AUNT HAZEL'S CHOCOLATE MARSHMALLOW DESSERT
This recipe is one of my favorite make ahead desserts but ancient-I got it via my mother from an aunt-I think it is probably well over 50 years old. Whenever they invented the marshmallow... When did they invent the marshmallow?
Provided by WiGal
Categories Dessert
Time 30m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- Set out butter to soften.
- Put first three ingredients in top pan of double boiler, melt, cool, stir, set aside.
- Combine graham crumbs, powdered sugar, and butter.
- Set aside 2 tablespoons of crumb mixtures.
- Toss and press into 8" square pan.
- Whip cream and fold into marshmallow mix.
- Put this chocolate mixture on top of the crumb layer.
- Put remaining crumbs on top.
- Refrigerate several hours.
Nutrition Facts : Calories 265.8, Fat 15.9, SaturatedFat 8.8, Cholesterol 33.8, Sodium 149, Carbohydrate 29.2, Fiber 1.1, Sugar 17.9, Protein 3.5
AUNT BETZ COOKIES
Delicious no-bake bar cookies! For variety you can substitute butterscotch chips for chocolate chips.
Provided by GRANDMAFROST
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Beat eggs. Combine eggs, sugar, and butter or margarine in a large saucepan. Bring to a boil and let cook on low for 2 minutes, stirring constantly. Turn off heat. Add the crumbs, marshmallows and coconut.
- Spread mixture into a lightly buttered 9x13 inch dish.
- Melt the chocolate chips and peanut butter together and spread over the top of the bars. Refrigerate overnight. Cut into small squares to serve.
Nutrition Facts : Calories 242.2 calories, Carbohydrate 29 g, Cholesterol 30.8 mg, Fat 14.4 g, Fiber 1.5 g, Protein 2.8 g, SaturatedFat 7.2 g, Sodium 118.3 mg, Sugar 22 g
EASY CHOCOLATE MARSHMALLOW MOUSSE
We love a classic chocolate mousse, but achieving a silky, light result can be tricky. This marshmallow version may sound surprising but is virtually foolproof and couldn't be easier to make. The gelatin in marshmallows helps sets the mousse, while the sugar in them lends sweetness. Simply stir marshmallows melted with cream into softened chocolate, then fold whipped cream into the cooled mixture. The result is an airy mousse flecked with gorgeous splinters of dark chocolate. If you like, toast extra marshmallows and put some on top of each serving for additional oomph.
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Combine the marshmallows, 1/2 cup of the cream, and salt in a large saucepan and heat over medium heat, stirring frequently with a rubber spatula until the marshmallows have melted and the mixture is smooth, about 4 minutes. Meanwhile, microwave the chocolate chips on high in a large microwave-safe bowl until mostly melted, 2 minutes. Pour the marshmallow mixture over the chocolate chips and stir until completely combined. Set aside until completely cool, about 2 hours.
- Meanwhile, whip the remaining 1 1/2 cups cream in a large bowl with a hand mixer on medium speed or a whisk until stiff peaks form. Refrigerate, covered, until the chocolate mixture is ready.
- Gently fold the whipped cream into the chocolate mixture in three batches. It'll take a while to completely incorporate, so be patient. Serve immediately or divide into individual serving dishes or ramekins and refrigerate, covered, for up to 3 days.
DELUXE CHOCOLATE MARSHMALLOW BARS
I've been asked to share this marshmallow chocolate bar recipe more than any other in my collection. It's a longtime favorite of our three daughters. How many times we've all made these, I can't count. - Esther Shank, Harrisonville, Virginia
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking powder and salt; gradually add to creamed mixture. Stir in nuts if desired. Spread into a greased 15x10x1-in. baking pan. , Bake until set, 15-18 minutes or until set. Sprinkle with marshmallows; bake 2-3 minutes longer or until melted. Place pan on a wire rack. Using a knife dipped in water, spread marshmallows evenly over the top. Cool completely., For topping, combine chocolate chips, peanut butter and butter in a small saucepan. Cook and stir over low heat until blended. Remove from the heat; stir in Rice Krispies. Immediately spread over bars. Chill until set.
Nutrition Facts : Calories 196 calories, Fat 11g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 128mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
CRISPY CHOCOLATE-MARSHMALLOW TREATS
Bittersweet chocolate and cocoa powder give a classic cereal bar a devilish twist. With only five ingredients and 10 minutes of prep work, who could resist baking one of these batty bars?
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 10m
Yield Makes 16
Number Of Ingredients 5
Steps:
- Butter an 8-inch square baking pan. Line bottom and two sides with parchment paper, leaving a 2-inch overhang on both sides. Butter paper; set pan aside.
- In a large saucepan, combine butter, marshmallows, and cocoa. Cook over medium, stirring frequently, until melted, about 6 minutes; stir in rice cereal. Press rice mixture into prepared pan; drizzle with melted chocolate. Let cool to room temperature; cut into 16 bars. (To store, keep in an airtight container at room temperature, up to 5 days.)
Nutrition Facts : Calories 156 g, Fat 6 g, Protein 2 g
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- In a medium saucepan, combine the sugar, evaporated milk and butter, and stir until the sugar and butter are melted. Bring to a rolling boil and boil for 4½ minutes. Immediately remove from the heat and pour over the chocolate, chocolate chips and marshmallow creme. Quickly stir until all of the chocolate is melted and the mixture is smooth.
- Pour the mixture into the prepared pan and spread into an even layer. Cool at room temperature until set, about 2 hours. The fudge can be stored in an airtight container at room temperature or in the refrigerator for up to 1 month.
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