes longer. Cool on a wire rack. Cut into bars.

MARSHMALLOW CRISPIE BARS

Steps:

• Coat a 9 x 13 inch pan with spray oil or margarine.
• In a large saucepan, melt the butter or margarine over low heat. Add the vanilla. Melt the marshmallows into the margarine, stirring. Add the cereal when the marshmallows have melted; stir until cereal is coated. Quickly pour into the prepared pan. Use a sheet of waxed paper to press the mixture down flat and evenly into the pan.
• Let set for 2 to 3 hours. Cut into squares.

CHOCOLATE CHIP MARSHMALLOW COOKIE BARS

Steps:

• Preheat the oven to 375 degrees F. Lightly coat a 9-by-13-inch baking pan with butter.
• Whisk together the butter, brown sugar, granulated sugar, eggs and vanilla in a large bowl until smooth. Whisk together the flour, baking soda and salt in a medium bowl. Stir the flour mixture into the butter-sugar mixture. Stir in 2 cups of the chocolate chips.
• Spread the batter in the prepared pan. Bake until the edges are light brown and set, about 45 minutes. Cool slightly.
• Preheat the broiler. Cover the cookie bars with the marshmallows and remaining 1 cup chocolate chips. Broil at least 8 inches from the heat until the marshmallows turn golden brown, about 2 minutes. (Watch carefully to make sure the marshmallows toast but don?t burn.) Cool and then cut with a sharp knife.

LUCKY CHARMS MARSHMALLOW TREATS

Steps:

• Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on at least two sides; butter the foil. Pick out and reserve 1/2 cup the colorful marshmallows from the cereal.
• Melt the butter in a large saucepan over medium-low heat. Add the standard marshmallows and stir continuously until melted, about 5 minutes. Remove from the heat and stir in the cereal until coated.
• Press the mixture into the prepared baking dish and let cool completely at room temperature, about 1 hour.
• Meanwhile, put the chocolate in a medium microwave-safe bowl. Microwave for 30 second increments, stirring after each, until melted.
• Use the foil overhang to lift out the treats from the pan. Drizzle the chocolate over the treats and sprinkle with the reserved colorful marshmallows. Let the chocolate coating harden at room temperature, about 2 hours. Cut into 18 bars.

MARSHMALLOW SQUARES

Steps:

• Grease a 18 x 28 cm oblong tin. Place 200g of the marshmallows,with the butter and vanilla extract in a saucepan.
• Place over a medium heat and cook until the butter and marshmallows have melted. Roughly chop the remaining marshmallows.
• Mix the toasted rice with the marshmallow mixture, then stir in the extra marshmallows. Spoon the mixture into the tray and press down with the back of a spoon.
• Allow to cool in the tray and then cut into squares.

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.

CHEWY PEANUT BUTTER-MARSHMALLOW BARS

Steps:

• Grease a 9-inch square pan with butter and sprinkle 1/2 cup/17 grams of the cornflakes on the bottom of the pan.
• In a large pot, melt the 6 tablespoons/85 grams butter over medium-low heat. Add the marshmallows and kosher salt, and cook, stirring often, until about half of the marshmallows have melted but the mixture is not completely smooth. Add the peanut butter and mix until just combined, keeping some lumps of marshmallow.
• Take the pan off the heat, and working quickly, add about half the remaining 5½ cups cornflakes, folding them into the marshmallow mixture as gently as possible to avoid crushing the cereal. Repeat with the remaining cornflakes. If the mixture becomes too sticky to work with, briefly return the pot to the heat on low.
• Working quickly, transfer the mixture to the prepared pan, using a wet spoon or spatula to spread and pat into an even layer, again being careful to avoid crushing or packing the cereal.
• Place the chocolate in a small heatproof bowl and microwave it in 15-second intervals, stirring between intervals, until melted and smooth. Drizzle the chocolate over the bars in overlapping lines. (If using chocolate chips, scatter the chips onto the surface of the bars while they are still warm and let sit for 5 minutes, allowing the heat of the cornflakes to melt the chocolate before dragging a fork or toothpick through it to create lines.) Sprinkle the bars lightly with flaky sea salt, and set aside at room temperature (in a cool spot, if possible) until completely set, about 2 hours.
• Cut into bars and serve. Bars will keep, wrapped well at room temperature, for up to 3 days.

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.