|Chocolate: 2006 Mini Day-to-Day Calendar|
|by LLC Andrews McMeel Publishing|
Part of a series which contains information about traditional and nouvelle food, including the revival of forgotten dishes and original recipes fr...
11 - 20 of 154 for bars mini marshmallows
Melt butter, peanut ... Cool slightly. Add marshmallows, nuts and ... Sprinkle on remaining coconut. Cool until firm in refrigerator. Cut in small bars.
Butter baking pan ... Melt butter and marshmallows over low heat, ... layer. Chill about 1 hour or until set. Cut into bars 2 x 1-inch. Makes 32 cookies.
Melt 1/4 cup butter and 4 cups marshmallows and 4 cups ... first. Put on top of caramel layer. Keep refrigerated. Take out several hours before cutting.
Melt 4 cups marshmallows along with 1/4 ... milk. Pour over bars in pan. Repeat ... butter, cereal and marshmallows. Put on top of cooled caramel layer.
Melt shortening, peanut ... Cool slightly so marshmallows won't melt when ... for easier handling and serving. For thinner bars, use a 10 x 13 inch pan.
Melt 1/2 cup ... 1 1/2 packages mini-marshmallows. Mix with ... (Have the caramel mixture done before mixing up the Rice Krispies, butter and marshmallows.)
Grease 9 x 13 inch pan. Pour marshmallows and peanuts in ... butter over marshmallows and peanuts. Stir until well coated. Refrigerate to set. Cut into bars.
Melt butter, cocoa, ... 20 minutes. Spread marshmallows over top and ... Cook for 3 minutes. Add vanilla and powdered sugar and beat until smooth. Frost.
LAYER ONE: Melt butter and marshmallows. Add Rice ... syrup, sugar and peanut butter over low heat until well blended. Spread over Rice Krispie layer. Cool.
Mix butter and ... oven and sprinkle marshmallows over top. Bake ... butter and Rice Krispies. Spread on cooled bars. Refrigerate until chocolate is set.
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