Time 2h Yield 12-16 Number Of Ingredients 10 Steps:
Preheat the oven to 375 degrees F. Lightly coat a 9-by-13-inch baking pan with butter. Whisk together the butter, brown sugar, granulated sugar, eggs and vanilla in a large bowl until smooth. Whisk together the flour, baking soda and salt in a medium bowl. Stir the flour mixture into the butter-sugar mixture. Stir in 2 cups of the chocolate chips. Spread the batter in the prepared pan. Bake until the edges are light brown and set, about 45 minutes. Cool slightly. Preheat the broiler. Cover the cookie bars with the marshmallows and remaining 1 cup chocolate chips. Broil at least 8 inches from the heat until the marshmallows turn golden brown, about 2 minutes. (Watch carefully to make sure the marshmallows toast but don?t burn.) Cool and then cut with a sharp knife.
Time 25m Yield 9 to 12 bars Number Of Ingredients 6 Steps:
Line a 9-inch square baking pan with aluminum foil, leaving a 1-inch overhang on each end to lift the finished treats out of the pan; lightly coat with cooking spray. Put the marshmallows and butter in a large pot set over medium heat. Cook, stirring, until the mixture is melted and smooth. Remove from the heat and stir in the vanilla extract. Add the cereal and continue to stir until well coated. Stir in the chocolate chips. Scrape the mixture into the prepared pan. Firmly press with your hands (coat them with some cooking spray to keep them from sticking) until evenly packed in the pan. Set aside until cooled. Using the foil overhang, lift the treats out of the pan and cut into bars.
Time 15m Yield 1 9x9 Number Of Ingredients 5 Steps:
On stovetop or in microwave melt first 3 ingredients. When melted add vanilla and marsmallows, mix well and put in a buttered 9x9 (can use a 9x13 but they will not be as thick) Place in refrigerator to set& cool.
Yield 18 Number Of Ingredients 6 Steps:
In the lower pot of a double boiler, add water halfway to top and bring to a boil. Reduce heat to a simmer. In the top of a double boiler, heat butter, butterscotch chips, and peanut butter until melted. Remove from heat. Stir in coconut, walnuts, and marshmallows. Pour mixture in buttered pan. Refrigerate and cut into squares. Store in the refrigerator.
Time 15m Yield 4 dozen. Number Of Ingredients 6 Steps:
Line a 13-in. x 9-in. pan with foil and grease the foil with 1-1/2 teaspoons butter; set aside. , Microwave the chocolate chips, butterscotch chips and peanut butter at 70% power for 2 minutes; stir. Microwave in 10- to 20-second intervals until melted; stir until smooth. Cool for 1 minute. Stir in marshmallows and peanuts. , Spread into prepared pan. Refrigerate until firm. Using foil, lift candy out of pan. Discard foil; cut into 1-1/2-in. squares.
Time 35m Yield 3 dozen. Number Of Ingredients 11 Steps:
In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the marshmallows, chips and walnuts. , Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars.
Yield 36 Number Of Ingredients 4 Steps:
Line 13 x 9-inch baking pan with foil. Microwave semi-sweet morsels and peanut butter in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 2 minutes. STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until melted. Cool for 1 minute. Stir in marshmallows and peanuts. Spread into prepared pan. Refrigerate until firm. Cut into squares.
Yield Makes about 60 squares Number Of Ingredients 13 Steps:
Make ganache: Melt chocolates with cream, liqueur, and espresso powder in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, whisking occasionally, until smooth, 6 to 8 minutes. Remove from heat and let stand at room temperature until thickened, about 2 hours. Make marshmallow squares: Line a 13- by 9-inch baking pan with a long sheet of foil, leaving a 1-inch overhang on each end. Melt marshmallows and butter with sugar, cocoa powder, and salt in a 2 1/2- to 3-quart heavy saucepan over low heat, stirring frequently, until smooth, 3 to 5 minutes. Remove from heat and gently stir in puffed-rice cereal. Transfer to lined baking pan, pressing mixture evenly onto bottom with dampened fingertips. Cool to room temperature, about 20 minutes, then carefully lift from pan by grasping both ends of foil. Peel off and discard foil, then cut into 1-inch squares. Spread some of ganache on half of squares, using about 1/2 teaspoon ganache each, then top with remaining squares. Reheat remaining ganache in metal bowl over barely simmering water, whisking occasionally, until loosened, then drizzle over tops of squares. Let squares stand until set, about 15 minutes.
Time 1h15m Yield 36 Number Of Ingredients 12 Steps:
Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together the flour, brown sugar and butter until crumbly and well blended. Press the mixture into the bottom of an ungreased 9x9 inch baking pan. Bake for 20 minutes in the preheated oven, until firm and golden. Set aside to cool. Pour cold water into a medium saucepan and sprinkle the gelatin over it. Let stand 5 minutes. Stir in the white sugar and salt. Cook over medium heat, stirring to dissolve sugar and gelatin. When the mixture is clear, remove from heat and stir in the confectioners’ sugar. Set aside until cool. When the mixture has cooled to luke warm, stir in the baking powder, vanilla and almond extracts and any color of food coloring. Beat at high speed with an electric mixer until the mixture can hold a peak. Pour over the shortbread base and cool until the gloss disappears. Cut into 36 squares and enjoy!
Time 12m Yield 4 dozen, 48 serving(s) Number Of Ingredients 5 Steps:
In a large microwave safe bowl, melt chips, and peanut butter together for 2 minutes. Stir. Microwave additional 10-20 second interval’s until smooth. Cool for 1 minute. Stir in marshmallows and peanuts. Spread into a foil-lined 9x13 inch baking pan. Refrigerate until firm.
