Chocolate Coffee Mallow Cups Recipes

Steps:

• Combine cookie crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture onto the bottom and up the sides of two lightly greased 10-oz. custard cups; set aside. , Place coffee and eight marshmallows in a blender; cover and process until smooth. Add the remaining marshmallows; cover and refrigerate in the blender for 2 hours or until cold. Process again until smooth; transfer to a bowl. , In a small bowl, beat cream until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form. Gently fold into coffee mixture. Spoon into prepared cups; sprinkle with reserved crumbs. Refrigerate for at least 1-2 hours before serving.

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in pecans., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 6 minutes. Press a marshmallow half onto each cookie, cut side down. Bake 2-3 minutes longer or until edges of cookies are set and marshmallows are softened. Remove from pans to wire racks to cool completely., For icing, in a microwave, melt butter and chocolates; stir until smooth. Stir in confectioners' sugar and enough coffee to reach a drizzling consistency. Drizzle over cookies. Let stand until set.

Steps:

• Dissolve coffee granules in water in medium saucepan. Add marshmallows and chocolate; cook and stir on low heat until marshmallows are melted and mixture is well blended.
• Refrigerate 45 min. or until mixture begins to thicken, stirring occasionally. Stir in COOL WHIP.
• Spoon into 6 dessert dishes. Refrigerate 4 hours or until firm.

Steps:

• In medium bowl combine cookie crumbs and butter. Press into bottom and about 1 1/2 inches up sides of a 9-inch springform pan; set aside.
• In small saucepan combine hot fudge topping and coffee crystals. Heat and stir over low just until smooth; cool slightly. Spread topping over crumb mixture.
• In large bowl stir marshmallow creme into whipped dessert topping until combined; set aside.
• In chilled large bowl stir ice cream with a wooden spoon until softened. Fold in whipped topping mixture. Spoon into crust. Sprinkle with chopped pecans and half of the grated chocolate. Cover and freeze for 6 hours or until firm.
• Before serving, let stand at room temperature for 10 minutes before releasing the pan. Drizzle with caramel topping and remaining grated chocolate. If desired, garnish with pecan halves.

Steps:

• Bring whipping cream and 1/2 cup marshmallow creme to simmer in small saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Cool marshmallow sauce at least 10 minutes and up to 1 hour.
• Place 1 scoop of ice cream in each bowl. Pour marshmallow sauce over. Sprinkle sundaes with almonds, top with dollop of marshmallow creme, and serve.