Cherry Marshmallow Christmas Squares Recipes

Steps:

• Generously butter the bottom and sides of an 11x7-inch glass baking dish and sprinkle with 1 tablespoon powdered sugar.
• Add 1/2 cup cold water to the bowl of a stand mixer and add unflavored gelatin. Set aside to soften.
• Combine remaining 1/2 cup water, sugar, corn syrup, cherry gelatin, and almond extract in a large saucepan over medium heat. Stir constantly until sugar and gelatin are dissolved. Heat the mixture to boiling, then reduce heat to medium-low. Cook, without stirring, until a candy thermometer immersed in the mixture reads 240 degrees F (115 degrees C), about 30 minutes. Watch carefully that syrup doesn't boil over; reduce heat if necessary.
• Slowly pour syrup into the softened gelatin in the stand mixer bowl. Beat on low speed, then increase to medium-high and beat until marshmallow mixture has tripled in size. Pour into the prepared baking dish and smooth the top using a rubber spatula. Set marshmallow mixture aside and let stand, uncovered, 8 hours to overnight.
• Dust a large cutting board with about 1 tablespoon powdered sugar. Loosen sides of marshmallow mixture from the baking dish, lift out onto the cutting board, and rub additional powdered sugar on top. Spray a sharp knife with cooking spray and cut marshmallows into 1-inch squares, 11 rows by 7 rows.
• Toss marshmallows in a large bowl with remaining confectioners' sugar. Shake off excess sugar and transfer marshmallows to an airtight container.

Steps:

• 1. Directions: -Using your favorite brownie pan, pre-spray pan, set aside. -In a large bowl add all your ingredients except for the sweetened milk. -Toss and mix so all the cherries and marshmallows have been distributed evenly. -Let's add in that amazing milk. Mix thoroughly so all the ingredients are coated with the milk. -Take your coconut and divide in half. Place half the coconut on the bottom only of your pan. Add marshmallow mixture on top of the shredded coconut. Now sprinkle the remaining shredded coconut over the top. Press the marshmallow mixture evenly and firmly. By pressing your actually adhering the shredded coconut onto the marshmallow cherry mixture. -That is is, no I'm not joking, seriously!! How easy was that right? Plus it tastes absolutely "outta this world"!! -Place in refrigerator and let set for 24 hours. That my friend's is the hardest part... -After 24 hours cut into squares.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together 1 1/4 cup flour and 1/3 cup brown sugar. Rub in 1/2 cup butter using your hands or a pastry blender. Press into an ungreased 9 inch square pan.
• Bake for 15 minutes in the preheated oven, or until lightly browned at the edges. Set aside. In a medium bowl, beat eggs until light. Mix together the brown sugar, flour, baking powder, and salt; stir into the eggs. Mix in the coconut, nuts, and cherries; spread the batter evenly over the baked crust.
• Return to the oven, and bake for 25 minutes, or until brown. Set aside to cool. In a small bowl, mix the confectioners' sugar, 2 tablespoons butter, vanilla, and water until smooth. Add more liquid if necessary to make a more spreadable mixture. Spread over cooled bars before cutting into squares.

Steps:

• Line an 8x8 or 9x9 inch square pan with waxed paper.
• In a medium saucepan, combine butter, sugar, salt and half and half. Heat until boiling, stirring occasionally. Boil for 5 minutes, stirring enough to keep from scorching. Remove from heat and stir in the marshmallows, and cherry chips. Press the mixture into the prepared pan.
• In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, and peanut butter together stirring frequently until smooth. Spread over the mixture in the pan. Refrigerate for 2 hours before cutting into squares.

Steps:

• Coarsely chop graham crackers. In a large bowl, combine marshmallows, and red and green cherries; stir in chopped graham crackers. Add sweetened condensed milk and mix by hand until thoroughly combined.
• Grease a glass 8x8-inch baking dish; sprinkle bottom with 1/4 cup coconut. Spread graham cracker mixture evenly in baking dish and top with remaining coconut. Refrigerate for at least 2 hours.
• NOTE: Don't use graham cracker crumbs, they don't work, the recipe needs the coarsely chopped crackers.

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!

Steps:

• Sprinkle marshmallows and nuts in a greased 13-in. x 9-in. pan; set aside. In a small saucepan, melt chips and peanut butter over low heat, stirring constantly until smooth. Pour over marshmallows and nuts. Let stand for 8-10 minutes. Gently stir to coat marshmallows. Chill until set; cut into bars.

Steps:

• Cream butter; gradually add sugar, beating until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Gradually add flour, beating well. Stir in flavorings.
• Pour the batter into a lightly greased 15x10x1-inch jellyroll pan, spreading evenly.
• Lightly cut through batter with a small knife to mark off 24 squares. Spoon about 1 tablespoon pie filling in center of each square.
• Bake at 350~ for 45 minutes or until lightly browned. Batter will puff up around filling while baking.
• Cool cake in pan 10 minutes. Cut into squares, and remove from pan.

Steps:

• Preheat oven to 350 degrees.
• In a medium mixing bowl, mix brown sugar, flour and nuts together. Add melted butter and stir or mix until light and crumbly.
• Set aside 1 1/2 cup for topping. Press the remainder into a 8x11 or a comparable size pan. Bake for 12 minutes.
• Remove from oven and let cool.
• Chop marachino cherries into small pieces and set aside.
• Add the milk and soften the marshmallow cream in the microwave or if you are using marshmallows melt them with the milk. Beat the cream cheese and add the marshmallow mixture. Fold in the cherries and juice and Cool Whip after the mixture has cooled a little.
• Pour into the crust and sprinkle the remaining nutty crust mixture on top of the filling. Refrigerate for 30 minutes before serving.

Steps:

• Butter a 9x9x12 pan.
• Slice cherries.
• Mix graham cracker crumbs, marshmallows, cherries, nuts (optional), and 1/2 c coconut.
• Add condensed milk and extract.
• Mix well and spread into the pan.
• Sprinkle the other 1/2 c of coconut over the squares.
• Refrigerate for a couple of hours and cut into squares.

Steps:

• Set aside 1 tablespoon graham cracker crumbs for topping. Place the remaining crumbs in a bowl; stir in butter until combined. Press into a greased 9-in. square baking pan. Bake at 350° for 10-12 minutes or until lightly browned. Cool completely., Spread pie filling over crust. Fold marshmallows into the whipped cream; spread over filling. Sprinkle with the reserved crumbs. Refrigerate for at least 6 hours.