Marshmallowlasagna Recipes

MARSHMALLOW LASAGNA

Steps:

• Melt butter in large bowl in the microwave.
• Add marshmallows to the butter and coat them.
• Return this to the microwave and heat on full power 1 1/2 minutes.
• Stir until smooth and then add the cereal and fold in until well mixed.
• With greased hands (preferably) pat the mixture evenly in to a well greased 9X13 dish.
• Cool completely and cut into squares.
• Store remainder in airtight container.

COCONUT SHEET CAKE WITH MARSHMALLOW-CREAM CHEESE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-by-2-inch cake pan with baking spray with flour. Line the cake pan with parchment paper and coat the parchment with the baking spray.
• Whisk the coconut milk, eggs, oil and vanilla together in a large measuring cup until smooth. In
• the bowl of your stand mixer fitted with the paddle attachment, combine the flour, sugar, chopped coconut, baking powder and salt. Mix on low for 30 seconds to combine.
• With the mixer still on low, begin adding the cubed butter and mix until no pieces of butter remain and the mixture looks like cornmeal, 2 to 3 minutes; it should hold together when squeezed.
• With the mixer still on low, add half of the liquid ingredients and mix to combine. Scrape the bowl and paddle with a rubber spatula. Increase the speed to medium and beat for 20 seconds. Reduce the speed to low and add the remaining liquids. Mix just until combined. Scrape the bowl and give the batter a few folds with your spatula.
• Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out with moist crumbs, 32 to 34 minutes. Cool the cake on a wire rack completely before frosting.
• For the marshmallow frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 1 minute. Scrape the bowl and then add the cream cheese and beat on medium speed until smooth, 1 to 2 minutes. Scrape the bowl again and add the salt, vanilla and confectioners' sugar and mix on low until combined. Scrape the bowl and paddle. Mix on medium speed until completely smooth, 1 to 2 minutes. Add the marshmallow creme and then mix on high speed for 1 minute.
• Spoon the frosting over the cooled cake and spread it evenly. Sprinkle with the flaked coconut and serve. Cover and refrigerate any leftovers for up to 2 days, making sure to bring the cake back to room temperature before enjoying.

WUBBZY'S MARSHMALLOW LASAGNA RECIPE

Steps:

• Take two graham crackers and place two marshmallows in between them. Melt the chocolate bars in a microwave-safe bowl or over a pot of simmering water. (Parents will want to do this part.) Stir and allow the chocolate to cool slightly. Dipthe graham cracker sandwiches in the chocolate half way up and set them on a plate. Kids can decorate with sprinkles. Take a big bite! Or you can refrigerate them -- there's nothing better than leftover Marshmallow Lasagna!

S'MORES LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Crumble 6 graham crackers onto the bottom of an 8x8-inch glass baking dish. Break 3 chocolate bars into a total of 12 pieces; arrange on top of graham crackers in 3 rows, each containing 4 pieces. Sprinkle 1/2 cup miniature marshmallows over chocolate pieces. Repeat for a second layer.
• Bake in preheated oven until marshmallows are browned, about 10 minutes.