CHOCO-MALLOW LOGS
Mini marshmallows and pecans are drenched in melted chocolate, shaped into logs, coated with powdered sugar and sliced into scrumptious treats.
Provided by My Food and Family
Categories Recipes
Time 2h30m
Yield Makes 16 servings.
Number Of Ingredients 5
Steps:
- Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted; cool slightly.
- Sprinkle 2 Tbsp. sugar onto large sheet waxed paper. Combine marshmallows and nuts in large bowl. Add chocolate mixture; toss to coat. Divide mixture in half; place on prepared waxed paper. Shape each half into 8-inch log; sprinkle with remaining sugar.
- Refrigerate 2 hours or until chilled. Cut each log into 8 slices.
Nutrition Facts : Calories 180, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g
CRISPY CHOCOLATE LOG
"Our teacher challenged our class to use the microwave for more than defrosting and reheating leftovers," write Michael Saunders and Andy Lyness of West Delaware Middle School in Manchester, Iowa. "This crispy jelly roll is one of our favorite microwave recipes."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Line a 15x10x1-in. pan with waxed paper; grease the paper and set aside. In a large microwave-safe bowl, combine the marshmallows, butter and peanut butter. Cover and microwave on high for 1-1/2 minutes; stir until well blended. Stir in cereal until well coated. Spread into prepared pan. , In a microwave-safe bowl, combine chocolate and butterscotch chips. Microwave, uncovered, on high for 1-1/2 minutes. Stir; spread over cereal mixture to within 1 in. of edges. Roll up jelly-roll style, starting with a short side, peeling waxed paper away while rolling. Place seam side down on a serving plate. Refrigerate for 1 hour or until set. Cut into 1-in. slices.
Nutrition Facts : Calories 429 calories, Fat 20g fat (12g saturated fat), Cholesterol 13mg cholesterol, Sodium 246mg sodium, Carbohydrate 63g carbohydrate (42g sugars, Fiber 2g fiber), Protein 5g protein.
MARSHMALLOW LOG
We included our own measurements but you can vary them if you like!
Provided by Laura Moffatt
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 6
Steps:
- Sprinkle coconut evenly on a sheet of waxed paper. In a medium bowl, stir together marshmallows, graham cracker crumbs, condensed milk, walnuts and cherries. Shape into a log. Place on waxed paper and roll in coconut. Wrap with waxed paper and refrigerate until firm.
Nutrition Facts : Calories 332 calories, Carbohydrate 47.5 g, Cholesterol 11.1 mg, Fat 14.2 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 5.9 g, Sodium 169.8 mg, Sugar 34.8 g
CHOCOLATE MARSHMALLOW ROLL
This recipe was given to me by a friend some time ago, they are great, because they are kept in the freezer, I like this idea, cause it's always ready and in the freezer when you need it...if you are serving them at a party, coloured mini marshmallows are a nice look to these amazingly delicious rolls.
Provided by Kittencalrecipezazz
Categories Dessert
Time 20m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Melt chocolate with butter in the microwave.
- Add in icing sugar and egg; cool slightly.
- Mix in marshmallows into chocolate/butter mixture until they are coated with chocolate mixture.
- Tear 3 sheets of foil paper about 12x18 inches each.
- Sprinkle a 2-in band of coconut down the lengh of the foil.
- Spoon 1/3 of the marshmallow mixture over the coconut.
- Sprinkle the remaining coconut over marshmallow mixture.
- Wrap up in the foil to make a long roll, sealing well.
- Make 2 more rolls; wrap and freeze until firm.
- (will keep for 2 months in the freezer).
- When ready to use, remove from freezer, and slice frozen, 1/2-in thick.
- If desired, place sliced pieces in coloured cupcake papers to serve.
- Store in freezer.
Nutrition Facts : Calories 94, Fat 6.8, SaturatedFat 4.1, Cholesterol 6.7, Sodium 10.1, Carbohydrate 9.1, Fiber 1.5, Sugar 6.1, Protein 1.4
LAYERED CHOCOLATE MARSHMALLOW PEANUT BUTTER BROWNIES
A friend gave me the recipe for these layered brownies, but I added my own touch--chunky peanut butter. Every time I take them to a group gathering, I get requests for the recipe. It's a real crowd-pleaser! -Judy Sims, Weatherford, Texas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a small saucepan, melt 1 cup butter; stir in 1/2 cup cocoa until smooth. Remove from heat. In a large bowl, beat eggs, sugar and vanilla until blended. Combine flour and salt; gradually add to egg mixture. Beat in cocoa mixture., Transfer to a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool on a wire rack for 3-4 minutes., Meanwhile, in a microwave, heat peanut butter, uncovered, on high until softened, about 30 seconds. Stir and spread over warm brownies. Refrigerate until peanut butter is set, about 45 minutes., In a heavy saucepan, combine milk, marshmallows, remaining cocoa and remaining butter. Cook and stir over medium-low heat until butter and marshmallows are melted and mixture is smooth. Remove from heat. Gradually stir in confectioners' sugar until smooth. Spread over peanut butter layer. Refrigerate at least 30 minutes. Cut into squares.
Nutrition Facts : Calories 189 calories, Fat 11g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 125mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
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