Tag Archives: Marshmallow

Grinchy Christmas Wreathes

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Makes 18

Ingredients

  • 8 Tablespoon butter
  • 3 cups (30) large marshmallows
  • A few drops of green food coloring gel
  • 1 teaspoon vanilla extract
  • 4 cups cornflakes
  • Red candy coated chocolates (M&Ms)

Method

  1. Line a large baking/ cookie tray with baking parchment and lightly spray with nonstick cooking spray. Set aside
  2. Add butter to a large pan and melt over a low heat
  3. Add in the marshmallows and cook, stirring constantly, until melted and smooth
  4. Remove pan from the heat, adding in the food coloring and vanilla extract, whisking until evenly blended
  5. Add the cornflakes and stir gently until well coated
  6. Working quickly to avoid the mixture hardening, use two small spoons (or your lightly oiled fingers) to drop small amounts- roughly 2 tablespoons, of mixture onto your prepared cookie sheet. Using  your fingers shape these mounds into wreath shapes with open centres
  7. While the wreath cookies are still sticky. Add the red candy coated chocolates for berries
  8. Set the finished wreath cookies aside to dry for several hours until they are fil and hold their shape
  9. The finished cookies can be kept for 1 month in an airtight container at room temperature

Krispie Treat Hearts

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Makes 16

Ingredients

Treat Hearts

  • 4 tablespoons butter
  • 12 ounces of mini marshmallows
  • 6 cups crisped rice cereal

To Finish/ Glaze

  • 6 oz chocolate (white or dark chocolate), melted
  • Decorative sprinkles
  • food coloring (optional)

Method

  1. In a large saucepan, melt the butter over low heat. Add the marshmallows and stir continuously until completely smooth. Remove from heat
  2. Stir in the Rice Krispies cereal until completely coated
  3. Turn the mixture out onto a large sheet of parchment paper or wax paper. Using a greased spatula, shape it into a large rectangle, keeping it about an inch deep all over
  4. Grease a 3-inch heart shaped cookie cutter and cut out the hearts. Once you’ve made the first round of cuts, reshape the remaining marshamallow mixture into another smaller square or rectangle and repeat until you’ve cut all the hearts
  5. Let the hearts harden for about 15 minutes while you melt the chocolate in a double boiler or microwave safe bowl
  6. Dip the treats into the chocolate, or drizzle the chocolate, and add sprinkles. Harden in the fridge for about 10 minutes or just until the chocolate is set

Note: Treats taste best the day they are made. However, you can make them up to three days ahead and they’ll taste pretty fresh.

#Recipe Chewy Krispy Easter Bars

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I ended up making these not for Easter but slightly ahead of time as part of my daughter’s half-term homework! I wanted to avoid lengthy cake recipes and also favored something which wouldn’t have her tinkering with my temperamental oven. If you do a quick online search for rice krispie treats you’ll be awash with various recipes and this is my take on it. It’s also a great recipe to get the kids involved- well and truly getting stuck in. The addition of the popping candy gives an extra little surprise when eating the bars much to the delight of the little ones!

2016-02-19 14.59.27

Makes 24

Ingredients
50g butter
300g mini marshmallows
170g Rice Krispies
75g Chocolate covered popping candy
90g bag Mini Chocolate eggs

Method

  • Grease a 34.5 x 24 x 4cm H. (13½” x 9½” x 1½”) tray-bake or brownie pan with butter or cake release.
  • Place the Rice Krispies in a large bowl, and sprinkle over the chocolate covered popping candy. Set aside until needed.
  • Melt the butter in a large saucepan over a low heat.
  • Add the marshmallows and cook gently until they are completely melted, stirring constantly.
  • Remove the pan with the melted marshmallows the heat and immediately pour over the cereal, mixing with a spatula until coated. If your making these with your kids this is this ideal stage to get them involved. Wearing vinyl gloves let them get stuck in with their hands mixing the cereal and marshmallow “goo” together until well combined and well coated. Be careful not to squash the cereal too much though!
  • Press the mixture into your prepared pan; press it down into the corners. It will be sticky and stringy but lots of tasty messy fun!
  • Flatten the top and push the chocolate eggs into the surface so they stuck in.
  • Let the marshmallow crispy squares cool completely in the tin and then cut them into 12 squares, then cut each square into ½ giving you 24 bars.
  • Serve and enjoy!2016-02-19 15.00.10