Recipes using Marshmallow Creme | Taste of Home Community  
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Recipes using Marshmallow Creme

Last post Jul 21, 2009 3:02 PM by dutchmom4MI . 72 replies.


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  • RE: Recipes using Marshmallow Creme
    Million-Dollar Chocolate Fudge

    Recipe By :Helen Webb
    Serving Size : 0 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 1/2 teaspoons butter
    1/4 cup butter
    3/4 cup evaporated milk
    2 tablespoons evaporated milk
    1/2 teaspoon salt
    1 cup marshmallow cream
    8 ounces German chocolate squares -- chopped
    3 milk chocolate candy bars with almonds (1.45 ounces) -- chopped
    6 ounces semisweet chocolate chips
    2 cups chopped blanched almonds
    1 1/2 teaspoons vanilla extract

    Line a 13 X 9 X 2" pan with foil and grease the foil with 1 1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugar, milk, salt and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil, stirring constantly for 5 minutes. Remove from heat.

    Stir in the marshmallow creme, chocolate, candy bars and chips until chocolate is melted and mixture is blended. Fold in almonds and vanilla. Immediately spread into prepared pan. Cool. Using foil, lift fudge out of pan. Discard foil; cut fudge into squares. Store in a cool dry place.

    Source:
    "Taste of Home's Holiday & Celebrations Cookbook 2004"
    Copyright:
    "2004"
    Yield:
    "3 pounds"
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  • RE: Recipes using Marshmallow Creme
    Orange Fantasy Fudge

    Recipe By :Marie Bickel
    Serving Size : 0 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 1/2 teaspoons butter
    2 cups butter
    1 1/2 cups sugar
    5 ounces evaporated milk
    12 ounces semisweet chocolate chips
    7 ounces marshmallow cream
    3 teaspoons orange extract
    1 teaspoon vanilla extract

    Line a 9" square pan with foil; grease the foil with 1 1/2 teaspoons butter and set aside. In a heavy saucepan, combine the sugar, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly.

    Reduce heat to low; stir in chocolate chips and marshmallow creme until melted and blended. Remove from the heat; stir in extracts. Pour into prepared pan. Refrigerate overnight or until firm.

    Using foil; lift fudge out of pan; carefully peel off foil. Cut fudge into 1" squares. Store in the refrigerator.

    Source:
    "Taste of Home's Holiday & Celebrations Cookbook 2004"
    Copyright:
    "2004"
    Yield:
    "2 1/4 "
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  • RE: Recipes using Marshmallow Creme
    Spiced Butterscotch Fudge

    Recipe By :Cathy Steinkuhler
    Serving Size : 0 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 tablespoon butter
    3/4 cup butter -- divided
    3 cups sugar
    5 ounces evaporated milk
    1/2 cup canned pumpkin
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    11 ounces butterscotch chips
    7 ounces marshmallow cream
    1 cup chopped pecan -- optional
    1 teaspoon vanilla extract

    Line a 13 x 9 x 2" pan with foil, and grease the foil with 1 tablespoon butter; set aside. In a large saucepan, combine the sugar, milk, pumpkin, cinnamon, nutmeg, and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook until a candy thermometer reaches 238, stirring occasionally.

    Remove from the heat. Stir in chip until melted. Stir in marshmallow creme, pecans if dsired and vanilla. Spread into prepared pan. Cool to room temperature; cover and refrigerate. Using foil, lift out of pan. Discard foi and cut into 1" squares.

    Source:
    "Taste of Home's Holiday & Celebrations Cookbook 2004"
    Copyright:
    "2004"
    Yield:
    "3 1/4 pounds"
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  • RE: Recipes using Marshmallow Creme
    * Exported from MasterCook *

    Mocha Pie

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories : Dazzling Desserts

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 (18-ounce) tube refrigerated chocolate chip cookie dough
    1 (3-ounce) package cream cheese -- softened
    2 tablespoons milk
    1 (7-ounce) jar marshmallow creme
    1 tablespoon instant coffee granules
    1 tablespoon hot water
    1 (8-ounce) carton frozen whipped topping -- thawed
    2 tablespoons chocolate syrup -- divided
    3 tablespoons chopped walnuts

    Cut cookie dough in half widthwise; let one half stand at room temperature for 5-10 minutes to soften (save the other half for another use). Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake, uncovered, at 375' for 11-12 minutes or until lightly browned. Cool on a wire rack. In a large mixing bowl, beat cream cheese and milk until smooth. Add the marshmallow creme; beat until blended. Dissolve coffee granules in water. Fold the coffee, whipped topping and 1 tablespoon chocolate syrup into the cream cheese mixture. Pour into cooled crust. Chill for 1 hour. Just before serving, sprinkle with nuts and drizzle with remaining chocolate syrup.

    Source:
    "Taste of Home's Quick Cooking (November/December 2002)"
    S(Formatted by):
    "Moonchild2488"
    Copyright:
    "2002 Reiman Media Group, Inc."
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  • RE: Recipes using Marshmallow Creme
    Mississippi Mud Cake

    Recipe By :
    Serving Size : 16 Preparation Time :0:00
    Categories : Desserts-Cakes & Tortes

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 cup butter or margarine -- softened
    2 cups sugar
    4 eggs
    1 1/2 cups self-rising flour -- (see Note)
    1/2 cup baking cocoa
    1 cup chopped pecans
    1 (7-ounce) jar marshmallow creme
    Frosting:
    1/2 cup butter or margarine -- softened
    3 3/4 cups confectioners' sugar
    3 tablespoons baking cocoa
    1 tablespoon vanilla extract
    4 to 5 tablespoons milk
    1 cup chopped pecans

    In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine flour and cocoa; gradually add to creamed mixture. Fold in the pecans. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350' for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 3 minutes (cake will fall in the center). Spoon the marshmallow creme over cake; carefully spread to cover top. Cool completely. For frosting, in a mixing bowl, cream butter. Beat in confectioners' sugar, cocoa, vanilla and enough milk to achieve frosting consistency. Fold in pecans. Spread over marshmallow creme layer. Store in the refrigerator.

    Source:
    "2002 Taste of Home Annual Recipes"
    Copyright:
    "2001 Reiman Publications, LLC"
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  • RE: Recipes using Marshmallow Creme
    Oatmeal Sandwich Cookies

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories : Desserts-Cookies & Bars

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 1/2 cups shortening
    2 2/3 cups packed brown sugar
    4 eggs
    4 teaspoons vanilla extract
    2 1/4 cups all-purpose flour
    2 teaspoons ground cinnamon
    1 1/2 teaspoons baking soda
    1 teaspoon salt
    1/2 teaspoon ground nutmeg
    4 cups old-fashioned oats
    Filling:
    3/4 cup shortening
    3 cups confectioners' sugar
    1 (7-ounce) jar marshmallow creme
    1 to 3 tablespoons milk

    In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine flour, cinnamon, baking soda, salt and nutmeg; add to creamed mixture. Stir in oats. Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350' for 10-12 minutes or until golden brown. Remove to wire racks to cool. For filling, in a mixing bowl, cream shortening, sugar and marshmallow creme. Add enough milk to achieve spreading consistency. Spread filling on the bottom of half of the cookies; top with remaining cookies.

    Source:
    "2002 Taste of Home Annual Recipes"
    Copyright:
    "2001 Reiman Publications, LLC"
    Yield:
    "4 1/2 dozen"
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  • RE: Recipes using Marshmallow Creme
    RRG, how in the world did you know that I have a jar of marshmallow creme just waiting for a recipe?!?!
    LOL!!!
    Thanks for your postings!
    :)
    Ellen
    False
  • RE: Recipes using Marshmallow Creme
    I got these from the Kraft website!
    Golden Caramel Cheesecake Bars

    Recipe Rating:
    Prep Time: 15 min
    Total Time: 4 hr 50 min
    Makes: 20 servings, 1 bar each

    24 Golden OREO Original Sandwich Cookies, divided
    2 Tbsp. butter or margarine, melted
    25 KRAFT Caramels (1/2 of 14-oz. bag)
    2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
    1 jar (7 oz.) JET-PUFFED Marshmallow Creme
    1 egg



    PREHEAT oven to 350°F. Place 14 of the cookies in food processor container; cover. Process until finely crushed. Mix with butter; press firmly onto bottom of 9-inch square baking pan. Bake 10 minutes or until golden brown. Cool 10 minutes.
    PLACE caramels and 1 Tbsp. water in microwavable bowl. Microwave on HIGH 1 minute or until caramels are completely melted, stirring every 30 seconds. Set aside. Coarsely chop remaining 10 cookies. Beat cream cheese and marshmallow creme in large bowl with electric mixer on medium speed until well blended. Add egg; mix well. Stir in chopped cookies; pour over crust. Drop spoonfuls of the caramel sauce over batter; swirl gently with knife to marbleize.
    BAKE 20 to 25 minutes or until center is set. Cool completely. Refrigerate 4 hours or overnight. Cut into 20 bars to serve. Store in tightly covered container in refrigerator.


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  • RE: Recipes using Marshmallow Creme
    Cookies & Mallow Bars

    Recipe Rating:
    Prep Time: 15 min
    Total Time: 30 min
    Makes: 20 servings, 1 bar each
    30 CHIPS AHOY! Real Chocolate Chip Cookies, divided
    1/4 cup (1/2 stick) butter or margarine, melted
    1 jar (7 oz.) JET-PUFFED Marshmallow Creme
    1/4 cup chopped PLANTERS COCKTAIL Peanuts



    PREHEAT oven to 350°F. Coarsely chop 8 of the cookies; set aside. Finely crush remaining 22 cookies; mix with butter. Press crumb mixture firmly onto bottom of greased 9-inch square baking pan.
    TOP crust evenly with dollops of marshmallow creme, leaving 1/2-inch border around all sides. Sprinkle with peanuts and reserved cookies.
    BAKE 15 minutes or until marshmallow creme just begins to brown. Cool completely in pan on wire rack. Cut into 20 bars.

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  • RE: Recipes using Marshmallow Creme
    PHILADELPHIA® Pumpkin Dessert Dip

    Recipe Rating:
    Prep Time: 5 min
    Total Time: 2 hr 5 min
    Makes: 20 servings, 2 Tbsp. each

    1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
    1 jar (7 oz.) JET-PUFFED Marshmallow Creme
    1/2 cup canned pumpkin
    1/4 tsp. ground cinnamon
    1/4 tsp. ground nutmeg



    MIX all ingredients until well blended; cover. Refrigerate several hours or until chilled.
    SERVE with assorted fruit and NABISCO Cookies.

    False
  • RE: Recipes using Marshmallow Creme
    Frozen Orange Mallow Pie

    Recipe Rating:
    Prep Time: 10 min
    Total Time: 4 hr 10 min
    Makes: 8
    1 jar (7 oz.) JET-PUFFED Marshmallow Creme
    1 cup orange juice
    2 cups JET-PUFFED Miniature Marshmallows
    1-1/2 cups thawed COOL WHIP Whipped Topping, divided
    1 HONEY MAID Graham Pie Crust (6 oz.)



    BEAT marshmallow creme and orange juice with electric mixer on medium speed until well blended. Gently stir in marshmallows and 1 cup of the whipped topping.
    SPOON into prepared crust. Freeze at least 4 hours or until firm.
    TOP with remaining 1/2 cup whipped topping just before serving. Garnish with orange slices, if desired.

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  • RE: Recipes using Marshmallow Creme
    Orange Creme Pops

    Recipe Rating:
    Prep Time: 10 min
    Total Time: 3 hr 10 min
    Makes: 8 servings.
    1 jar (7 oz.) JET-PUFFED Marshmallow Creme
    1 cup orange juice
    2 cups JET-PUFFED Miniature Marshmallows
    1 cup thawed COOL WHIP Whipped Topping
    8 (5 oz.) paper or plastic cups
    8 wooden pop sticks



    BEAT marshmallow creme and orange juice with electric mixer on medium speed until well blended. Gently stir in marshmallows and whipped topping.
    SPOON into paper cups; insert one pop stick into each cup.
    FREEZE at least 3 hours or until firm. Peel off paper cup just before serving.

    False
  • RE: Recipes using Marshmallow Creme
    OREO® Crunch Bars

    Recipe Rating:
    Prep Time: 15 min
    Total Time: 30 min
    Makes: 20 servings, 1 bar each
    34 OREO Chocolate Sandwich Cookies, divided
    1/4 cup (1/2 stick) butter or margarine, melted
    1 jar (7 oz.) JET-PUFFED Marshmallow Creme
    3 squares BAKER'S Semi-Sweet Baking Chocolate, chopped
    1/3 cup chopped PLANTERS Walnuts



    PREHEAT oven to 350°F. Coarsely chop 8 of the cookies; set aside. Finely crush remaining 26 cookies; mix with butter. Press crumb mixture firmly onto bottom of greased 9-inch square baking pan.
    TOP crust evenly with dollops of marshmallow creme, leaving 1/2-inch border around all sides. Sprinkle with chopped chocolate, walnuts and chopped cookies; press lightly into crust.
    BAKE 15 minutes or until marshmallow creme just begins to brown. Cool completely in pan on wire rack. Cut into 20 bars.

    False
  • RE: Recipes using Marshmallow Creme
    S'more Parfaits
    Prep Time: 10 min
    Total Time: 2 hr 10 min
    Makes: 4 servings

    24 TEDDY GRAHAMS Graham Snacks, any flavor
    1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
    2 cups fat free milk
    1/2 cup JET-PUFFED Marshmallow Creme


    False
  • RE: Recipes using Marshmallow Creme
    Fantasy Freeze Pie

    Recipe Rating:
    Prep Time: 10 min
    Total Time: 3 hr 10 min
    Makes: 6 to 8 servings.
    1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
    1 jar (7 oz.) JET-PUFFED Marshmallow Creme
    1 cup lime, orange or raspberry sherbet, softened
    2 cups thawed COOL WHIP Whipped Topping
    1 OREO Pie Crust (6 oz.)



    MIX cream cheese and marshmallow creme in large bowl with electric mixer on medium speed until well blended. Add sherbet; mix well. Gently stir in whipped topping.
    POUR into crust.
    FREEZE several hours or until firm. Garnish with additional whipped topping and berries just before serving.

    False