Home Recipes Articles Fabulous Features

Kids Cooking -- 5 Fun Marshmallow Treats
Rate it! Votes (9) | Comments (0) By Amanda Formaro Photos: Amanda Formaro Posted August 6th, 2007 FabulousFoods.com Recommends: Emeril's There's a Chef in My Family!: Recipes to Get Everybody Cooking, by Emeril Lagasse, (2004, HarperCollins)	Emeril's There's a Chef in My Family!: Recipes to Get Everybody Cooking

Kids love marshmallows! While they are certainly not in the top 10 most nutritional things to feed your kids, they are definitely in the top 10 fun snacks. Carrots sticks and whole wheat crackers are good for everyday snacks, but these sweet treats will be welcome anytime you choose to serve them!

Apple Smiles

• 4 or 5 medium red or green apples, cut into wedges
• peanut butter
• 10 ounces bag miniature marshmallows

Spread peanut butter onto one side of each apple wedge. Using miniature marshmallows, position the "teeth" in place onto one of the apple wedges. Top with other apple wedge so that the peanut butter acts as a cement for the marshmallow dentures.

Chocolate Frosted Marshmallow Cookies

• 1/2 cup butter
• 2 (1 ounce) squares unsweetened chocolate
• 1 egg
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 1/2 cups all-purpose flour
• 1/2 cup milk
• 1 (16 ounce) package large marshmallows

Preheat oven to 350°F. Lightly grease cookie sheets or line with parchment paper. Melt butter and chocolate in small heavy saucepan over low heat; stir to blend. Remove from heat; cool. Beat egg, brown sugar, vanilla and baking soda in large bowl until light and fluffy. Blend in chocolate mixture and flour until smooth. Slowly beat in milk to make light, cake-batter-like dough. Drop dough by teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 10 to 12 minutes or until firm in center. Cut marshmallows in half. Immediately place halved marshmallow, cut side down, onto each baked cookie. Return to oven 1 mintue or just until marshmallow is warm enough to stick to cookie. Remove to wire racks to cool. Frost with Fudge Frosting (below).

Fudge Frosting

• 1 1/2 (1 ounce) squares unsweetened chocolate
• 1/4 cup butter
• 1 1/2 cups confectioners' sugar
• 1 egg white
• 1 teaspoon vanilla extract

Melt chocolate and butter in small heavy saucepan over low heat; stir to blend. Beat in powdered sugar. Beat in egg white and vanilla, adding a little water, if necessary, to make smooth, slightly soft frosting.

Upside Down Ugly Cake

• 2 cups mini-marshmallows
• 1 cup brown sugar
• 1 chocolate cake mix
• 1/2 cup cocoa
• 2 cups hot water

Preheat oven to 350° F. Prepare chocolate cake mix according to the box. Mix marshmallows, brown sugar, cocoa, and water in a bowl. Pour into a greased 9x13 pan. Spoon cake mix on top of marshmallow mixture, but don't mix them. Bake for 45 minutes. Then, after the cake cools, flip over onto a cookie sheet. Be careful--the marshmallow mixture might run. No need to frost.

Chocolate Marshmallow Slices

• 1/2 cup butter or margarine
• 1 package (12 ounces) semisweet chocolate chips (2 cups)
• 1 package miniature marshmallows (10 1/2 ounces)
• 1 cup finely chopped nuts
• Additional nuts

In medium saucepan over low heat, melt butter and chocolate chips. Stir constantly until well blended. Remove from heat; cool 5 minutes. Stir in marshmallows and 1 cup nuts. Do not allow marshmallows to melt. On wax paper,shape mixture into two 7" long rolls. Wrap in foil; refrigerate about 20 minutes. To coat rolls, roll in additional nuts. Wrap; refrigerate overnight. Cut rolls into 1/4" slices. Store in airtight container in cool, dry place. Makes about 3 dozen slices.

VARIATION: Chocolate Rainbow slices: Substitute colored and flavored miniature marshmallows for regular miniature marshmallows.

Marshmallow Dip Sticks

• 2 cups milk chocolate chips
• 1 cup peanut butter
• 10 ounces bag large marshmallows
• chocolate sprinkles
• round decorative toothpicks
• waxed paper

Insert toothpicks into marshmallows to act as a popsicle-type stick. Dip top of marshmallow into the peanut butter. Set aside on waxed paper lined plate. Melt chocolate chips in the microwave, on stove top, or in a double boiler until melted. Do not overcook! Dip peanut butter end of marshmallow into the melted chocolate, and then immediately dip into the chocolate sprinkles. Place on waxed paper to cool.

Cautionary tip: Use rounded toothpicks when working with, or making these for, small children. You may also replace the toothpicks with lollipop or ice cream sticks.

Amanda Formaro is the entrepreneurial mother of four children. She and her husband live in southeastern Wisconsin. She is also the owner of FamilyCorner.com Magazine.

There are no comments for this item

Be the first to leave a comment

You must be a registered member to leave a comment. So why not sign up now?