Indulge in a delightful culinary experience with our exquisite Mallow Crunch Tarts, where a symphony of flavors and textures awaits your palate. These delectable treats are crafted with a buttery graham cracker crust, filled with a luscious marshmallow cream, and topped with a crunchy pecan streusel. Each bite offers a perfect balance of sweetness, creaminess, and a satisfying crunch. These tarts are not only visually stunning but also incredibly easy to make, making them perfect for bakers of all skill levels. With our collection of three unique recipes, including a classic version, a gluten-free option, and a decadent chocolate twist, you're sure to find the perfect Mallow Crunch Tart to satisfy your cravings. Embark on this culinary adventure and create these irresistible treats that will leave a lasting impression on your taste buds and make you the star of any gathering.
Here are our top 6 tried and tested recipes!
BROWNIE-MALLOW BARS
This is a family favorite at my house. It is honestly the best brownies you will ever eat!
Provided by Pancake555
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h45m
Yield 30
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix brownie mix, oil, water, and eggs in a large bowl until smooth; spread into prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Sprinkle marshmallows over brownie and continue baking until slightly melted, about 3 minutes more. Remove from oven and cool completely.
- Heat chocolate chips, peanut butter, and butter in a saucepan over low heat; cook and stir until smooth. Remove from heat and stir in rice cereal. Spread over cooled brownies. Refrigerate until firm; slice brownies to serve.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 32.3 g, Cholesterol 11.9 mg, Fat 14.8 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 4.3 g, Sodium 126.7 mg, Sugar 12.7 g
COFFEE MALLOW DESSERT
THIS is one of my favorite summertime desserts, cool and soothing on a hot, humid day. The mild coffee flavor is most refreshing, and the cookie crumbs add nice crunch. -Helen Davis, Waterbury, Vermont
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Combine cookie crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture onto the bottom and up the sides of two lightly greased 10-oz. custard cups; set aside. , Place coffee and eight marshmallows in a blender; cover and process until smooth. Add the remaining marshmallows; cover and refrigerate in the blender for 2 hours or until cold. Process again until smooth; transfer to a bowl. , In a small bowl, beat cream until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form. Gently fold into coffee mixture. Spoon into prepared cups; sprinkle with reserved crumbs. Refrigerate for at least 1-2 hours before serving.
Nutrition Facts : Calories 720 calories, Fat 43g fat (23g saturated fat), Cholesterol 112mg cholesterol, Sodium 460mg sodium, Carbohydrate 83g carbohydrate (55g sugars, Fiber 1g fiber), Protein 5g protein.
MARSHMALLOW FRIDGE TART RECIPE - (4.3/5)
Provided by Johanna
Number Of Ingredients 8
Steps:
- Mix the tennis biscuits with the butter and stir until the mixture resembles damp sand. Press into the bottom of a deep, rectangular dish (or smaller dishes if you prefer to make individual portions). In a mixing bowl, combine the condensed milk and lemon juice and beat until thick. Fold in the Greek yoghurt. Whip the cream until stiff peaks form. Fold the marshmallows and cherries into the condensed milk mixture. Gently fold the cream into the condensed milk mixture. Pour the mixture onto the biscuit crumb base and refrigerate until set.
MALLOW-CRUNCH TARTS
Number Of Ingredients 7
Steps:
- 1. Melt margarine in 2-quart saucepan. Add marshmallows and stir over low heat until completely melted. Remove from heat. Stir in vanilla. 2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.3. Portion mixture into 8 buttered 6 oz. custard cups or 3-inch muffin-pan cups. With buttered spatula form into tart shells. Let stand until firm. Remove from cups.4. Combine cream and sugar in small mixing bowl. Beat until soft peaks form. Fold in raspberries. Fill tart shells, garnishing with additional raspberries, if desired. Serve immediately. NOTE: * For best results, use fresh marshmallows.* Diet, reduced calorie or tub margarine is not recommended.* Store no more than two days in airtight container.
Nutrition Facts : Nutritional Facts Serves
MARSHMALLOW CRUNCH
The crunchy base will soon soften on storage so, to enjoy this tasty treat, eat within 1-2 days of baking. Times are approx as no times for cooling.
Provided by Sonya01
Categories Gelatin
Time 55m
Yield 24 fingers
Number Of Ingredients 13
Steps:
- Combine flour, weetbix, sugar and coconut in a bowl, stir in melted butter, mix well.
- Press mixture firmly over base of 19cm x 29cm lamington pan.
- Bake at 180C for 20 mins, or until lightly browned.
- Remove from oven, cool.
- Spread jam evenly over base, spread marshmallow topping over jam, sprinkle with extra coconut.
- allow to set at room temperature for several hours.
- Cut into finger lengths to serve.
- Marshmallow Topping.
- Sprinkle gelatin over cold water in heat-proof bowl; stand over pan of simmering water (or microwave on HIGH for 30 seconds) until gelatin is dissolved.
- Combine sugar and hot water in pan; stir over heat without boiling until sugar is dissolved.
- Stir in gelatin mixture into syrup, bring to boil.
- Boil, uncovered, for 15 minutes
- Remove from heat; move mixture to bowl cool to lukewarm.
- Add vanilla and colouring; beat with electric mixer for about 5 mins, or until mixture is thick and glossy.
MARSHMALLOW FRIDGE TART
I have had this recipe for donkey's years and it is a family favourite for both old and young alike. The little ones especially like 'diving' for the cherry and marshmallow pieces!
Provided by Bokenpop aka Mad
Categories Dessert
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix lemon juice and condensed milk.
- Mix in marshmallows and cherries.
- Whip cream stiffly then add vanilla extract and pineapple.
- Mix everything together and pour into prepared crumb crust.
- Refrigerate to set.
Tips:
- For a creamier filling, use full-fat cream cheese and sour cream.
- If you don't have a kitchen torch, you can broil the tarts for a few minutes to brown the marshmallow topping.
- To make the tarts ahead of time, assemble them and then refrigerate them for up to 24 hours. Before serving, let them come to room temperature for about 30 minutes.
- Garnish the tarts with fresh berries, chocolate shavings, or chopped nuts before serving.
Conclusion:
Malllow crunch tarts are a delicious and easy-to-make treat that are perfect for any occasion. With a creamy filling, marshmallow topping, and crunchy graham cracker crust, they're sure to be a hit with everyone who tries them. So next time you're looking for a sweet and satisfying dessert, give these malllow crunch tarts a try!
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