This is really a lot easier when made in blender, so get that blender out!
Crush the vanilla wafers in blender to make extra fine crumbs *if* necessary.
Set crumbs aside.
Chop marshmallows in blender.
Add the pecans inches.
Crush candy finely.
Whip heavy cream into mixture.
Combine well.
Line a 7x10-inch pan with vanilla cookie crumbs, saving some.
Pour the marshmallow mix over crumbs.
Pour remaining crumbs over mixture.
Refrigerate for several hours.
Dip marshmallows in melted margarine; roll in candy. Wrap a crescent triangle around each marshmallow, completely covering the marshmallow and square edges of dough tightly to seal.
Dip in margarine and place in a greased muffin tin.
Bake at 375\u00b0 for 10 to 15 minutes; remove from pan.
ell after each addition. Mix peppermint extract, almond extract, and food
ake Chocolate Lace shards - Crush peppermint candies; set aside. Melt semisweet
prayed with cooking spray, transfer marshmallow creme to microwavable cup sprayed
nd peppermint extracts, and beat just until blended.
Pour the marshmallow
emove from heat.
Add marshmallow creme, vanilla chips, and desired
nd cool. Fold crushed peppermint candy into marshmallow mixture.
Beat cream
owl; set aside.
Place marshmallow creme in medium microwaveable bowl
Combine sugar, butter and evaporated milk. Boil over medium heat for 5 minutes. Remove from heat. Add marshmallow cream and vanilla chips and stir. Add peppermint candy and stir. Add a drop or two of red food coloring. Let cool. Refrigerate until firm.
hile preparing frosting.
For peppermint frosting:
Combine sugar, 1
Combine marshmallows, butter, and vanilla extract in a large microwave-safe bowl; cook in microwave until melted, about 50 seconds; stir.
Mix 1/2 cup peppermint candies into marshmallow mixture; add rice cereal and stir until evenly combined.
Press mixture into a 9x13-inch dish. Sprinkle 1 tablespoon peppermint candies over the top.
Dip marshmallows in melted margarine; roll in candy. Wrap a crescent triangle around each marshmallow, completely covering the marshmallow and square edges of dough tightly to seal.
Dip in margarine and place in a greased muffin tin.
Bake at 375\u00b0 for 10 to 15 minutes; remove from pan.
Bake pie crust.
Heat marshmallows and milk in a saucepan over low heat, stirring constantly, just until marshmallows are melted. Remove from heat; stir in vanilla, salt, peppermint extract and food coloring.
Refrigerate, stirring occasionally, until the mixture mounds when dropped from a spoon.
Beat whipping cream in a chilled bowl until stiff.
Stir marshmallow mixture until blended; fold into whipped cream.
Pour into crust.
Refrigerate at least 12 hours.
Combine crumbs and margarine.
Press in bottom of a 9-inch spring-form pan.
Chill.
Gradually add milk to Marshmallow Creme with mixer or wire whip.
Stir in vanilla and fold in Cool Whip and candy.
Combine Marshmallow Creme
and
water, mixing until well blended.
Fold in whipped cream and candy.
Pour into an 8-inch square pan.
Wrap and freeze.
Remove from heat.
Add marshmallow creme, nuts, schnapps, and vanilla
Stir together powdered sugar with water, a teaspoon at a time(3-4 teaspoons total), until it is the consistency of a thin glaze.
Dip half of marshmallow in glaze, lightly shaking to remove excess.
Roll glazed end of marshmallows in finely crushed candy canes(or peppermint candies, sprinkles, etc.).
Place on waxed paper coated side up to set.
Thread on skewers and serve with drink of choice.
ream until stiff.
Fold peppermint candies and marshmallows into whipped
half minutes, stir, add peppermint extract. Spoon mixture onto prepared