hocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted
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.
about 3 hours. Cut into squares.
Dip each square into
Place 2 squares of chocolate on one graham
he heat; stir in the marshmallow creme, peanut butter and vanilla
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
Take a graham cracker.
Add 6 milk chocolate squares.
Top it with a marshmallow.
Microwave on High for 10 to 15 seconds.
Top it with second graham cracker and enjoy.
hen cool cut into 24 squares.
plenda(R) and vanilla (and marshmallow flavored oil if using.).
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
o temperature indicated on package/recipe.
Roll out dough on
Pumpkin Squares:
Preheat oven to 350
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!