CHOCOLATE MARSHMALLOW PEANUT BUTTER SQUARES RECIPE: HOW T…
I combined a couple of recipes to create these crunchy, chocolaty peanut butter marshmallow bars that burst with flavor. The bars could also pass for fudge! —Dawn Lowenstein, Huntingdon Valley, Pennsylvania
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 5 dozen
Number Of Ingredients 8
Steps:
- Place first 5 ingredients in a large heavy saucepan; cook and stir over low heat until smooth and blended, about 5 minutes (mixture will be very thick). Remove from heat; stir in remaining ingredients. Spread into a greased 13x9-in. pan., Refrigerate, covered, until firm, about 4 hours. Cut into squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 85 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 50mg sodium, CarbohydrateContent 12g carbohydrate (8g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
CHOCOLATE CUPCAKES WITH MARSHMALLOW CREAM FILLING RE…
Moist, tender chocolate cake conceals a marshmallow filling in these delightful treats. They’re yummy even without frosting. —Deborah Lowery, Middleport, Ohio
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 20 minutes
Prep Time 60 minutes
Cook Time 20 minutes
Yield 1-1/2 dozen.
Number Of Ingredients 24
Steps:
- In a small bowl, combine the boiling water, cocoa and coffee. Stir until cocoa is dissolved; set aside., In a large bowl, cream butter and sugar until light and fluffy. , Add eggs, one at a time, beating well after each addition. Beat in cocoa mixture and vanilla. Combine the flour, baking soda, salt and baking powder; add to creamed mixture just until moistened., Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Combine hot water and salt; stir until dissolved. Cool. In a large bowl, beat the marshmallow creme, shortening and vanilla until light and fluffy. Gradually add the confectioners' sugar and salt mixture. Beat until fluffy., Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with marshmallow filling. Push the tip through the top to fill each cupcake., In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Add confectioners' sugar; beat until smooth. Frost cupcakes. Decorate with sprinkles and candies as desired. Refrigerate leftovers.
Nutrition Facts : Calories 328 calories, FatContent 15g fat (7g saturated fat), CholesterolContent 49mg cholesterol, SodiumContent 211mg sodium, CarbohydrateContent 46g carbohydrate (33g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
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Total Time 2 hours 0 minutes
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Reviews 4.3
Total Time 20 minutes
Category dessert
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