FRUITY PEBBLES MARSHMALLOW RECIPES

Steps:

• Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
• Add Fruity Pebbles. Stir until well coated.
• Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.
• MICROWAVE DIRECTIONS In a large microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above.

Steps:

• Combine the butter and sugar and beat on medium speed until well creamed together. Next, add the eggs and vanilla extract, mixing together until the egg is well beaten. In a separate bowl, combine the flour, baking soda and cream of tartar. Slowly add into batter and beat on medium low speed until a stiff dough forms. Mix in Fruit Pebbles and marshmallows with a spatula or set the your mixer to a low speed so they do not get crushed. Use a large cookie scoop and scoop cookie dough onto a parchment paper lined baking sheet. Refrigerate the dough for a minimum of 45 minutes. Preheat the oven to 350° F. Place chilled dough about 2 inches apart on a baking sheet lined with parchment paper or a silicone baking mat. Bake at 350°F for 11-13 minutes Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely. Keep stored in an airtight container.