Marshmallow Fruit Squares Recipes

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:

• Spray a 10x6" baking pan with nonstick cooking spray.
• In a large nonstick saucepan over low heat, melt the margarine.
• Add the marshmallows and cook, stirring constantly until the marshmallows are melted, about 5 minutes.
• Remove from the heat; stir in the cornflakes, apricots, sunflower seeds, almonds, dates, sesame seeds and vanilla.
• With moistened hands, press the mixture evenly into the baking pan.
• Refrigerate covered until firm at least 30 minutes.
• The cooking time is the 5 minutes cooking plus the 30 minutes in the fridge.

Steps:

• In the lower pot of a double boiler, add water halfway to top and bring to a boil. Reduce heat to a simmer. In the top of a double boiler, heat butter, butterscotch chips, and peanut butter until melted. Remove from heat.
• Stir in coconut, walnuts, and marshmallows.
• Pour mixture in buttered pan. Refrigerate and cut into squares. Store in the refrigerator.

Steps:

• Melt together butter, peanut butter, and butterscotch chips on very low heat until mixed, stirring constantly. Cool for a bit (so as not to melt the marshmallows).
• Stir in mini marshmallows.
• Pour in a greased 11" x 13" pan.
• Refrigerate and cut into small (1-1/2") squares.

Steps:

• FIRST LAYER: Combine first 3 ingredients together. Mix to crumble. Press into ungreased 9 x 9 inch pan. Bake in 325 degrees F. oven for 20 minutes until set and golden. COOL.
• SECOND LAYER: Put water in saucepan. Sprinkle gelatin over and let stand for 5 minutes. Add granulated sugar and salt. Heat over medium heat stirring to dissolve gelatin and sugar. Remove from heat. Stir in icing sugar. COOL.
• When cool, beat until foamy. Add baking powder, vanilla and almond. Add food coloring to tint a pretty pink. Beat at high speed until thick enough to stand in peaks.
• Pour soft pink mixture over shortbread base. COOL until gloss disappears.
• Additions to be tried if you care to---1/2 cup of chopped cherries or 1/2 cup toasted chopped almonds.
• Cut into 36 pretty squares.
• Company's Coming.