Coffee Mallow Dessert Recipes

COFFEE MARSHMALLOW CRISPY TREATS

Steps:

• Lightly butter an 8-inch square pan.
• In a large pot, melt the butter over very low heat. Stir in the marshmallows, getting them all coated with the butter. Slowly melt the marshmallows, stirring frequently. When the marshmallows are melted and smooth, remove the pan from the heat. Stir in the instant coffee (2 tablespoons for a rich coffee flavor, 3 tablespoons for a real kick) and mix until it is dissolved into the melted marshmallow. Gently fold in the rice cereal. When it is completely coated, lightly press the mixture into the prepared pan with your buttered hands. When cool, cut the treats into bars and serve.

COFFEE MALLOW DESSERT

Steps:

• Combine cookie crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture onto the bottom and up the sides of two lightly greased 10-oz. custard cups; set aside. , Place coffee and eight marshmallows in a blender; cover and process until smooth. Add the remaining marshmallows; cover and refrigerate in the blender for 2 hours or until cold. Process again until smooth; transfer to a bowl. , In a small bowl, beat cream until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form. Gently fold into coffee mixture. Spoon into prepared cups; sprinkle with reserved crumbs. Refrigerate for at least 1-2 hours before serving.

COFFEE-MALLOW TORTE

Steps:

• In medium bowl combine cookie crumbs and butter. Press into bottom and about 1 1/2 inches up sides of a 9-inch springform pan; set aside.
• In small saucepan combine hot fudge topping and coffee crystals. Heat and stir over low just until smooth; cool slightly. Spread topping over crumb mixture.
• In large bowl stir marshmallow creme into whipped dessert topping until combined; set aside.
• In chilled large bowl stir ice cream with a wooden spoon until softened. Fold in whipped topping mixture. Spoon into crust. Sprinkle with chopped pecans and half of the grated chocolate. Cover and freeze for 6 hours or until firm.
• Before serving, let stand at room temperature for 10 minutes before releasing the pan. Drizzle with caramel topping and remaining grated chocolate. If desired, garnish with pecan halves.

CHOCOLATE COFFEE MALLOW CUPS

Steps:

• Dissolve coffee granules in water in medium saucepan. Add marshmallows and chocolate; cook and stir on low heat until marshmallows are melted and mixture is well blended.
• Refrigerate 45 min. or until mixture begins to thicken, stirring occasionally. Stir in COOL WHIP.
• Spoon into 6 dessert dishes. Refrigerate 4 hours or until firm.

MOM'S COFFEE MALLOW MERINGUE PIE

Steps:

• 1. To make meringue shell, preheat oven to 275. Generously butter a 9 x 1 1/2 inch glass pie plate. Using a stand mixer fitted with whisk attachment or hand mixer, beat egg whites on medium speed til frothy. Add cream of tartar, increase speed to medium high and slowly beat in the sugar, 1 tablespoon at a time. Increase speed to high and continue beating til whites form medium stiff peaks and look glossy. The meringue should stay stiff and not droop when you lift the beaters. If it looks dry or grainy instead of glossy, you've gone too far. Gently fold the pecans into the whites. Spoon mixture into prepared pie plate. Using back of the spoon, spread meringue evenly over the bottom and up the walls of the dish. Bake til light golden brown, about 45 minutes. Turn off heat and leave the meringue shell in oven with door closed for another 45 minutes. The shell should have a nice golden color. Remove it from oven and cool completely on wire rack before filling.
• 2. To make coffee mallow filling, mix the marshmallows, coffee, butter and salt in medium pan and cook over medium heat, stirring occasionally, til marshmallows have completely melted. Remove form h eat and let cool to room temperature. Meanwhile, using a stand mixer fitted with whisk attachment or handheld mixer, beat cream, vanilla, and sugar on high speed til medium stiff peaks form. Whisk a little of the whipped cream into the cooled coffee goo to lighten it and break up any lumps, then fold the mixture into the bowl of whipped cream til fully incorporated. Scrap mixture into the cooled meringue shell, spread evenly and smooth the top. Refrigerate for 1 to 3 hours before serving. Don't assemble this pie too far in advance because the filling will make the bottom of the pie shell slightly soggy. If you need to work ahead, make the shell and the cream up to 1 day ahead but keep them separate.
• 3. Drizzle top of pie with caramel sauce and use a rasp style grater to grate chocolate over top. Cut into slices and serve. The edges of the meringue shell might crumble a bit when you cut it. Just dust with cocoa powder to hide the imperfections. Honestly, you're not going to care what it looks like because once it goes into your mouth, you're going to be very happy.
• 4. Caramel Sauce: 2 cups sugar 1 cup water 1 1/2 tsp. fleur de sel 2 cups heavy cream, warmed 1 1/2 tsp. pure vanilla extract In a deep heavy bottomed pot, mix the sugar, water and salt and stir til well mixed. Cook over high heat til sugar starts to color around the edges of the pot, swirling the pan to promote even caramelization of the sugar. Don't stir or the sugar will crystallize, that is, harden. Continue cooking, swirling occasionally til the caramel is very dark mahogany in color and lightly smoking. It should be on the verge of burning, 10 to 15 minutes. Immediately remove the pot from the heat and while stirring with a whisk or wooden spoon, add the warmed cream in a steady stream. Since you're taking the caramel to the dark side, you have to work quickly and begin adding the cram right away to stop the cooking process. But you don't want to add it all at once, so pour it in a continuous steady stream. Be careful. The mixture wills team and bubble up furiously. Wear an oven mitt on the hand that's stirring in the cream. Strain through a fine mesh sieve into a metal bowl. Stir in the vanilla and let cool at room temperature, stirring occasionally, for about 1 hour. Refrigerate, uncovered, for several hours to thicken. Whisk before using or transferring to an airtight jar for longer storage. It will keep refrigerated for at least 1 week. Tip: Warming the cream separately helps to keep the caramel from shocking into a hard mass when you add it. Be sure to add it quickly because you need to stop the cooking process as soon as the caramel turns the color you want. Otherwise, it will keep cooking and it can go from perfect to brunt in just a few seconds. Be sure the pot is heavy bottomed to promote even cooking, deep enough to hold the caramel when it bubbles up and light colored, such as stainless steel, so you can see the color of the caramel as it's cooking. When mixing in cream, use heat proof utensils such as a wooden spoon or silicone spatula.
• 5. To ensure that the sugar does not crystallize, you can add a very small amount of fresh lemon juice for 1/2 lemon, to the sugar mixture before putting it on the heat.

COFFEE MALLOW DESSERT

Steps:

• Combine cookie crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture onto the bottom and up the sides of two lightly greased 10-oz. custard cups; set aside.
• Place coffee and eight marshmallows in a blender; cover and process until smooth. Add the remaining marshmallows; cover and refrigerate in the blender for 2 hours or until cold. Process again until smooth; transfer to a bowl.
• In a mixing bowl, beat whipping cream until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form. Gently fold into coffee mixture. Spoon into prepared cups; sprinkle with reserved crumbs. Refrigerate for at least 1-2 hours before serving.

COFFEE WHIP DESSERT

Steps:

• In a large saucepan, bring water to a boil. Remove from the heat; stir in coffee. Add marshmallows; cook for 5-6 minutes over low heat until marshmallows are melted, stirring occasionally. Pour into a large bowl; cover and refrigerate until slightly thickened. , In a small bowl, beat cream until soft peaks form; fold into marshmallow mixture. Spoon into dessert dishes. Garnish with whipped cream and additional coffee granules if desired.

COFFEE MALLOW DESSERT RECIPE

Steps:

• Combine cookie crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture onto the bottom and up the sides of two lightly greased 10-oz. custard cups; set aside.
• Place coffee and eight marshmallows in a blender; cover and process until smooth. Add the remaining marshmallows; cover and refrigerate in the blender for 2 hours or until cold. Process again until smooth; transfer to a bowl.
• In a small bowl, beat cream until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form. Gently fold into coffee mixture. Spoon into prepared cups; sprinkle with reserved crumbs. Refrigerate for at least 1-2 hours before serving. Yield: 2 servings.

COFFEE-MALLOW MOUSSE

Steps:

• Dissolve coffee in boiling water, then dissolve the marshmallows in the hot coffee. Refrigerate to cool.
• When cool, fold in Cool Whip.
• Line a buttered bowl or mold with ladyfingers. Pour the marshmallow mixture into the bowl. Top with grated chocolate.
• Chill for 3-4 hours until firm. Unmold onto serving plate.