MARSHMALLOW PUFFS RECIPE: HOW TO MAKE IT - TASTE OF HOME
With peanut butter, chocolate and marshmallows, these treats were very popular with our three kids as they were growing up—and now I make them for our two grandchildren. They're perfect for the holidays when time is so precious. —Dody Cagenello, Simsbury, Connecticut
Provided by Taste of Home
Categories Desserts
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
Yield 3 dozen.
Number Of Ingredients 4
Steps:
- Line a 9-in. square pan with foil; butter the foil. Arrange marshmallows in pan. In a microwave, melt the chocolate chips, peanut butter and butter; stir until smooth. Pour and spread over the marshmallows. Chill completely. Cut into 1-1/2-in. squares.
Nutrition Facts : Calories 83 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 28mg sodium, CarbohydrateContent 11g carbohydrate (8g sugars, FiberContent 1g fiber), ProteinContent 1g protein.
MAGIC MARSHMALLOW CRESCENT PUFFS RECIPE - PILLSBURY.COM
Refrigerated crescent rolls magically transform into luscious sweet rolls.
Provided by Pillsbury Kitchens
Total Time 35 minutes
Prep Time 35 minutes
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Spray 16 medium muffin cups with cooking spray. In small bowl, mix granulated sugar, flour and cinnamon.
- Separate dough into 16 triangles. For each roll, dip 1 marshmallow into melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip 1 end in remaining butter; place butter side down in muffin cup.
- Bake 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills.) Cool in pan 1 minute. Remove rolls from muffin cups; place on cooling racks set over waxed paper.
- In small bowl, mix powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle glaze over warm rolls. Sprinkle with nuts. Serve warm.
Nutrition Facts : Calories 200 , CarbohydrateContent 25 g, CholesterolContent 10 mg, FatContent 2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 4 g, ServingSize 1 Roll, SodiumContent 250 mg, SugarContent 13 g, TransFatContent 1 1/2 g
More about "marshmallow puffs recipes"
MARSHMALLOW PUFFS | CBC LIFE
This cookie is a childhood classic! The cookie is essentially a digestive biscuit, so why not re-roll your scraps, cut them out and bake them. Then, dip them in your excess chocolate coating and voila! A bonus cookie with no waste!
Marshmallow Puffs were the technical bake for Biscuit Week of Season 3 of The Great Canadian Baking Show.
From cbc.ca
In a food processor, pulse together the flours, sugar and salt. Add the butter and pulse until mixture resembles coarse crumbs. Add the milk and vanilla and pulse until dough is moistened and holds together when squeezed. Turn the dough out onto the counter and knead gently to bring together. ?Dust the counter with flour and roll the dough to scant ¼-inch thickness. Cut into rounds and place onto one prepared baking sheet. Bake until firm and beginning to brown on the edges, 12 to 15 minutes. Cool for 2 minutes on baking sheet, then transfer to a wire cooling rack to cool completely.
Jam:
Combine the raspberries with jam sugar in a small saucepan over medium-high heat, mashing raspberries lightly to break up. Bring to a boil and cook until the berries are broken down and mixture is dark and thick, about 5 to 7 min. Press through a fine mesh sieve onto a rimmed baking sheet or bowl and cool to room temperature. Once cooled, spoon or pipe a small amount onto the centre of each cooled cookie, leaving a half inch border.
Marshmallow:
Add the sugar and water in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and boil until mixture reaches 235-240F/120C degrees. If any sugar appears on the sides of the pan, brush with a damp pastry brush in order to prevent crystallization. Remove from heat and allow bubbling to subside.
Meanwhile, bloom the gelatin in a bowl of cold water for 5 minutes (if using powdered gelatin, sprinkle over ? cup cold water). Once bloomed, squeeze out excess water and transfer to a small saucepan over medium-low (if using powdered gelatin, just transfer to saucepan). Warm over low heat until melted.
Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whisk over medium-high until soft peaks form. With the mixer running on medium-high, gradually stream in the sugar syrup and gelatin along the side of the mixing bowl into the egg whites. Continue to beat until glossy, thick and cooled to room temperature, about 6 to 8 minutes. Add the salt and mix for 1 minute.
Spoon the mixture into a piping bag fitted with a medium round piping tip and pipe over jam to edge of cookie to form a dome. If dome needs smoothing, moisten fingers with water and gently smooth dome. Set aside to cool.
Chocolate coating:
Heat ¾ of the chocolate in a bain-marie to 122F/50C degrees, stirring often. Remove from heat and add reserved chocolate. Continue stirring until temperature reaches 80F/27C degrees. Return briefly to bain-marie and heat gently to 88F/31 to 32C degrees. Stir in coconut oil. Dip the cookies, domed side down into chocolate. Flip each cookie to enrobe in chocolate and place on prepared sheet pan to dry.
Yield: Makes 24 cookies
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DISAPPEARING MARSHMALLOW PUFFS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.5
Total Time 25 minutes
Calories per serving
- Separate crescent dough into 16 triangles; set aside. In a shallow bowl, combine sugar and cinnamon. Roll marshmallows in butter, then in cinnamon-sugar. , Place marshmallows at wide end of crescents. Fold corners over marshmallow. Roll up each triangle, beginning at the wide end. Pinch seams to seal. Dip bottom of dough in butter. , Place butter, side down, in ungreased muffin cups. Place muffin pans on baking sheets. Bake at 375° for 10-15 minutes or until golden brown. Immediately remove from pans to wire racks. , For glaze, combine confectioners' sugar and vanilla. Stir in enough milk to achieve desired consistency. Drizzle over puffs. Sprinkle with nuts. Serve warm.
MARSHMALLOW PUFFS | CBC LIFE
This cookie is a childhood classic! The cookie is essentially a digestive biscuit, so why not re-roll your scraps, cut them out and bake them. Then, dip them in your excess chocolate coating and voila! A bonus cookie with no waste!
Marshmallow Puffs were the technical bake for Biscuit Week of Season 3 of The Great Canadian Baking Show.
From cbc.ca
In a food processor, pulse together the flours, sugar and salt. Add the butter and pulse until mixture resembles coarse crumbs. Add the milk and vanilla and pulse until dough is moistened and holds together when squeezed. Turn the dough out onto the counter and knead gently to bring together. ?Dust the counter with flour and roll the dough to scant ¼-inch thickness. Cut into rounds and place onto one prepared baking sheet. Bake until firm and beginning to brown on the edges, 12 to 15 minutes. Cool for 2 minutes on baking sheet, then transfer to a wire cooling rack to cool completely.
Jam:
Combine the raspberries with jam sugar in a small saucepan over medium-high heat, mashing raspberries lightly to break up. Bring to a boil and cook until the berries are broken down and mixture is dark and thick, about 5 to 7 min. Press through a fine mesh sieve onto a rimmed baking sheet or bowl and cool to room temperature. Once cooled, spoon or pipe a small amount onto the centre of each cooled cookie, leaving a half inch border.
Marshmallow:
Add the sugar and water in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and boil until mixture reaches 235-240F/120C degrees. If any sugar appears on the sides of the pan, brush with a damp pastry brush in order to prevent crystallization. Remove from heat and allow bubbling to subside.
Meanwhile, bloom the gelatin in a bowl of cold water for 5 minutes (if using powdered gelatin, sprinkle over ? cup cold water). Once bloomed, squeeze out excess water and transfer to a small saucepan over medium-low (if using powdered gelatin, just transfer to saucepan). Warm over low heat until melted.
Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whisk over medium-high until soft peaks form. With the mixer running on medium-high, gradually stream in the sugar syrup and gelatin along the side of the mixing bowl into the egg whites. Continue to beat until glossy, thick and cooled to room temperature, about 6 to 8 minutes. Add the salt and mix for 1 minute.
Spoon the mixture into a piping bag fitted with a medium round piping tip and pipe over jam to edge of cookie to form a dome. If dome needs smoothing, moisten fingers with water and gently smooth dome. Set aside to cool.
Chocolate coating:
Heat ¾ of the chocolate in a bain-marie to 122F/50C degrees, stirring often. Remove from heat and add reserved chocolate. Continue stirring until temperature reaches 80F/27C degrees. Return briefly to bain-marie and heat gently to 88F/31 to 32C degrees. Stir in coconut oil. Dip the cookies, domed side down into chocolate. Flip each cookie to enrobe in chocolate and place on prepared sheet pan to dry.
Yield: Makes 24 cookies
[IMAGE]
CHOCOLATE MARSHMALLOW PUFFS RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.3
Category Desserts, Cookies, Chocolate Cookie Recipes
Calories 168.3 calories per serving
- Bake at 400 degrees F (205 degrees C) on greased sheet for 5 to 7 minutes, or until cookies crack. Cool for about 2 minutes before removing from cookie sheet.
MARSHMALLOW PUFFS | DESSERT RECIPES | WOMAN & HOME
From womanandhome.com
Reviews 4.4
Category Dessert
Once the marshmallows are fully set, remove them from the moulds and roll in their coordinating sprinkling sugars. Leave the marshmallows to dry uncovered overnight before packing into airtight containers. The marshmallows can be stored like this for up to 5 days.
DISAPPEARING MARSHMALLOW PUFFS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.5
Total Time 25 minutes
Calories per serving
- Separate crescent dough into 16 triangles; set aside. In a shallow bowl, combine sugar and cinnamon. Roll marshmallows in butter, then in cinnamon-sugar. , Place marshmallows at wide end of crescents. Fold corners over marshmallow. Roll up each triangle, beginning at the wide end. Pinch seams to seal. Dip bottom of dough in butter. , Place butter, side down, in ungreased muffin cups. Place muffin pans on baking sheets. Bake at 375° for 10-15 minutes or until golden brown. Immediately remove from pans to wire racks. , For glaze, combine confectioners' sugar and vanilla. Stir in enough milk to achieve desired consistency. Drizzle over puffs. Sprinkle with nuts. Serve warm.
REESE'S™ PUFFS™ NO-BAKE BARS RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4.5
Total Time 45 minutes
Calories 140 per serving
- Refrigerate until set, about 30 minutes. For bars, cut into 6 rows by 4 rows.
SWEET POTATO MARSHMALLOW PUFFS RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 45 minutes
Calories 223 per serving
- Note* the puffs must be frozen before baing.
MAGIC MARSHMALLOW PUFFS RECIPE | ALLRECIPES
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