Leave cream cheese on counter until soft.
Place softened cream cheese in a bowl.
Add Kraft Jet-Puffed Marshmallow Creme.
Meanwhile, beat cream cheese and marshmallow cream with electric mixer on
Crumble 5 cookies into a microwave-safe bowl to make the base layer for the crumble. Place marshmallows in the crumble. Heat in the microwave until puffed up, about 30 seconds.
Crumble the remaining 5 cookies on top of the marshmallows.
Lightly grease 9 x 9 x 2 pan. Set aside. Heat sugar, butter, milk and marshmallow cream in heavy 3 qt. sauce pan, over medium heat until mixture boils, stirring constantly. Boil and stir, 5 minutes. Add chocolate chips and vanilla. Beat till chips are melted. Stir in walnuts. Immediately spread into greased pan. Refrigerate over night, cut into 1 inch squares. Store in air tight container in refrigerator. For creamer fudge, set out 1 hour before serving.
se.
Beat cream cheese, marshmallow creme and lemon juice in
In a bowl, mix together marshmallow creme, cream cheese, and 1
Hidden marshmallow melts like magic and has a hollow puff.
Spray 13x9 inch pan with non-stick spray.
Microwave margarine in four quart bowl on HI for one minute or until melted. Add sugar and milk.
Mix well.
Microwave on HI six minutes or until mixture begins to boil, stirring after three minutes.
Mix well, be sure to scrape sides.
Microwave on HI seven minutes, stirring after three minutes.
Gradually stir in peanut butter chips until melted.
Add marshmallow cream and mix well.
Pour into pan.
Cool at room temperature, cut into squares.
Melt margarine in microwave. Mix sugar, margarine and evaporated milk over high heat until mixture reaches the \"soft\"-ball stage on a candy thermometer or until a soft ball is formed when dropped in a cup of cool water. Reduce heat to low and add vanilla. Stir in chocolate chips a few at a time. Stir in Marshmallow Creme one spoonful at a time. Pour into a flat container to cool.
eat.
Add chocolate and marshmallow creme; stir until completely melted
Put marshmallows on cookie sheet and freeze 15 minutes. Microwave chocolate chips on High for 2 1/2 minutes, until smooth, stirring every minute.
Using a skewer or fondue fork, dip each marshmallow in the melted chocolate until completely coated.
Roll in coconut or candies.
Use another fork or metal spatula to put marshmallows on waxed paper.
Chill or keep in a cool place. Makes 38 to 40 truffles.
Dip 1 marshmallow into melted chocolate turning to coat. Shake off excess chocolate.
Place on a sheet of wax paper, sprinkle with 1 teaspoon pecans.
Repeat with other marshmallows, chocolate and pecans.
Let stand at room temperature for 1 1/2-2 hours or until set.
Store in airtight container.
eat.
Add chocolate and marshmallow creme; stir until completely melted
Heat sugar, butter and evaporated milk to full rolling boil in 3-quart heavy saucepan on medium heat, stirring constantly. Boil on medium heat until candy thermometer reaches 234\u00b0, stirring constantly to prevent scorching, about 4 minutes. Remove from heat. Stir in chocolate chips and Marshmallow Creme until melted; stir in vanilla and walnuts. Spread immediately in buttered 9-inch pan. Cool at room temperature at least 4 hours; cut into squares. Store in airtight container. Makes about 3 pounds.
You mix all marshmallows. Then you melt chocolate until melted completely. Pour chocolate over the marshmallows. Then you drop by spoonfuls on waxed paper to make 24 clusters. Then for each marshmallow you cut 8 short pieces of licorice. Then you stick licorice for legs while it is wet or assorted candy for eyes while wet. Then you let stand at room temperature or put in the refrigerator in airtight container.
Microwave marshmallows and reserved 1/2 cup pineapple liquid in large microwave safe bowl on High 2 to 2 1/2 minutes, or until smooth when stirred, stirring halfway through heating time. Refrigerate 30 minutes or until slightly thickened; mix until well blended.
Fold in pineapple and whipped topping.
Pour into crust. Refrigerate several hours or overnight.
Garnish with pineapple chunks and maraschino cherries.
Makes 6 servings.
Combine sugar, milk and butter; cook to soft-ball stage. Remove from heat; stir in chocolate chips. Add Marshmallow Crme and vanilla. Add nuts. Beat well and pour in a greased pan or dish to cool.
COVER baking sheets with waxed paper; set aside. Place chocolate in medium microwaveable bowl. Microwave on MEDIUM (50%) 2 min., stirring after each minute Cool slightly.
ADD remaining ingredients; toss to coat. Drop tablespoonfuls of the marshmallow mixture into 16 clusters on prepared baking sheets.
REFRIGERATE 1 hour or until set. Serve in miniature muffin cup liners.
For each S'more, top 1 cracker with a piece of chocolate and a marshmallow.
Place on a paper towel.
Microwave on High for 10 to 15 seconds or until marshmallow is softened.
Cover with a second graham cracker and press together slightly.
Microwave marshmallows and reserved 1/2 cup pineapple liquid in large microwave safe bowl on High 2 to 2 1/2 minutes, or until smooth when stirred, stirring halfway through heating time. Refrigerate 30 minutes or until slightly thickened; mix until well blended.
Fold in pineapple and whipped topping.
Pour into crust. Refrigerate several hours or overnight.
Garnish with pineapple chunks and maraschino cherries.
Makes 6 servings.