Combine sugars, evaporated milk and butter in a saucepan.
Cook over moderate heat, stirring frequently, until mixture comes to a boil.
Boil 15 minutes over moderate heat, stirring occasionally.
Remove from heat and add marshmallow creme and vanilla.
Stir until the mixture is smooth.
Add chocolate chips and chopped nuts and stir until chocolate is melted.
Spread evenly in a buttered 9-inch square cake pan.
Chill until firm.
Cut into squares or rectangles, as desired.
Place 2 squares of chocolate on one graham
sugar.
Spread over cooled marshmallow cake.
Cut into 16
pread the mixture over the marshmallow layer.
Let them cool
on high, microwave 4 chocolate squares for 1 to 1 1
hen cool cut into 24 squares.
Make 2 double pie crust recipes.
Line an oblong shallow
Cook butter and marshmallow cream over hot water until syrupy. Add vanilla and heat thoroughly.
Put Rice Krispies in greased large bowl and pour marshmallow mixture over the top, stirring briskly.
Press into greased shallow pan.
Cut into squares when cool.
I use a 9 x 13-inch pan!
In double boiler, melt the caramel squares.
Stick a wooden toothpick into each marshmallow, then dip the marshmallow into the caramel to coat the outside.
Roll the marshmallow in a plate of Rice Krispies cereal and place on a buttered cookie sheet to cool.
minute more.
Spoon marshmallow over toasted coconut in baking
Finely crush 20 of the cookies; mix with butter.
Press firmly onto bottom of greased 8 inch square baking pan.
Coarsely chop remaining cookies; set aside.
Drop spoonfuls of marshmallow creme evenly onto crust to within 1/2 inch of outer edges. Sprinkle with chocolate chunks, peanuts and chopped cookies.
Bake at 350 degrees for 15 minutes or until marshmallow creme just begins to brown.
Cool completely.
Cut into 2 inch squares. Makes 16 servings.
r>bowl,
beat the marshmallow cream, mint extract and green
Combine sugar, butter and milk in a buttered large glass mixing bowl; cover.
Microwave on Defrost (Half power) for 15 minutes. Stir and microwave for 8 to 10 minutes or until mixture will form a soft ball in cold water.
Stir in chocolate pieces until chocolate is melted.
Fold in Marshmallow Creme, nuts and vanilla.
Pour into a buttered 13 x 9-inch pan.
Chill until firm.
Cut into squares.
Preheat barbecue to a low heat. Top 10 biscuits with a chocolate piece.
Thread 1 white and 1 pink marshmallow onto a long-handled fork or skewer and toast slowly so that the marshmallow is hot and gooey in the centre.
Using a spoon, push marshmallows onto chocolate-topped biscuits and top with remaining biscuits.
Press biscuits together and eat!
Cook the butter and marshmallows over boiling water until syrupy, stirring constantly.
Add vanilla; beat thoroughly.
Put Rice Krispies in greased large bowl and pour marshmallow mixture over them, stirring briskly.
Press into greased shallow pan. Cut into squares when cool.
Makes 24 (2-inch) squares.
Coarsely chop 8 cookies; set aside. Finely crush remaining 26 cookies; mix with margarine. Press mixture on bottom of greased 9x9x2-inch baking dish.
Spread marshmallow cream over crust to within 1/2 inch of edge. Sprinkle chips, nuts, and chopped cookies over marshmallow layer, pressing lightly.
Bake at 350 for 18-20 minutes. Cool completely before cutting.
TO make a lighter version, use reduced-fat or sugar-free Oreo-type cookies, reduced-fat margarine, and 1/4 cup miniature chocolate chips.
nto the bowl containing the marshmallow mixture, and mix well.
Butter a 9x13-inch pan. Melt butter in a saucepan over medium-low heat. Add the marshmallow creme and stir until melted. Stir in the corn chips, making sure they are well coated with the marshmallow mixture.
Using buttered spatula or waxed paper, press mixture evenly and firmly into the prepared pan. Cut into squares when cool.
Cook first 3 ingredients until forms soft ball, then add chocolate chips and Marshmallow Creme.
Add nuts, if desired. Pour into 9 x 13-inch foil lined pan.
Let harden and cut into squares.
Melt butter and marshmallows in double boiler. Add vanilla. Beat thoroughly to blend. Put Rice Krispies in bowl and pour on marshmallow mixture, stirring briskly. Press into shallow buttered pan. Cut into squares when cool. Nuts and coconut may be added.