MINI MARSHMALLOW BAG RECIPES

Steps:

• Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften.
• In large bowl, break up cookie dough. Add cocoa and flour; stir with spoon or hands until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
• Shape dough into 24 (1 1/2-inch) balls. Place balls 2 inches apart on ungreased cookie sheet.
• Bake 9 to 12 minutes or until tops are cracked and edges are set. Cool 1 minute; remove from cookie sheet to cooling racks. Cool completely, about 20 minutes.
• Meanwhile, in large bowl, beat marshmallow creme, softened butter and vanilla with electric mixer on medium speed until well blended. Beat in powdered sugar until smooth and fluffy. Place frosting in decorating bag fitted with 1/2-inch round pastry tip. Pipe frosting on center of each cookie. If desired, sprinkle with additional cocoa.

Steps:

• Line a loaf pan with parchment paper, spray the parchment paper with cooking spray and set aside.
• In a medium size microwaveable bowl, melt chocolate morsels for 30 seconds at a time (approximately 90 seconds total), stirring and repeating until melted and smooth; set aside.
• In a large microwaveable bowl, heat marshmallows for 30 – 60 seconds or until they puff up.
• Immediately stir the melted chocolate into the melted marshmallows. The mixture will start to thicken the moment you stir it in, so stir fast and give it all you’ve got. Metal spoons work best.
• Spoon mixture into your prepared pan, and spread it until it’s even.
• Place the fudge into the freezer for 30 minutes, or until firm.
• Remove the parchment paper from the pan and cut the fudge into serving sized bars.
• Store in refrigerator.