Oatmeal Crisp Marshmallow Squares Recipes

Steps:

• Coat a 9 x 13 inch pan with spray oil or margarine.
• In a large saucepan, melt the butter or margarine over low heat. Add the vanilla. Melt the marshmallows into the margarine, stirring. Add the cereal when the marshmallows have melted; stir until cereal is coated. Quickly pour into the prepared pan. Use a sheet of waxed paper to press the mixture down flat and evenly into the pan.
• Let set for 2 to 3 hours. Cut into squares.

Steps:

• Preheat oven to 350 degrees F with the rack in the center of oven.
• Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7-10 minutes.
• Oil a 9" square metal baking pan, then sprinkle bottom with 1/2 cup toasted coconut.
• Sprinkle gelatin over 1/2 cup water in bowl of mixer (fitted with whisk attachment) and let soften while you are making the syrup.
• Heat sugar, corn syrup, and salt and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring continuously until sugar dissolves.
• Bring to a boil, over medium heat, WITHOUT STIRRING, washing any sugar crystals down side of pan with a pastry brush dipped in cold water.
• Put thermometer into syrup and continue boiling, WITHOUT STIRRING, until thermometer registers 240 degrees F (soft ball stage).
• Remove from heat and allow to stand until bubbles dissipate.
• With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl.
• Increase speed to high and beat until very thick, about 15 minutes.
• Add vanilla and coconut extracts and beat 1 minute more.
• Spoon marshmallow over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be sticky), then evenly sprinkle top with 1/2 cup toasted coconut.
• Let stand, uncovered, at room temperature until firm, about 2 hours.
• Run a sharp knife around edge of marshmallow and invert onto a cutting board.
• Cut into 3/4" wide strips, then cut each strip into 3/4" squares.
• Put remaining toasted coconut in a small bowl and dredge marshmallow in it to coat completely.

Steps:

• Melt butter, chips, and peanut butter together on low heat.
• Cool, add marshmallows.
• Pour into 8x8 pan to set.

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:

• Combine all ingredients in a bowl. Pour into a greased 8-in. square baking dish. Bake at 350° for 25 minutes. Cut into squares.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray.
• Combine brown sugar, oats, flour, and butter together in a bowl until crumbly. Spread 1/2 of the oat mixture into the prepared baking dish and press firmly to form a crust. Arrange apple slices over the crust.
• Mix white sugar and cinnamon together in a bowl; sprinkle over apples. Crumble remaining oat mixture over apples.
• Bake in the preheated oven until topping is golden brown, 40 to 45 minutes.