Best 6 Mallow Crunch Tarts Recipes

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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.

Check out the recipes below so you can choose the best recipe for yourself!

BROWNIE-MALLOW BARS



Brownie-Mallow Bars image

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

1 (19.8 ounce) package brownie mix
½ cup vegetable oil
¼ cup water
2 eggs
1 (10.5 ounce) package miniature marshmallows
2 cups semisweet chocolate chips
1 cup peanut butter
1 tablespoon butter
1 ½ cups crispy rice cereal

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



Coffee Mallow Dessert image

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

8 Oreo cookies, crushed
2 tablespoons butter, melted
1/2 cup hot brewed coffee
16 marshmallows
1/2 cup heavy whipping cream
1 tablespoon confectioners' sugar
1/2 teaspoon vanilla extract

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)



Marshmallow Fridge Tart Recipe - (4.3/5) image

Provided by Johanna

Number Of Ingredients 8

1 packet tennis biscuits (coconut flavoured cookies), crushed
3 tablespoons butter, melted
1 tin condensed milk
3.38 fluid ounces lemon juice
1 cup plain, greek yoghurt
16.91 fluid ounces cream (500ml)
2 cups marshmallows, finely chopped (you can also use mini-marshmallows)
1 cup red glacé cherries, chopped

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



Mallow-Crunch Tarts image

Number Of Ingredients 7

2 tablespoons margarine or butter
2 cups miniature marshmallows or 20 regular marshmallows
1/4 teaspoon vanilla extract
2 1/2 cups Rice Krispies®
1 cup whipping cream
2 tablespoons sugar
1 (10-ounce) package frozen raspberries, thawed, well-drained or sweetened, fresh raspberries, drained

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



Marshmallow Crunch image

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

1 cup self-raising flour
3 Weet-Bix, crushed
1/2 cup firmly packed brown sugar
1/3 cup coconut
125 g butter, melted
2 -3 tablespoons jam
2 tablespoons coconut
1 1/2 tablespoons gelatin (20g)
1/3 cup cold water
1 cup sugar
1/2 cup hot water
1 teaspoon vanilla
3 drops pink food coloring

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



Marshmallow Fridge Tart image

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

150 g marshmallows, chopped into small pieces
12 glace cherries, chopped
5 ml vanilla extract
250 ml cream
1 can condensed milk
100 g crushed pineapple
125 ml lemon juice
1 prepared graham cracker crumb crust

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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