Deluxe Hot Chocolate With Marshmallows Recipes

Steps:

• Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking powder and salt; gradually add to creamed mixture. Stir in nuts if desired. Spread into a greased 15x10x1-in. baking pan. , Bake until set, 15-18 minutes or until set. Sprinkle with marshmallows; bake 2-3 minutes longer or until melted. Place pan on a wire rack. Using a knife dipped in water, spread marshmallows evenly over the top. Cool completely., For topping, combine chocolate chips, peanut butter and butter in a small saucepan. Cook and stir over low heat until blended. Remove from the heat; stir in Rice Krispies. Immediately spread over bars. Chill until set.

Steps:

• Pour the milk, double cream and chopped chocolate into a pan. Bring gently to the boil, whisking until smooth. Serve in individual cups or mugs topped with mini marshmallows and a little grated chocolate.

Steps:

• Combine all the dry ingredients in a large bowl and mix well. Take the bittersweet chocolate and roughly chop it up to give a chunky but consistent size. Mix well with a wooden spoon and then store in a dry airtight container. To make the hot chocolate, simply add 1 cup of water per 1/2 cup of hot cocoa mix. Heat in a small saucepan over low heat, stirring with a whisk. Heat until hot, but do not boil, about 6 to 7 minutes. Serve with marshmallows.
• In a medium sized saucepan soak the gelatin in the cold water. After the gelatin has softened, approximately 10 minutes, add the regular sugar and then gently dissolve over low heat, approximately 8 minutes. Remove from the heat and allow to cool to room temperature.
• In a mixer, beat the egg whites until stiff peaks and then fold in the sifted confectioners' sugar. While the mixer is on low, slowly pour in the cooled gelatin mixture. Increase the speed and beat until white and thick. The volume should double in size and should form between soft and firm peaks.
• Line an 8 by 8-inch baking dish with high sides with foil, grease slightly with butter, and coat with confectioners' sugar. Alternatively, you can use a baking sheet, but the marshmallows will not be as tall. Pour marshmallow mixture in and top with more sifted confectioners' sugar. Leave out overnight or for at least 3 hours to set. The marshmallow should be light and spongy when set.
• Loosen marshmallow from edges of tray and invert onto a large cutting board. Peel off foil and use a large knife to cut the marshmallows into cubes. Dredge each piece in confectioners' sugar.

Steps:

• Bring milk, sugar, cocoa powder, and chocolate to a simmer in a medium saucepan over medium heat, stirring until chocolate has melted (do not let boil). Pour into mugs.
• Grease a heart-shaped petit four cutter or aspic cutter with vegetable oil or cooking spray. Cut several marshmallows in half horizontally, and then press the cutter into the center of each one. Float the marshmallows and the cutouts on hot chocolate.

Steps:

• Cream butter and sugar together in a bowl.
• Add eggs and vanilla, beating until fluffy.
• Combine dry ingredients and add to creamed mixture, stiring in nuts, if desired.
• Spread in a greased jelly roll pan.
• Bake at 350 F for 15-18 minutes.
• Remove pan from oven and sprinkle marshmallows evenly over the base.
• Return to the oven for 2-3 minutes.
• Then take a knife, dipped in warm water, and spread the melted marshmallows evenly.
• Cool.
• For topping, mix chocolate chips, butter and peanut butter in a small saucepan.
• Cook over low heat, stirring constantly, until melted and mixed.
• Remove from heat, stir in cereal, and spread over bars.
• Chill in fridge until cool and ready to cut.

Steps:

• In a bowl cream the butter and sugar. Add eggs and vanilla and beat until fluffy.
• In a separate bowl combine the flour, cocoa, baking powder and salt. Add to creamed mixture. Stir in nuts (optional).
• Spread in greased 15x10x1 inch pan. Bake at 350° for 15-18 minutes.
• Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes.
• Using a knife dipped in water, spread the marshmallows evenly over the cake. Cool.
• Topping:.
• For topping combine chocolate chips, peanut butter and butter in a small saucepan.
• Cook over low heat stirring constantly until blended. Remove from heat and stir in rice krispies. Spread over bars. Chill. Makes 3 dozen
• DECADENT bars!