Toasted Marshmallow Sandwich Cookies Food

TOASTED MARSHMALLOW SYRUP

Steps:

• Thread the marshmallows onto 2 disposable chopsticks and cook over the open flame of a stove until toasted all over, about 2 minutes. (Alternatively, line the baking sheet of a toaster oven with foil coated in nonstick spray, add the marshmallows and broil, flipping once, until golden brown, about 2 minutes per side.)
• Combine the sugar and 1 cup water in a medium saucepan. Bring to a boil and simmer over medium heat until the sugar is dissolved, about 3 minutes.
• Reduce the heat to low and add the toasted marshmallows to the saucepan. Cook, stirring continuously and turning down the heat if the mixture starts to bubble up around the edges of the saucepan, until the marshmallows are completely dissolved into an opaque mixture, 5 to 7 minutes.
• Strain the mixture through a fine-mesh strainer and whisk in the vanilla extract and salt. Cool completely Store in the refrigerator in an airtight container for up to 1 month.

TOASTED MARSHMALLOW SHOTS

Steps:

• Poke a marshmallow onto a skewer, making sure the skewer pierces at least halfway through the marshmallow. Toast the marshmallow evenly on all sides, including the bottom, over medium heat. (Alternately, preheat the broiler and evenly space the marshmallows on a baking sheet. Broil until slightly charred and puffed.)
• Place the marshmallow toasted-side up on a plate and let cool slightly, about 30 seconds. Carefully remove the inside of the marshmallow with a small metal spoon, being careful not to rip the marshmallow; transfer the insides to a microwave-safe bowl. Repeat with the remaining marshmallows. Place the hollowed marshmallow shells in the fridge until slightly firm, about 5 minutes.
• Microwave the bowl of marshmallow insides until slightly melted, about 30 seconds. Mix in the prepared chocolate pudding and liqueur, if using, until well combined.
• Transfer the mixture to a resealable plastic bag or pastry bag and trim the tip off. Pipe the mixture into each marshmallow. Chill until the mixture becomes slightly firm, about 10 minutes.
• When ready to serve, drizzle with chocolate syrup, then sprinkle with crushed graham crackers and top with whipped cream.

MARSHMALLOW SANDWICH COOKIES

Steps:

• Preheat oven to temperature indicated on package/recipe.
• Roll out dough on lightly floured surface (I like to use powdered sugar instead of flour) and cut cookies into desired shapes (about 1/8" thickness) and bake for 7-9 minutes. Make sure you have an even number of cookies.
• Cool completely on wire rack.
• Place half of the cookies bottom side up on a microwaveable plate and place one marshmallow on each.
• Microwave for about 15 seconds or until marshmallow puffs up. You may have to do this a few at a time, depending on the size of your microwave.
• Top with the remaining cookies (bottom side down) to make a sandwich.
• Melt chocolate chips until smooth either on the stove top or in the microwave.
• Drizzle the melted chocolate over the top of the sandwich cookies.
• Allow chocolate to cool completely before serving or storing in a air tight container.

SICHUAN PEPPERCORN AND TOASTED MARSHMALLOW COOKIE SANDWICHES RECIPE BY TASTY

Steps:

• In a medium bowl, whisk together the flour, salt, and Sichuan peppercorns.
• In a large bowl, beat the butter and powdered sugar with an electric mixer until light and fluffy, about 3 minutes. Add the dry ingredients and beat until the dough comes together.
• Roll dough into a 1½ inch log, then wrap tightly in plastic wrap. Refrigerate for 1 hour.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Unwrap dough and slice into ¼-inch-thick rounds. Place the cookies on the prepared baking sheet, leaving 1-2 inches of space between each cookie.
• Bake the cookies for 10-12 minutes, until the edges are light golden brown. Remove from the oven and let cool for 5 minutes before transferring to a wire rack.
• Flip half of the cookies over. Place a marshmallow on each of the flipped cookies. Using a kitchen torch, toast the marshmallows until they puff up and char in some spots. Top with the remaining cookies to form the sandwiches.
• Enjoy!

MARSHMALLOW COOKIE SANDWICHES

Steps:

• Coat a 9-inch square bakingpan with cooking spray; line withparchment. Sprinkle gelatin over1/3 cup water in the bowl of a mixer;let stand for 5 minutes.
• Heat granulated sugar, cornsyrup, remaining 1/3 cup water, and1/8 teaspoon salt in a saucepan overmedium-high heat, stirring occasionally,until syrup reaches 238 degrees on acandy thermometer, about 5 minutes.
• Whisk gelatin in mixer on lowspeed, adding syrup in a slow, steadystream down side of bowl. Whisk,gradually increasing speed to high,until almost tripled in volume,about 8 minutes. Whisk in vanilla.Transfer to baking pan. Smooth top.Let stand until set, at least 3 hours.
• Cut out nine 2 1/2-inch squaremarshmallowsusing a cookie cutteror a knife dipped in confectioners'sugar. Dip surface of crackers intochocolate to coat, and transferto parchment-lined baking sheets.Refrigerate until set, about 10 minutes.Sandwich marshmallowsbetween crackers, chocolate sides in.
• Dip half of each sandwich intochocolate, on the diagonal; sprinklewith peanuts, and transfer to aparchment-lined baking sheet. Refrigerateuntil set, about 10 minutes.