Chocolate Marshmallow Sundae Recipes

CHOCOLATE CHUNK & MARSHMALLOW SUNDAE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min.
• Stir in COOL WHIP, marshmallows and chocolate.
• Spoon into 2-qt. freezer-safe container.
• Freeze 4 hours or until firm. Serve topped with strawberries.

NO CHURN CHOCOLATE ICE CREAM

Steps:

• BEAT pudding mixes and milk in large bowl with whisk 2 min.
• STIR in COOL WHIP, marshmallows and chocolate.
• SPOON into 2-qt. freezer-safe container; cover.
• FREEZE 4 hours or until firm. Scoop into dessert dishes; top with berries.

CHOCOLATE MARSHMALLOW SUNDAES

Steps:

• In a large bowl, beat cream, milk, chocolate syrup and vanilla until soft peaks form. Transfer to a 9-in. square pan. Cover and freeze for at least 4 hours., In each of 12 dessert dishes, place 3 tablespoons frozen mixture and 1 tablespoon marshmallow creme; repeat layers. Top each with 2 teaspoons syrup, scant tablespoon whipped cream, 1 teaspoon almonds and cherry. Serve immediately.

CHOCOLATE SUNDAE COOKIES - CHOCOLATE MARSHMALLOW COOKIE RECIPE:

Steps:

• Preheat oven to 350 degrees F.
• Drain off 1/4 cup maraschino cherry juice from you jar of maraschino cherries; set aside until ready to use. Chop enough maraschino cherries to equal 1/4 cup; set aside.
• Sift together flour, baking soda, and salt; set aside.
• In a large bowl, cream vegetable shortening and brown sugar until well blended. Add egg and beat well. Stir in 1/2 of sifted flour mixture. Stir in the maraschino cherry juice and milk. Stir in the remaining 1/2 sifted flour mixture and mix well. Stir in melted chocolate, walnuts, and chopped maraschino cherries.
• On an ungreased cookie sheet, drop cookie dough by rounded teaspoons. Bake 12 to 15 minutes; remove from oven.
• While cookies are still hot, place cut-side down marshmallows on top of each hot cookie. Cool on a wire cooling rack.
• When cookies are cool, frost with Chocolate Frosting.
• In a medium saucepan over medium heat, melt butter. Stir in cocoa until dissolved. Add powdered sugar, milk, and vanilla extract; stir until smooth. NOTE: If necessary, add more milk to make a soft spreading consistency.

SUNDAE MARSHMALLOW POPS RECIPE

Steps:

• Push marshmallows onto the sucker sticks and set aside.
• Melt the chocolate discs according to package directions.
• Let it cool just a little so it's not too runny. Dip the marshmallow about 1/3 way into the chocolate and lift up. Let the chocolate drip down the sides of the marshmallow. You can use a toothpick to guide the drips if needed.
• Immediately sprinkle with the jimmies and place the sucker stick in the styrofoam block. Once the chocolate hardens a little then add a cherry sour candy to the top. If you add it when the chocolate is too hot, it might just slip right off the marshmallow.
• Repeat steps with the remaining marshmallows.
• Let dry and Enjoy!!

CHOCOLATE MONKEY SUNDAE

Steps:

• Caramel-rum sauce: In a sauce pan combine the water and sugar and cook until caramel in color. Slowly add in the cream and then the rum. Allow the sauce to cool and add sliced bananas if you wish.
• Chocolate fudge sauce: Combine the cream and corn syrup and bring to a boil. Once boiling add the remaining ingredients, remove from the heat and whisk until all of the chocolate is melted and the sauce is smooth.
• Tuile batter: Preheat oven to 350 degrees F. Combine all of the dry ingredients and add to a stand mixer fitted with a paddle attachment. Mix in the egg whites and then the melted butter. Spread or pipe the batter onto a silpat and bake in oven for 5 to 10 minutes.
• Whipped cream: Place the cream in a stand mixer and whip on high speed, once at a medium peak add the sugar and vanilla extract.
• To assemble the sundae: Place the caramel rum in the bottom of a sundae glass. Layer scoops of your favorite ice cream on top and pour the fudge over the ice cream. Repeat until the glass is full. Top with whipped cream, toasted nuts and a tuile cookie. To assemble the sundae, place the caramel rum bananas in the bottom of a sundae glass. Layer scoops of your favorite ice cream on top and pour the fudge on to the ice cream. Repeat until the glass is full. Top with whipped cream, toasted nuts and the tuile monkey cookie. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

COFFEE, CHOCOLATE, AND MARSHMALLOW SUNDAES

Steps:

• Bring whipping cream and 1/2 cup marshmallow creme to simmer in small saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Cool marshmallow sauce at least 10 minutes and up to 1 hour.
• Place 1 scoop of ice cream in each bowl. Pour marshmallow sauce over. Sprinkle sundaes with almonds, top with dollop of marshmallow creme, and serve.

CHOCOLATE MARSHMALLOW SUNDAE

Steps:

• Scoop ice cream and pour on the fluff, fudge sauce and nuts/berries, if used.