Nut Mallow Goodies Recipes

Steps:

• Line a baking sheet with waxed paper; set aside. Place nuts in a shallow dish. In a large microwave-safe bowl, combine caramels and water. Microwave, uncovered, on high for 30-90 seconds or until melted, stirring twice., Dip each marshmallow into melted caramel, then roll in pecans. Place on prepared baking sheet. Let marshmallows stand until set.

Steps:

• Combine chocolate and butterscotch chips along with the peanut butter in top of double boiler. Place over heated water until chips melt. (I prefer to do this in the microwave.).
• Stir until blended. Remove from heat.
• In a large bowl, combine marshmallows and peanuts.
• Pour melted chips over this.
• Mix well.
• Drop by tablespoons onto wax paper or aluminum foil.
• Let cool.

Steps:

• Thoroughly grease a 9- by 13-inch pan with softened butter.
• In a large pot, melt the butter. Stir in the regular marshmallows until they're totally melted. Stir in the salt. Remove from the heat and set aside.
• Pour in the cereal, folding gently the whole time until all combined. Then pour in the mini marshmallows and gently fold in. Turn into the buttered pan and press flat. Immediately top with rainbow sprinkles.
• Let cool completely, and then cut into squares.

Steps:

• Butter bottom and sides of 13x9-inch pan.
• In large microwavable bowl, microwave marshmallows and butter uncovered on High about 2 minutes, stirring after every minute, until smooth.
• Immediately stir in cereal until evenly coated. Press in pan. Cool about 30 minutes or until firm. For bars, cut into 6 rows by 4 rows. Store loosely covered.

Steps:

• In a large saucepan, melt chocolate and butterscotch chips with peanut butter over low heat. Spread half in a greased 15x10x1-in. pan; chill until firm. Stir in peanuts into remaining melted mixture and set aside. Place sugar and vanilla or maple flavoring in a large bowl; set aside. In a small saucepan, combine butter, milk and pudding mix; bring to a boil and boil for 1 minute. Add to bowl and beat until smooth; spread over chilled layer in pan. Chill until firm. Cover with reserved peanut/chocolate mixture. Refrigerate until serving. Cut into bars.