Peppermint Muddy Buddies Marshmallow Bites Recipes

Steps:

• Butter rectangular pan, 13x9x2 inches. Place marshmallows and butter in large microwavable bowl. Microwave uncovered on High about 1 minute or until mixture can be stirred smooth. Stir in cereal. Press in pan.
• Let stand at room temperature about 1 hour or until firm. Cut into 6 rows by 4 rows. Store tightly covered at room temperature up to 2 days.

Steps:

• Butter square pan, 9x9x2 inches. Place marshmallows and butter in large microwavable bowl. Microwave uncovered on High about 1 minute or until mixture can be stirred smooth. Stir in cereal. Press in pan.
• Let stand at room temperature about 1 hour or until firm. Cut into desired shapes such as cubes, squares or rectangles. Or, use small cookie cutters (spray with cooking spray) to cut into festive shapes such as gingerbread people, stars, holly leaves, trees, etc. Cover loosely with waxed paper or foil; set aside until serving time.
• In 2-quart saucepan, mix sugar and cocoa. Using wire whisk, gradually stir in milk and half-and-half until well blended. Cook and stir over medium heat until thouroughly heated (do not boil). Remove from heat.
• Add chocolate chips; stir constantly with whisk until chips are melted and mixture is smooth. Stir in vanilla. To serve, pour hot chocolate into 4 mugs or cups. Top with whipped cream and sprinkles. Thread desired number of marshmallow bites onto decorative skewer or pick and place in mugs.

Steps:

• Line cookie sheet with waxed paper, foil or cooking parchment paper. Place vanilla coating in 8-cup microwavable measuring cup or 2-quart microwavable casserole. Microwave uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until almost melted. Stir until smooth; stir in 3/4 cup of the cereal. Place chocolate chips in 4-cup microwavable measuring cup or 2-quart microwavable casserole. Microwave uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until almost melted. Stir until smooth; stir in 3/4 cup of the cereal.
• Spread vanilla mixture on lined cookie sheet to 1/4-inch thickness. Spoon chocolate mixture randomly over vanilla layer; marble with knife to create swirls showing both white and dark chocolate (do not mix colors completely). Sprinkle with remaining cereal; pressing gently. Let stand about 1 hour or until cool and hardened. Break into pieces. Store tightly covered at room temperature.

Steps:

• Line cookie sheet with waxed paper. In medium microwavable bowl, microwave hazelnut spread and milk chocolate chips uncovered on High about 30 seconds or until mixture can be stirred smooth. Place snack mix in shallow dish.
• Insert lollipop sticks into marshmallows; dip into chocolate mixture. Roll in snack mix to coat almost completely. Place on cookie sheet.
• Refrigerate about 30 minutes or until chocolate is set.

Steps:

• In 2-quart saucepan, melt almond bark over medium heat. Add marshmallows and butter. Heat until melted and smooth, stirring occasionally (mixture will be thick). Stir in cranberries, almond extract and snack mix. Mixture will be stiff.
• Using rolling pin, roll mixture between 2 sheets of waxed paper 1/2 to 3/4 inch thick (mixture will be warm); remove top sheet of waxed paper. Slide bottom sheet and bark onto cookie sheet, if desired. Refrigerate 30 to 45 minutes or until set. Cut into pieces.