Strawberry Chocolate Marshmallow Dippers Recipes

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CHOCOLATE-DIPPED MARSHMALLOW SKEWERS



Chocolate-Dipped Marshmallow Skewers image

Take a bite of these Chocolate-Dipped Marshmallow Skewers. Enhanced with fresh strawberries, these Chocolate-Dipped Marshmallows Skewers are delish and perfect for any upcoming special occasions on the calendar.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield 16 servings

Number Of Ingredients 4

16 fresh strawberries
16 JET-PUFFED STRAWBERRYMALLOWS Marshmallows
1 tub (7 oz.) BAKER'S Milk Chocolate Dipping Chocolate, melted
multi-colored sprinkles

Steps:

  • Thread 1 each strawberry and marshmallow onto each of 16 small straws or wooden skewers.
  • Dip tops of marshmallows in chocolate, then in sprinkles. Refrigerate until firm.

Nutrition Facts : Calories 120, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

STRAWBERRY, CHOCOLATE & MARSHMALLOW DIPPERS



Strawberry, chocolate & marshmallow dippers image

Cook these delicious strawberry, chocolate and marshmallow dippers in the dying embers of a barbecue. They make the perfect end to an outdoor family feast

Provided by Lulu Grimes

Categories     Treat

Time 25m

Yield Serves 6-8

Number Of Ingredients 5

100g milk chocolate , chopped
100g dark chocolate , chopped
200g pack marshmallows
2-3 punnets good-sized strawberries , stalks left on
a selection of sprinkles , flaked coconut and chopped nuts

Steps:

  • Wait until the barbecue coals have died down and are nearly burned out, then tip the chocolate into an ovenproof pan - you can mix the colours or put half on each side. Scoop the embers to each side of the barbecue leaving a gap just big enough for the pan in the middle, and carefully lower the pan into the gap. Wait for it to start to melt and look glossy. Don't leave it, keep an eye on it.
  • Arrange the marshmallows, strawberries, sprinkles and nuts in shallow bowls or on plates. When the chocolate has melted, transfer the pan to a heatproof pad or board and wrap it well in cloth. Transfer the contents to another pan or a bowl if you prefer. Supply skewers to push the marshmallows and strawberries onto and then dip them in the chocolate, followed by sprinkles.

Nutrition Facts : Calories 256 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 30 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein

EASY STRAWBERRY FRUIT DIP



Easy Strawberry Fruit Dip image

Great with grapes, any berries, melon, and pineapple. I usually cut up only fruits that won't brown, if serving at parties. Kids and adults like this one!

Provided by Colleen Sawaya

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Fruit Dip

Time 35m

Yield 12

Number Of Ingredients 2

1 (8 ounce) package strawberry-flavored cream cheese
1 (13 ounce) jar marshmallow creme

Steps:

  • Beat marshmallow creme and cream cheese together in a bowl until smooth. Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 151 calories, Carbohydrate 27.1 g, Cholesterol 17.5 mg, Fat 4.8 g, Protein 0.8 g, SaturatedFat 2.6 g, Sodium 94.5 mg, Sugar 16.7 g

STRAWBERRY HOT CHOCOLATE WITH CHOCOLATE PRETZEL DIPPERS



Strawberry Hot Chocolate with Chocolate Pretzel Dippers image

Provided by Giada De Laurentiis

Categories     beverage

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 7

1 cup (about 6 ounces) semi-sweet chocolate chips, such as Ghirardelli
Twelve 7-inch pretzel sticks, such as Snyder's Pretzel Rods
3 cups vanilla-flavored unsweetened almond milk, such as Almond Breeze
1/2 cup unsweetened cocoa powder, such as Ghirardelli
1 tablespoon agave
12 medium (about 8 ounces) strawberries, hulled and halved or 12 whole frozen strawberries, thawed
1 cup (about 6 ounces) semi-sweet chocolate chips, such as Ghirardelli

Steps:

  • For the pretzel dippers: Line a small baking sheet with wax or parchment paper. Place the chocolate in a small bowl, and place the bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth. Spoon the melted chocolate over the pretzels leaving a 2-inch handle at the top. Transfer to the prepared baking sheet and refrigerate until the chocolate has set, about 30 minutes. Store in an airtight container at room temperature.
  • For the hot chocolate: In a blender, combine the almond milk, cocoa powder, agave and strawberries. Blend until smooth. Transfer to a medium saucepan and add the chocolate chips. Heat over medium heat, stirring occasionally, until the mixture is smooth and the chocolate has melted, about 8 minutes.
  • Pour the hot chocolate into 4 mugs and serve the dippers alongside.

CHOCOLATE-COVERED STRAWBERRY MARSHMALLOWS



Chocolate-Covered Strawberry Marshmallows image

Nothing says "I love you" like these adorable pink marshmallows dipped in chocolate.

Provided by Food Network Kitchen

Categories     dessert

Time 5h10m

Yield about 28 marshmallows

Number Of Ingredients 11

1/4 cup cornstarch
1/4 cup confectioners' sugar
Nonstick cooking spray, for greasing
1 cup frozen strawberries, thawed and drained
1 1/2 cups granulated sugar
1 cup light corn syrup
Three 1/4-ounce packages unflavored gelatin
Red gel food coloring, for coloring the marshmallow
1 cup semisweet chocolate chips
1 tablespoon coconut oil
Red or pink sprinkles, for topping

Steps:

  • Whisk together the cornstarch and confectioners' sugar in a bowl. Grease an 8-inch square baking pan with cooking spray and dust with the cornstarch mixture. Set aside. Reserve the remaining cornstarch mixture.
  • Puree the strawberries in a blender until very smooth. Strain into a medium saucepan and add the granulated sugar and corn syrup. Bring to a boil over medium-high heat, stirring until the sugar is completely dissolved. Attach a candy thermometer to the pan and continue to boil until the temperature reaches 240 degrees F.
  • Stir together the gelatin and 1/2 cup cold water in the bowl of a stand mixer fitted with a whisk attachment.
  • Turn the mixer to low and carefully pour the warm syrup into the gelatin. When you have added all of the syrup, turn the mixer to high and beat until the mixture is very thick and holds stiff peaks, about 15 minutes. Add enough food coloring to turn the marshmallow a pale pink, 3 or 4 drops.
  • Coat a rubber spatula with cooking spray and scrape the marshmallow into the prepared baking pan. Grease your fingers and gently press the mixture into the pan, smoothing the surface. Dust with the cornstarch mixture, reserving the remaining for removing the marshmallow. Let the marshmallow dry out at least 4 hours and up to overnight.
  • Sift some more of the cornstarch mixture onto a work surface and turn the marshmallow out onto it. Dust the top. Use a sharp knife to cut the marshmallow into approximately 1 1/4-inch squares, cleaning the knife as necessary between cuts. Dust the squares with more of the cornstarch mixture to coat.
  • Line a baking sheet with parchment paper and lightly grease the paper with cooking spray.
  • Combine the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted, about 2 minutes.
  • Working one at a time, make sure each marshmallow is evenly coated in the cornstarch mixture but there are no big clumps on the surface. Dip about one-third of the marshmallow into the chocolate and put it on the prepared baking sheet. Sprinkle the top with sprinkles. Repeat with the remaining marshmallows. Freeze or refrigerate the marshmallows until set, about 5 minutes. Store at room temperature up to 2 days.

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