Saras Peanut Butter Marshmallow Crispy Clouds Recipes

PAT'S PEANUT BUTTER MARSHMALLOW CANDY

Steps:

• Melt together the white chocolate and the peanut butter in a pan in the oven at 200°F Then stir in:.
• peanuts,marshamallows and cereal. Drop by spoonfuls on wax paper. Place in fridge for a few minutes to set.
• ** Pat buys her chocolate at AC Moore craft store, which she says is quality chocolate. You may be able to find it at Michaels. I used Wiltons white chocolate wafers you can get at WalMart.

CONFETTI SQUARES - AKA PEANUT BUTTER MARSHMALLOW SQUARES

Steps:

• Line an 8x8 or 9x9 inch pan with aluminium foil and lightly grease.
• In a medium saucepan over low heat melt together the butter, peanut butter & butterscotch chips.
• Stir occasionally until the mixture is smooth.
• Remove from the heat and allow to cool to room temperature.
• Stir in the marshmallows.
• Pour the batter into the prepared pan and set in the fridge to harden (about 1-2 hours).

JESSICA'S MARSHMALLOW CLOUDS

Steps:

• Preheat oven to 400 degrees.
• Until you are ready to assemble the cookies just prior to baking, keep the marshmallows in the freezer- otherwise they will thaw too rapidly.
• Place the marshmallows back into the freezer between each batch of cookies.
• In a medium bowl combine flour, cocoa and baking soda.
• Set aside.
• Combine sugars in a large bowl.
• Using an electric mixer, blend in butter, scraping down the sides of the bowl.
• Add eggs and vanilla, and beat at medium speed until light and fluffy.
• Add the flour mixture and chocolate chips, and blend at a low speed until combined.
• Batter will be very stiff.
• Gather 4-5 frozen marshallows in the palm of your hand and cover them with a heaping tablespoon of dough.
• Wrap the dough around the marshmallows, completely encasing them and forming a 2-inch diameter ball.
• Place balls on ungreased baking sheets, 2 inches apart.
• Bake 8 to 10 minutes.
• Cool on pan 2 minutes, then transfer to a cool flat surface.

PEANUT BUTTER MARSHMALLOW SQUARES

Steps:

• In the lower pot of a double boiler, add water halfway to top and bring to a boil. Reduce heat to a simmer. In the top of a double boiler, heat butter, butterscotch chips, and peanut butter until melted. Remove from heat.
• Stir in coconut, walnuts, and marshmallows.
• Pour mixture in buttered pan. Refrigerate and cut into squares. Store in the refrigerator.

SARA'S PEANUT BUTTER & MARSHMALLOW CRISPY CLOUDS

Steps:

• Melt white bark in microwave, on high approximately 3 minutes, stirring occasionally.
• Mix in other ingredients.
• Drop on wax paper. Allow to cool.
• Store in plastic container.