Best 3 Marshmallow Corn Chip Treats Recipes
Indulge your sweet cravings with a delightful treat that combines the irresistible crunch of corn chips with the fluffy sweetness of marshmallows. These Marshmallow Corn Chip Treats are a unique and irresistible snack that will tantalize your taste buds. Discover two exciting variations in this recipe article: a classic version that stays true to the original combination of corn chips and marshmallows, and a creative twist that incorporates the vibrant flavors of Fruity Pebbles cereal. Both variations offer a perfect balance of textures and flavors, making them a hit among snack lovers of all ages. Whether you're looking for a quick and easy snack to satisfy your sweet tooth or a fun treat to share with friends and family, these Marshmallow Corn Chip Treats are sure to become a favorite.
Let's cook with our recipes!
CORNFLAKE-CHOCOLATE CHIP-MARSHMALLOW COOKIES
A bowl of cereal, s'more, and cookie all rolled into one, this recipe from Christina Tosi's "Momofuku Milk Bar" cookbook is guaranteed to please.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 15 to 20 cookies
Number Of Ingredients 12
Steps:
- Cream together butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-high, 2 to 3 minutes. Scrape down sides of bowl and add egg and vanilla; beat for 7 to 8 minutes.
- Reduce speed to low and add flour, salt, baking powder, and baking soda. Mix just until dough comes together, no longer than 1 minute. Scrape down sides of bowl with a spatula.
- With the mixer on low, add cornflake crunch and chocolate chips; mix until just combined, 30 to 45 seconds. Add mini marshmallows and mix until just incorporated.
- Line a baking sheet with parchment paper. Using a 2 3/4-ounce ice-cream scoop or 1/3-cup measuring cup, portion dough out onto prepared baking sheet. Pat tops of cookie domes flat. Wrap baking sheet tightly with plastic wrap and refrigerate for at least 1 hour and up to 1 week. Do not bake cookies from room temperature or they will not hold their shape.
- Preheat oven to 375 degrees. Line additional baking sheets with parchment paper or nonstick baking mats.
- Arrange chilled dough at least 4 inches apart on prepared baking sheets. Transfer to oven and bake until puffed, cracked, spread, and browned on the edges, about 18 minutes. Let cool completely on baking sheets.
MARSHMALLOW TREATS
Can substitute marshmallow creme instead of marshmallows.
Provided by ShanaLee
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 24
Number Of Ingredients 3
Steps:
- Melt butter in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.
- Add cereal. Stir until well coated.
- Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 13 x 9 inch pan. Cut into 2 x 2 inch squares when cool.
Nutrition Facts : Calories 64.7 calories, Carbohydrate 11.8 g, Cholesterol 5.1 mg, Fat 2 g, Protein 0.6 g, SaturatedFat 1.2 g, Sodium 64.8 mg, Sugar 5.2 g
HOMEMADE MARSHMALLOWS (NO CORN SYRUP)
I don't remember where I came across this recipe. I'm collecting corn syrup-free recipes (my daughter can't tolerate it) and this is one of the first marshmallow recipes I found.
Provided by CryPixie83
Categories Candy
Time 55m
Yield 12 marshmallow squares, 12 serving(s)
Number Of Ingredients 6
Steps:
- Dust an 8- or 9-inch square pan with powdered sugar. Set aside.
- In a small bowl, soak gelatin in 8 tbsp cold water. Set aside.
- Combine granulated sugar and 1/2 cup of water in a large heavy saucepan.
- Cook and stir over medium heat until dissolved.
- Add gelatin and bring to a boil.
- Remove from heat. Pour into a large mixing bowl and let stand until partially cool.
- Add salt and vanilla extract.
- Beat with an electric mixer until soft and double in volume. About 10-15 minutes.
- Pour into prepared pan to about 1/2 inch thick.
- Set to cool until it will not stick to your finger.
- Cut into 1.5 inch pieces and roll in powdered sugar.
- Variation: toasted coconut can be substituted for powdered sugar.
- Variation: other flavorings can be substituted for vanilla extract.
Tips:
- Use fresh marshmallows: Stale marshmallows will not melt properly and will result in a grainy texture.
- Melt the butter and marshmallows slowly: This will prevent the mixture from scorching.
- Stir the mixture constantly: This will help to prevent the marshmallows from sticking to the pan.
- Add the corn chips and cereal when the mixture is still hot: This will help the ingredients to adhere to each other.
- Press the mixture firmly into the pan: This will help to prevent the treats from crumbling.
- Let the treats cool completely before cutting them: This will help to prevent them from falling apart.
Conclusion:
Marshmallow corn chip treats are a delicious and easy-to-make snack that is perfect for parties or potlucks. They are also a great way to use up leftover marshmallows and corn chips. With a few simple ingredients and a little bit of time, you can create a sweet and salty treat that everyone will love.
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