Peanut Butter Confetti Squares

FB Source: Julie Morgan

(Photo by Tara W.)

Ingredients:
1 cup of Peanut Butter
1/2 cup (or 1 square) Margarine...
1 bag of butterscotch chips (270g)
1 bag of mini colored marshmallows (400g)

Directions:

1. Melt butter in a pot, add peanut butter and chips. Stir until smooth.
2. Take off heat, and mix in marshmallows.
3. Put in pan of your choice. 8x8 or 9x13. spray pan or line with parchment paper.
4. Put in fridge to cool before cutting. 

Freezes well.

Quick Black Forest Torte

FB Source: Yummy Tasty Recipes

Ingredients:
4 cups mini-marshmallows
1 chocolate cake mix
1 can cherry pie filling
1 large container of Cool Whip (or 2 cups whipping cream)

Directions:

1. Pour four cups of mini-marshmallows into a greased 9x13 inch cake pan.
2. Prepare chocolate cake mix according to directions on package. Pour over marshmallows.
3. Spoon cherry pie filling evenly over cake.
4. Bake at 350 degrees F for about 50 minutes...or until toothpick inserted comes out clean.
5. Cool.
6. Top with whipped topping. (If using whipping cream, whip 2 cups of cream with 3 Tablespoons sugar and 2 teaspoons vanilla until almost ready to form peaks.)

Serves 15.

If you need to make a great dessert in a pinch here is a good one that always ends up all gone before you turn around..

Grinch Kabobs

FB Source: Merry Little ChristmasHoliday Recipe Exchange

Ingredients:

Mini Marshmallows, sliced in half

Bananas, sliced into 1/4" to 1/2" slices

Green Grapes

Strawberries

Toothpicks

Directions:

Layer mini marshmallow, strawberry, banana slice, and a grape on a small stick and you get Grinch Kabobs!

Frozen S'mores

FB Source: Pampered Chef with Cathy Zastoupil

Ingredients:
18 graham cracker squares (9 sheets or about 1 1/2 cups)
1/3 c. butter
1/2 c. milk chocolate chips
1/4 c. whipping cream
2 c. mini marshmallows
1 1/2 c. cold milk
1 box (4 servings, 3.9 oz) instant chocolate pudding
1 (8 oz) container of Cool Whip (thawed in fridge)
1/4 c. mini chocolate chips (as topping)

Directions:

1. Crush graham crackers into fine crumbs.
2. Melt butter and add to graham crackers, mixing until well combined to make crust.
3. Prepare muffin tin by placing disks of parchment paper into the bottom of each cup.
4. Evenly divide crust mixture into all 12 cups, saving about 1/4 cup to use as topping later.
5. Place milk chocolate chips and whipping cream into a small bowl and microwave in 30 second increments, stirring in between, until melted and smooth.Spoon chocolate into a zip top bag, cut a tip off and evenly pipe chocolate into the center of each cup, on top of the crust.
6. Divide Marshmallows among cups.
7. Mix cold milk with pudding on medium speed for 2 minutes. Fold in 1/2 of the Cool Whip container (the rest will be used as topping).
8. Spoon filling into a large zip top bag (and ZIP it or you might have a mess!) Clip a corner off and pipe pudding into each cup evenly. Try to pipe it in between the marshmallows so that the whole cup is filled. I did have a little left over (which was really tasty straight out of the bag!)
9. Use a knife to smooth the tops level with the top of the pan.
10. Freeze for at least a couple of hours.
11. Allow the pan to warm just a bit before popping each dessert cup out. 
12. For topping, I just piped a little bit of the left over Cool Whip on each dessert using a decorating tip. Then I sprinkled the remaining crust and mini chocolate chips on top.
13. Serve cold right away– or put them in a sealed container and freeze until you are ready to serve

Marshmallow Caramel Popcorn

FB Source: Liz Bevan Horsley

Ingredients:
1/2 c. brown sugar
1/2 c. butter
9-10 marshmallows (jumbo, not mini)
12 c. popcorn

Directions:

1. Microwave brown sugar and butter for 2 minutes, add marshmallows & microwave until melted.
2. Pour over popcorn.
3. Mix well.

~ Gonna make this weekend & enjoy with a hot cup of cocoa MMMM! ~

Rice Krispies Rollups

FB Source: Cheryle Pestana

Ingredients:
¼ cup butter, melted
10½ ounces mini marshmallows
5½ cups Rice Krispies
1½ cups milk chocolate chips
½ cup peanut butter

Directions:

1. Melt butter in a 6 quart kettle, add marshmallows. Melt completely over low heat.
2. Add the Rice Krispies. Mix well.
3. Spread evenly into a greased 10½ x 15½ baking sheet.
4. In a microwave safe bowl combine chocolate chips and peanut butter. Melt at 1 minute intervals until completely melted, stirring after each minute.
5. Spread on top of Rice Krispies mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do.
6. Loosen all around with a metal spatula. Roll, starting on the long side. Sprinkle the roll with seasonal sprinkles if desired. Slice and enjoy! 

Can be wrapped in Saran Wrap for storage if needed.

Paula Deen's 5-Minute Fudge

FB Source: Rose Blackledge-Krimminger

Ingredients:

1 2/3 cups white sugar
2/3 cup evaporated milk
1 Tbsp unsalted butter
1/2 tsp salt
1 (6 ounce) packages milk chocolate chips
16 large marshmallows
1 tsp pure vanilla extract
1 cup chopped nuts

Directions:

1. Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly. 
2. Add in chocolate chips; cook until melted. 
3. Remove from heat; stir in marshmallows, vanilla and nuts. Mix well. 
4. Pour into a 8-inch pan. 
5. Cool cut into squares.

Prep Time: 5 mins

Total Time: 15 mins 
Servings: 20-30
About This Recipe
"Paula Deen is a wonderful cook. She makes down home comfort food. Everything she makes is mouth watering. This fudge is very good and easy to make!"

Stacie says: "I don't know if this REALLY comes from Paula Deen or not. I did a search of her website and couldn't find a '5-Minute' recipe for anything. So, take the purported source with a grain of salt. ;)"

Rice Crispy Pumpkins 2

Source: 

Candie Henry Sbc

Ingredients:
1 Stick Butter
2 (10 oz). Packages Marshmallows
12 C. Rice Crispy Cereal
1 tsp. Yellow Food Color
1/4 tsp. Red Food Color
Green Decorating Icing in Tube
Black Decorating Icing in Tube
Decorating Tips
Tootsie Rolls

Directions:

1. In a large pot on low heat melt the butter then stir the marshmallows in until they have dissolved.
2. Next, add the food coloring into the mixture and stir until the mixture is a uniform orange color.
3. Add Rice Crispy cereal to the mix and stir them until they are completely coated in our marshmallow, food coloring mix.
4. Shape the mixture into into balls either your hands or a spoon.
5. Place the balls in the refrigerator and leave there until is has become completely chilled and is firm.
6. Once firm, using the black and green icing, decorate your pumpkins with leaves and add a tootsie roll as your stem.

Ok, these are seriously the cutest Rice Krispie Treats I have ever seen!! These Pumpkin Rice Krispie Treats would be the perfect party favor. Make sure to Share this one with your friends Here is the recipe courtesy of: thehighheeledhostess.com

Cake Batter Rice Crispy Treats

Parent's Room

Ingredients:

3 Tbsp. butter 

1 (10 oz.) bag of mini-marshmallows 

1/4 cup yellow cake mix (the dry cake mix, not prepared into a batter!) 

6 cups crispy rice cereal 

1 (1.75 oz.) container of sprinkles 

Directions:

1. Melt butter in a large saucepan over low heat and add marshmallows. Stir until they begin to melt, adding in (dry) cake mix one spoonful at a time so its combined. 
2. Stir in cereal and sprinkles
3. Spread into a greased 9x13 pan and let set.

Bones for Halloween

Cool Products & Ideas

Bones for Halloween

Ingredients:

Pretzel Sticks

Mini Marshmallows

White Candy Coating, like Almond Bark

Directions:

1. Melt candy coating according to package directions.
2. Stick a marshmallow on each end of a pretzel stick
3. Dip each end into coating.
4. Let setup on waxed paper

Chocolate Puppy Cupcakes

Beth Mansfield

Ingredients:

1 box cake mix
1 can chocolate frosting
Vanilla wafers
M&Ms
Nutter Butter cookies
Miniature marshmallows
edible candy eyeballs - optional

Directions:
Bake cupcakes as directed on box and frost with chocolate frosting.

• Snout: vanilla wafers with chocolate frosting piped in the shape of mouth
• Eyes: Marshmallows cut in half with chocolate frosting piped on.
• Ears: Nutter butters
• Nose: M&Ms

Image from http://cupcakepedia.com/2013/07/18/adorable-chocolate-puppy-cupcakes/

Caramel Marshmallow Popcorn

Magic of the Seasons

Ingredients:
1/2 cup butter
1 cup brown sugar
1 1/2 tablespoons light Karo syrup (corn syrup)
14 large marshmallows
1 package microwave popcorn

Directions:

1. Pop the bag of popcorn and strain any seeds (this is important because if there are seeds they will stick in the caramel which is not tasty)
2. Melt butter in pan
3. Add brown sugar and karo syrup to butter and melt (do not burn)
4. Add marshmallows and melt while stirring over medium heat
5. Pour caramel marshmallow mixture over popped popcorn and devour!

Enjoy!

http://www.raininghotcoupons.com/caramel-marshmallow-popcorn-recipe/

Marshmallow Whip Cheesecake Heaven

Daniel Zerber to Stubborn's Place

Marshmallow Whip Cheesecake Heaven

Graham Cracker Crust:
40 squares of graham crackers (crushed)
1/2 cup sugar
1/2 cup butter or margarine (melted)

1.Mix above ingredients. Press into top and sides of 9 x 13' greased pan. Reserve 1/2 cup for top.

Filling:
10 1/2 oz. large marshmallows (40 marshmallows)
3/4 cup milk
2 - 8-oz. packages of cream cheese
12-oz. Container of fat-free Cool Whip

Melt marshmallows and milk over low heat. Beat cream cheese; add marshmallow mixture. Cool. Fold in Cool Whip. Spread into crust and sprinkle with remaining graham cracker crust. Refrigerate until set.

Strawberry Cheesecake Salad

FB Source: Kelly Bagnasco

Ingredients:
12 oz. whipped topping
1 small package of cheesecake pudding (just the powder, don't add the milk)
3 (6 oz) strawberry yogurts
1 lb fresh strawberries, sliced
3 bananas, sliced (add just before serving or they brown)
miniature marshmallows (add just before serving)

Directions:

1. Thaw whipped topping and in a large salad bowl stir together whipped topping, yogurts, and pudding powder. Let this set up in the fridge for at least an hour before serving.
2. Wash and slice strawberries.
3. You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving. 

Keep refrigerated.
Serves about 10

S'mores Dip

Wendy Bongalis-Royer

S'MORES DIP

Ingredients:
1 cup of milk chocolate chips
2 tbs. of milk
1¼ cups mini marshmallows
Graham crackers for dipping

Directions:
In a medium sauce pan add chocolate chips, milk and 1 cup of your mallows. Mix continuously over medium heat until melted and smooth. Using a rubber spatula, scrape chocolate mixture into a small casserole dish. Top with remaining mallows. Place dish under your oven broiler for approximately 60 seconds or until the top has started to brown. Dip your graham crackers and enjoy!

Can't wait to make this with my kids!!

S'mores Cups

Do You Bake ~ By Kimberly

SMORES CUPS:
• 7 whole graham crackers, finely crushed
• 1/4 cup powdered sugar
• 6 tbsp butter, melted
• 4 bars milk chocolate candy
• 12 large marshmallows

You are going to be shocked how easy these are.
Step 1:
Preheat oven to 350°F (180°C). Place graham crackers into a large resealable plastic bag. Finely crush into crumbs using Baker’s Roller®;. Combine graham cracker crumbs, powdered sugar and butter in Small Batter Bowl

Step 2:
Using Small Scoop, place scant scoop of crumb mixture in each cup of a Mini-Muffin Pan. Press crumbs to form shallow cups with Mini-Tart Shaper. Bake 4-5 minutes or until edges are bubbling

Step 3:
While the crust is in the oven, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.

Step 4:
Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to a cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.

Step 5:
Break remaining candy bars and place in (1-cup/250 mL) Prep Bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.

Yield: 24 cups
Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended. For a richer chocolate flavor, substitute dark chocolate candy bars for the milk chocolate.

This is a Pampered chef ... my friend sells it...here is her website...www.pamperedchef.biz/theresiaspc ...and her facebook page ...https://www.facebook.com/pages/Theresia-and-Jesses-PC/204004592966045

Share this to your wall and you'll always know where to find it:www.facebook.com/BakeByKim

Fudge Brownie Pie

Babie Rose

This recipe was voted the best Blogger recipe in 2012 and my friend Marie from the English Kitchen is generous enough to share it with you. I made this yesterday and it is insanely good.

Fudge Brownie Pie

3/4 cup flour
1 cup of regular sugar
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 tsp salt
4 ounces butter, melted
2 large free range eggs, beaten
2 teaspoons vanilla
1/2 cup chopped toasted pecans
2 handfuls of mini marshmallows

For the frosting:

2 ounces butter, melted (1/4 cup)
1 ounce cocoa powder, sifted (1/4 cup)
2 ounces evaporated milk (1/4 cup)
1 cup powdered sugar, sifted (8 ounces)

Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.

Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan.

Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.

To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.