MARSHMALLOW CONFETTI CAKE
More of a no-bake cookie than a cake, regardless it sure looks good!
Provided by Sheila M
Categories Other Desserts
Number Of Ingredients 4
Steps:
- 1. Combine butter and peanut butter and butterscotch chips in a saucepan on low to medium heat until melted.
- 2. Take off heat and cool before adding marshmallows.
- 3. Scoop mixture into ungreased 9X13 pan. Spread out evenly and press down. Refrigerate until cold and cut into squares. Keep in refrigerator or freezer for freshness.
- 4. http://thislilpiglet.net/2011/11/marshmallow-confetti-cake/
MARSHMALLOW CAKE
This is a very light version of a cheesecake that I learned from a friend in Japan. A perfect recipe for people looking for something sweet to top off a meal.
Provided by Lola Smith
Categories World Cuisine Recipes Asian Japanese
Time 3h20m
Yield 8
Number Of Ingredients 7
Steps:
- In a saucepan on low heat, combine marshmallows and milk. Cook until marshmallows are melted, and mixture starts to boil. Remove from heat.
- In a large bowl, beat cream cheese until smooth. Stir in egg yolk. Fold in 1/3 of the melted marshmallow mixture, then quickly fold in remaining marshmallow until no streaks remain. Stir in lemon juice.
- In a large bowl, beat cream until soft peaks form. Fold the whipped cream into the cream cheese mixture until no streaks remain. Spread into graham crust. Refrigerate for 3 hours.
Nutrition Facts : Calories 404 calories, Carbohydrate 35.1 g, Cholesterol 98.4 mg, Fat 28.2 g, Fiber 0.7 g, Protein 5.1 g, SaturatedFat 14.8 g, Sodium 266.2 mg, Sugar 21.5 g
MARSHMALLOW CRISPY CAKES
Make these marshmallow crispy cakes for the family. Deliciously chewy and crisp, they're a lovely teatime treat and kids will enjoy helping to make them
Provided by Cate Dixon
Time 15m
Yield Makes 24
Number Of Ingredients 6
Steps:
- Butter a 34 x 24 x 5cm deep baking tray and line with baking parchment. Melt the butter and vanilla in a large saucepan over a low heat, then add the marshmallows and cook gently, stirring occasionally until everything is melted, smooth and glossy.
- Remove from the heat and mix in the rice cereal and 150g of the white chocolate chunks. Stir until the cereal is evenly coated, then tip into the baking tray and press into the corners using slightly wet hands to prevent the mixture from sticking to you. Leave to cool for 1 hr until set.
- Melt the remaining 50g white chocolate in a heatproof bowl set over a pan of simmering water, ensuring the base of the bowl doesn't touch the water. Drizzle the melted white chocolate over the crispy cakes and sprinkle over the mini marshmallows, if using. Leave to set, then cut into 12 squares. Cut the squares in half diagonally to serve. Will keep in an airtight container for up to two weeks.
Nutrition Facts : Calories 144 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 14 grams sugar, Protein 2 grams protein, Sodium 0.2 milligram of sodium
RAINBOW CONFETTI MARSHMALLOW POPCORN TREATS
With rainbow sprinkles for extra pizzazz, these sweet-salty sticky treats steal the dessert spotlight. Marshmallow popcorn treats are as quick and easy to make as they are to eat. You'll only need five ingredients and 25 minutes to brighten up birthdays (just add candles!) and special occasions.
Provided by Kelly Senyei
Categories dessert
Time 25m
Yield 8 treats
Number Of Ingredients 6
Steps:
- Grease a 9-by-13-inch baking pan with cooking spray.
- Melt the butter in a large stock pot over medium-low heat. Carefully stir in the vanilla extract (it will spatter), then add the marshmallows and cook, stirring, until smooth, about 5 minutes. Stir in the popcorn and 1/4 cup of the sprinkles until the popcorn is well coated, then immediately pour the mixture into the prepared baking dish, pressing it firmly into an even layer. Sprinkle the remaining 1/4 cup sprinkles on top.
- Let the treats sit for 20 minutes then slice into squares or bars and serve.
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