Mint Chocolate Popcorn

I hope you have already had the distinct pleasure of encountering those pink-and-white peppermint marshmallows they sell around Christmastime.  They make seriously delightful rice crispy treats, add minty fun-lovin' to a mug of chocolate, and, at least at our house, are very persuasive when it comes to bribes.

 This year, I actually flipped the bag over, to discover an intriguing and super easy recipe for peppermint chocolate popcorn, which we immediately made and took to a big post-Thanksgiving family party.  Dang good, people.  Tiny bit of salt, lots of marshmallow and chocolate, with the trademark crispy crunch you always want from a popcorn snack.  When melted with chocolate, I have to say, the mallow mint is very subtle, but with a dash of peppermint extract, equilibrium is restored.

Mint Chocolate Popcorn (print recipe)
Makes about 12 cups

1/2 tsp salt, divided
12 cups warm air popped popcorn
4 oz. semisweet chocolate
1/2 cup unsalted butter
40 Jet-Puffed Mini Peppermint Mallows
1/4 to 1/2 tsp peppermint extract, optional

1.  Heat oven to 275 degrees.  Sprinkle 1/4 tsp salt over popcorn in a large bowl; toss to coat.  Set aside.

2.  Melt chocolate and butter in a medium saucepan on low heat, stirring frequently.  Add marshmallows; stir until completely melted.  Remove from heat; stir in remaining 1/4 tsp salt and peppermint extract, if using.

3.  Pour chocolate over popcorn; toss to coat well.  Spread onto a greased baking sheets.  Bake 20 to 25 minutes or until crisp, stirring after 15 minutes.  Cool on wax paper.  Store in an airtight container for up to 3 days.

Recipe from the back of the peppermint marshmallow bag

 

1 year ago:  Sticky Toffee Pudding

2 years ago:  City Bakery Apple-Raspberry Upside-Down Cake

3 years ago:  Chocolate Croissant Bread Pudding

Vanilla Bean Marshmallows

Went and got me some Vanilla Bean Paste, that's what I did.  And I plan to use it every single chance I get.  I think it's fancy, and supremely delicious, and gives you vanilla bean flecks in a vanilla extract syrup, with none of the vanilla bean scraping work.  It even says on the bottle, Finest Quality. 

You can get such Fine Quality on Amazon for a pretty penny (plus shipping.)  Or Sur La Table.  Or CHEFS.  Or, if you're lucky, like me, to live near a Home Goods store, you can just browse their gourmet aisle and pick yourself up a bottle or two for just $5.99 each (plus tax.)  Love it.

My VBP's maiden recipe was this super awesome springy, bouncy, perfect marshmallow.  I made it in a jelly roll pan, then used an oiled pizza cutter to cut it into thin strips one way, then mini marshmallows the other way.  They went with my hot chocolate stir stick bar at the church Christmas party.  Good thing I like those people so much.  Not that the marshmallow was that much work; it really wasn't.  But I used a whole tablespoon of my precious VBP, and I wouldn't do that for just anyone.

Vanilla Bean Marshmallows (print recipe)
Makes 96 1-inch cubed marshmallows or about a gazillion minis

About 1 cup confectioners’ sugar plus 3 T cornstarch
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar (cane sugar worked just fine)
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites or reconstituted powdered egg whites
1 tablespoon vanilla bean paste or vanilla extract (alternately: 1/2 of a scraped vanilla bean, 2 teaspoons almond or mint extract or maybe even some food coloring for tinting)

1.  Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar mixed with cornstarch.  If you want to make mini marshmallows, use a jelly roll pan so the marshmallow will spread out and be shorter.

2.  In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.  It will become a gelatinous mass, and may fascinate your science-minded children.

3.  In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

4.  With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer.

 
5.  In separate medium bowl with cleaned beaters beat egg whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour mixture into baking pan and don’t fret if you don’t get it all out (learning from my mess of a first round). Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.

6.  Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. An oiled pizza cutter works great for this, especially if you are making mini mallows.  Sift remaining confectioners’ sugar/cornstarch mixture back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.  Or you can shake them in a plastic bag. 

Do ahead: Marshmallows keep in an airtight container at cool room temperature 1 week.

Sorry no pictures of the finished mini marshmallows - we cut them and ran to the party, no time for a photo shoot.  And of course, there were none leftover.

Recipe adapted from Gourmet, December 1998 by Smitten Kitchen

1 year ago:  Crazy Good Cinnamon Quick-ish Bread
2 years ago:  White Chocolate and Vanilla Bread Pudding
3 years ago: The Christmas Haul

My Big Fat Bumpy Life Cake

  

I love this cake.  This cake goes back to before The Virtual Goody Plate.  Before New York.  Before I even had kids, and definitely before I did any serious baking.  I first made this in our little married student apartment in Boulder.  It came from a cake contest I saw on The Food Network, and it was around the time "My Big Fat Greek Wedding" was popular, when was that?  I just looked it up - 2002, that's about right.  The woman who won the contest came from a family that owns and runs a pecan farm in Georgia, so she wanted to show them off.  I was enthralled, and once I made it and tasted it, I was hooked.  It's still one of my favorites - it's both messy and pretty at the same time (like life), and the flavors are unique but amazing - chocolate cinnamon cake, and sweetened condensed milk icing.  Plus lots of pecan and marshmallow bumps.  

So yeah, life gets a little bumpy sometimes, but a cake like this can smooth things out for at least a few moments.

 

My Big Fat Bumpy Life Cake (print recipe)
Cake:
1 (14 oz.) can sweetened condensed milk, divided
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 cup butter flavored shortening
1 cup sugar
1 cup firmly packed brown sugar
4 eggs
2 tsp vanilla extract
1 cup buttermilk
1/2 cup cocoa powder
1 cup hot water

Icing:
1/4 cup butter flavored shortening
Sweetened condensed milk (reserved from cake)
1 cup powdered sugar

Toppings:
1/2 cup miniature marshmallows
1 cup coarsely chopped pecans

Drizzle:
1/3 cup cocoa powder
3 T vegetable oil

1.  Preheat oven to 350.  Grease a 12-cup Bundt with nonstick cooking spray.  Measure out 1/3 cup of the sweetened condensed milk for using in the cake.  Reserve the rest for the icing.

2.  Combine the flour, baking soda, salt and cinnamon together in a medium bowl; set aside.

3.  In the bowl of an electric mixer combine the shortening, sugar, brown sugar, eggs, 1/3 cup sweetened condensed milk, and vanilla; beat at medium speed until creamy and fluffy.  Add buttermilk and cocoa and beat until blended.  Add flour mixture and beat on low to blend.  Then increase the speed to medium and beat for 5 minutes.  Stir in hot water with a spoon until just blended.  Pour batter into prepared Bundt pan and bake for 45 to 55 minutes, until a toothpick comes out clean.  Cool for 5 minutes in the pan; remove to a serving plate and cool to room temperature.

4.  Combine icing ingredients in the bowl of an electric mixer and beat at medium speed until smooth.  Stir the ingredients for the drizzle together until well combined and set aside.  Frost the cake with the icing and fill up the hole in the center if you wish.  Sprinkle the marshmallows and pecans evenly over the icing.  Decorate with the chocolate drizzle and serve.

 Recipe from Sandi Klingler, Food Network Cake Contest Winner 

Toasted Marshmallow Ice Cream

Well this recipe is pretty much the hit of my summer. There are few flavors more summery than toasted marshmallow. And this ice cream honestly captures that flavor - because that's what it is! You basically toast a whole bag of marshmallows, puree them with a vanilla custard base, and churn it in your ice cream machine. Voila!

And it goes without saying (but I'm gonna say it), the s'mores variation possibilities are pretty much endless. Pour on fudge sauce and sprinkle with graham crumbs. Serve on chocolate pie with graham crust. Sandwich between chocolate cookies and roll in graham crumbs. Or sandwich in graham crackers and dip in chocolate - wouldn't that be pretty? How about a s'mores parfait? S'mores milkshake? Oh my. It all sounds so sugary I need a potato chip. I mean a carrot. But you - what you need is this ice cream. So put your machine bowl in the freezer and marshmallows on the list - you are making this tonight!

Toasted Marshmallow Ice Cream

10 ounces marshmallows
2 cups skim milk
1 cup heavy cream
5 egg yolks
scant 1/2 cup sugar
1 vanilla bean (split in half and scraped)
1 tsp vanilla
pinch salt

There are two options for toasting the marshmallows in the kitchen. You can use a broiler (not recommended) or use a torch (recommended). I don't have a torch so I used the broiler. You just have to watch them seriously carefully, and the browning will be uneven. But you can make it work.

Broiler method:

Move one of the shelves in your oven to the highest possible position and preheat the broiler at high for a few minutes. Meanwhile, line a large sheet pan with parchment paper or a silicone mat and spread the marshmallows over the pan in a single layer. Place the pan directly under the broiler and watching closely, let them start to brown. Seriously, for me it was like 12 seconds. Do not take your eyes off them. Once they start to toast remove and place in the refrigerator to cool completely. Then flip each marshmallow over and toast the other side. If the marshmallows start to expand too much make sure to remove them before they hit the heating element. My element browned them unevenly so I ended up kind of shifting the pan around every few seconds with the door open to toast them as well as I could.

Torch method:

Spread the marshmallows out in a single layer on a sheet pan lined with parchment or a silicon mat (recommended). Light the torch and begin toasting the marshmallows. If the marshmallows catch fire, blow them out, careful not to blow on the torch and mindful that you’re holding something that could burn down your house. You’ll need to rotate the marshmallows to toast every side. Be careful because the marshmallows can get very hot!

Making the ice cream base

Transfer the toasted marshmallows to the blender. Put the milk and the vanilla bean and scrapings in a heavy bottomed pan and turn the heat to medium. Stir regularly bring the milk up to a light simmer (it should be steaming, but not boiling much). While the milk warms up, put the egg yolks, sugar, and salt into a bowl and whisk together vigorously until the mixture is pale yellow.

Once the milk is hot, remove the vanilla bean and add about 1/4 cup of the milk to the egg yolk mixture while stirring. Once the milk and eggs are well mixed, add a little more hot milk and mix again. You’re gently warming the eggs so that you don’t end up with creamy scrambled eggs. Then pour the yolk/milk mixture into the milk in the pan and start stirring gently, but constantly. Allow the mixture to heat back up to steaming, but make sure that the mixture doesn’t boil. The mixture should thicken up to about the consistency of heavy cream. Take it off the heat and stir vigorously for about 3 minutes to cool slightly and then pour into the blender with the marshmallows.

Cover the blender and run it for about a minute to mix well and then allow the mixture to sit for a couple of minutes (this helps the remaining marshmallow chunks to start breaking down. Unless you want chunks, which I think is pretty good). Run the blender again for about a minute and then add the vanilla and the cold cream and run the blender for about 30 seconds more. Pour the mixture into a bowl, cover, and place in the refrigerator. Refrigerate for at least 8 hours. Right before churning in your favorite ice cream maker, whisk the ice cream mixture to thoroughly blend everything together. Churn in your ice cream maker and then allow the ice cream to ripen (freezer harden) in the freezer for at least two hours.

Recipe from RoastingRambler.com

Salted Peanut Bars

It was Teacher Appreciation Week at my daughter's preschool and I was looking for something kid-easy we could whip up for her teacher. These were a sure bet, with only three ingredients (all of which are yummy to snitch while making.)

These look a bit peanut-brittley but they are nice and soft. Not gooey, but definitely elastic. Take a bite and pull your arm full length almost before it stops stretching. The fabulously marshmallowy chewy texture, with the rich caramel flavor and crunchy salty peanuts is a sure bet anytime. Isn't it Self-Appreciation Week?
Salted Peanut Bars (print recipe)
Nonstick cooking spray
2 1/4 cups coarsely chopped roasted salted peanuts
50 store-bought soft caramel squares, unwrapped (about 14 oz.)
1 cup mini marshmallows

1. Lightly coat an 8-inch square baking dish with cooking spray. Line with parchment paper, leaving a 1-inch overhand on all sides, then lightly coat parchment with spray. Cover paper with 1 1/4 cups peanuts.

2. In a medium pot, combine 1 T water, caramels and marshmallows over medium heat. Cook, stirring frequently, until caramels and marshmallows melt and mixture is smooth, about 8 minutes. Immediately pour over peanuts, then top with remaining 1 cup peanuts. Let cool until set, about 2 hours, then cut into 16 bars. (Store in an airtight container with parchment in between layers, up to 2 days. Longer than that, they will start to spread and lose shape.)

Recipe from Everyday Food

Marshmallow Butterscotch Bars

What is butterscotch and why do these get that delectable name? Luckily I know the answer. First you've got caramel, which is white sugar heated until it caramelizes (duh), or turns brown. Toffee, brittle and butterscotch are all in the caramel family; butterscotch is caramel paired with butter. Um, besides chocolate, what could be better? Only butterscotch with marshmallows.

These are sweet. I mean sweeeeet. And a little gooey but not ooey-gooey. Brown sugar, coconut, and vanilla are the big players here, and with the crunch of pecans and puffy toasty-ness of marshmallows they are indulgently delightful. Don't forget the final drizzle of caramel sauce on top!
Marshmallow Butterscotch Bars (print recipe)
Coconut-Butterscotch Bottom:
1/3 cup butter
1 1/2 cups flaked or shredded coconut
3/4 cup chopped pecans
2/3 cup packed brown sugar

Marshmallow-Butterscotch Top:
1/2 cup butter, softened
1 cup packed brown sugar
1/2 tsp baking soda
1/4 tsp salt
3 eggs
1/2 tsp vanilla
1 1/2 cups all-purpose flour
1 1/2 cups tiny marshmallows
1/2 cup chopped pecans
Caramel-flavored ice cream topping

1. Preheat oven to 350. Grease a 9x13 baking pan; set aside. In a small saucepan, heat 1/3 cup butter over medium heat until melted. Stir in coconut, 3/4 cup pecans and 2/3 cup brown sugar. Press mixture evenly into bottom of the prepared pan; set aside.

2. In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup brown sugar, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in flour until combined. Stir in 1/2 cup of the marshmallows and the 1/2 cup pecans. Carefully spread mixture over coconut layer.

3. Bake in the preheated oven about 25 minutes or until top is evenly browned (center may jiggle slightly when gently shaken.) Increase oven temperature to 450. Sprinkle with the remaining 1 cup marshmallows. Bake about 3 minutes or until marshmallows are lightly browned.

4. Cool in pan on a wire rack. Cut into bars. If desired, drizzle with caramel topping. Makes 24 bars.

Recipe from Better Homes and Gardens Holiday Baking magazine, December 2010

MINTY Week #2 Candy Cane Marshmallows

Have you ever made homemade marshmallows? They're super easy! Kinda. Actually, I didn't even make these. But two different friends did so I have drawn on their knowledge to bring you these minty delights. Kids love 'em (number one lunchbox dessert request.) I put one in my hot chocolate and it was melty mint chocolate heaven.

The pictures come from some marshmallows I picked up at a cookie exchange. She followed Martha Stewart's recipe and made them in an 8x8 pan, which makes pretty but strangely tall mallows. Then my friend Shanna made them, a single recipe but in a 9x13 pan, and that made more regular size marshmallows, which I prefer.Pay close attention to the notes in step 4. Those marshmallows set up fast so either skip the food coloring or keep consistency in mind if you want to use it. Maybe beat for a little less time so they are not quite so set to allow for swirling, or try swirling coloring in before pouring into pan. Just something to be aware of.

Candy Cane Marshmallows
Vegetable-oil cooking spray
2 cups sugar
1 tablespoon light corn syrup
4 packages (1/4 ounce each) unflavored gelatin
3/4 teaspoon peppermint extract
2 large egg whites
2 teaspoons red food coloring
Powdered sugar for dusting

1. Coat a 9x13 pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.

2. Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside.

3. Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff (but not dry) peaks form. Whisk gelatin mixture into sugar mixture; with mixer running, gradually add to egg whites. Mix on high speed until very thick, 12 to 14 minutes.P

4. Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. *Shanna found this tricky because the marshmallows were already too "set" to swirl food coloring in. If yours seems very thick and set, try dropping a few dots of food coloring into the mixture in the bowl, folding a few times with a rubber spatula to swirl, and then pouring into lined pan. Or you can just skip the food coloring.* Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares.

5. The cut sides will be sticky, so we recommend a light toss in powdered sugar to dry them. Pour some powdered sugar on a plate and gently roll/press cut sides into the sugar. Then toss the marshmallow between your hands a few seconds to shake excess off. This extra step is worth it if you are not immediately using your marshmallows. Makes about 4 dozen yummies.
Recipe adapted from Martha Stewart Living, December 2004

Marshmallows made by Shanna S.

Click here for printable recipe

Marshmallow Brownies

These are major crowd pleasers and they make a ton (especially if you one-and-a-half it like I did and make it in a jelly roll pan.) Super sweet and fudgy - who doesn't like chocolate and marshmallows?

But it's important to plan ahead. These babies need at least 12 hours to set at room temperature so make them the day or night before you plan on serving.

Marshmallow Brownies (printable)
2 sticks margarine, softened
1/3 cup cocoa
2 cup sugar
4 eggs, beaten
2 tsp vanilla
1 1/2 cups flour
1/4 tsp salt
1 1/2 cups nuts, chopped
1 bag mini marshmallows

1. Preheat oven to 350. Spray a 9 x 13 pan* with cooking spray.

2. Cream margarine, cocoa and sugar. Add eggs, one at a time, and vanilla. Add dry ingredients and nuts. Pour into 9 x 13 pan*.

3. Bake at 350 degrees for 20-25 minutes (don't overbake - they will get a few more minutes to cook after you put on the marshmallows.) Spread with a layer of marshmallows, covering entire pan. Return to oven for 3 minutes. Cool, in pan, for 10 minutes on wire wrack. Then frost while still warm.

Frost with:
1 stick softened butter
1 2/3 cups powdered sugar
1/3 cup cocoa
1/3 cup evaporated milk

1. Mix all ingredients together to make a smooth glaze. Drop globs of frosting around on marshmallows and gently spread so the marshmallows aren't disturbed. This takes a bit of time but is do-able. Make sure the frosting covers every marshmallows and goes to the very edges of the brownies.

2. Allow to rest at least 12 hours before cutting. Do not cover while it rests. Just leave on counter, uncovered, until ready to eat!

*One-and-a-half brownie recipe to fit in jelly roll/cookie sheet. That means 3 sticks of margarine, 1/3 cup plus 2 1/2 T cocoa, 3 cups sugar, 6 eggs, 3 tsp vanilla, 2 1/4 cups flour, 1/4 plus 1/8 tsp salt, 2 1/4 cups nuts, and one bag of marshmallows is still enough to make a single layer. Do NOT double frosting recipe (single recipe is still enough.)

Recipe from Shanna Stratton

Peanut Butter and Chocolate Crispy Squares

This recipe is one of my TOP 5 FAVORITE TREATS OF ALL TIME. I can eat THE WHOLE PAN. I think they are PERFECT. I can make fancy twisty yeasty bread, all-afternoon back-breaking cakes, painstaking pastries, but when I want something sweet, these ALWAYS fit the bill. Anyone can make these for me ANYTIME. But if you don't, I WILL.
Peanut Butter and Chocolate Crispy Bars
3 T unsalted butter, plus more for baking dish

4 cups miniature marshmallows

1/3 cup creamy peanut butter, preferably natural

1/2 tsp coarse salt

6 cups puffed rice cereal

nonstick cooking spray or butter, for pressing

1 pkg (12 oz.) semisweet chocolate chips, melted

1/4 cup chopped, roasted salted peanuts

1. Butter an 8-inch square baking dish*. In a large pot, combine marshmallows, peanut butter, butter, and salt. Cook over medium, stirring, until melted, about 4 minutes. Add cereal and stir to combine.

2. With a wooden spoon greased with cooking spray or butter, press half the cereal mixture into dish. Spread half the melted chocolate on top. Repeat with remaining cereal mixture and chocolate; sprinkle with peanuts. Makes about 16 squares. Store in airtight container up to 3 days.

* Double the recipe to make in a 9 x 13 pan. But careful, I might come over and eat THE WHOLE PAN.

Recipe from Everyday Food, July/Aug 2010

S'mores Pie

I don't know if it was the recent church campout, that I was in charge of, and was so stressed out at that I never got to make a darn s'more, or if it was the five bags of marshmallows and six boxes of graham crackers leftover from said campout, or just the fact that I hadn't made a good chocolate dessert in awhile, but when I crossed this recipe, there was no doubt. I was making this next.
It's just so toasty! And chocolately! And grahamy! And yes, "grahamy" is a word, why would you even question? Under those toasty devils is a thick chocolate fudge/ganache filling, all held in by a loving homemade crust. No camping required.

Careful when reading Step 3. I didn't like the way the original recipe did it so I've made my own notes and suggestions for next time. There will definitely be a next time.

S'mores Pie
Crust
1 1/3 cups graham cracker crumbs (about 1 plastic wrapped package of crackers)
1/3 cup granulated sugar
5 T unsalted butter, melted

Filling
5 oz. premium dark chocolate, chopped
1/2 cup whole milk
2 T unsalted butter, cut into pieces
Pinch of salt
1/2 tsp pure vanilla extract

Topping
18 large, fresh purchased marshmallows

1. Preheat oven to 350. In a medium bowl, mix the graham crumbs, sugar and melted butter until well blended and crumbly. Transfer to a 9-inch freezer-to-oven pie pan and lightly press onto the bottom of the pan. Bake until set and fragrant, 12 to 15 minutes. Transfer to a wire rack and let cool to room temperature.

2. Place the chocolate in a medium heatproof bowl (I used the same as for mixing the crust.) In a small saucepan over medium heat, heat the milk and butter until the butter is melted and small bubbles form around the edges of the pan. Stir to combine. Pour the hot milk mixture over the chocolate. Let stand for several minutes, then stir until the chocolate is melted and the mixture is smooth. Stir in the salt and vanilla until blended. Let cool completely. Pour into the crust and refrigerate until well chilled, at least 4 hours or preferably overnight.

3. *Here is what the original says: Heat the oven broiler to low. Cut each marshmallow in half crosswise and arrange the halves, cut side down, to cover the top of the pie. Place the pie on the lowest rack of the oven until the marshmallows toast. Watch carefully; once they start to brown, they toast quickly. Serve while the marshmallows are still warm.

*Here is what I say: What is the point of me chilling the chocolate filling overnight for it to just melt in the oven while I wait 15 minutes for the marshmallows to toast under a low broiler? I say, heat broiler to HIGH. Put marshmallows on pie as directed above. Place pie on MIDDLE oven rack and do not take your eyes off it while they toast. You want the marshmallows to toast without the filling completley melting. But even though mine melted, it was still oh-so-yummy. And gooey just like a real s'more.

Recipe from Deep Dark Chocolate: Decadent Recipes for the Serious Chocolate Lover by Sara Perry

Mississippi Mud Cookies

You just never know where the next recipe is going to come from. My mom gave this to me - it was on a Southern Living subscription tear-out card in one of her magazines. And I can see why they chose it to sell their magazine. Soft double chocolate pecan cookie with gooey toasty marshmallows on top? As long as these cookies were sitting around on our counter, which wasn't long, I ate a lot of these. I guess the baby was craving them.

It kinda makes me want to think of what else I can put marshmallows on before baking. Gingersnaps? Cinnamon rolls? Chocolate biscotti? Mmm... Ideas?

Mississippi Mud Cookies
1 cup semisweet chocolate morsels

1/2 cup butter, softened

1 cups sugar

2 large eggs

1 tsp vanilla

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1 cup chopped pecans

1/2 cup milk chocolate morsels

1 cup plus 2 T mini marshmallows

1. Preheat oven to 350. Microwave semisweet chocolate morsels in a small microwave-safe glass dish at HIGH 1 minute or so until smooth, stirring every 30 seconds.

2. Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs, 1 at a time, beating until blended after each addition. Beat in vanilla and melted chocolate.

3. Combine flour, baking powder, and salt; gradually add to chocolate mixture, beating until well blended. Stir in chopped pecans and 1/2 cup milk chocolate chips.

4. Drop by heaping tablespoonfuls onto parchment (or silicone) lined baking sheets. Press 3 marshmallows into each portion of dough. Bake 10 to 12 minutes or until set. Remove to wire racks to cool. Makes about 3 dozen.

Recipe from a tear-out Southern Living subscription card

Marshmallow Popcorn Bars (by Michelle)

If you are bored of regular Rice Krispy Treats and want to mix things up a little bit, this is a variation. You use popcorn instead of Rice Krispies. It is a little messier to make, and it is a little harder to make sure that all of the popcorn is coated equally with the marshmallows. In the end though, it is very tasty, and my kids loved it. I can imagine using food coloring, or throwing in other ingredients to jazz it up a little more as well.Marshmallow Popcorn Bars
2 tablespoons unsalted butter, plus more for the dish
1/2 cup popcorn kernels or one 3.5 ounce package plain microwave popcorn
1 10 ounce bag marshmallows

1. Butter a 9x13 inch baking dish. Pop the popcorn according to the package directions.

2. Melt the butter and marshmallows in a large saucepan over medium-low heat, stirring until smooth, 5 to 7 minutes.

3. Fold in the popcorn until coated. Press into the prepared dish and let sit for 10 minutes before cutting into 24 bars.

Tip: The bars are best served within 6 hours but can be made and stored at room temperatuire, covered, up to 1 day in advance. (The longer they sit, the harder they will get, so fresher is MUCH better).

Recipe from Real Simple

Chocolate-Hazelnut Marshmallow Bars (by Michelle)

Before you start making these, just ask yourself a few questions:

1) Do you LOVE chocolate?
2) Are you a fan of marshmallows?
3) Should nuts be their own, fabulous, food group?
4) Has your sweet tooth gone too long unsatisfied?

These bars are super sweet, so you will only need to eat them in small doses, but they are great. Because you are essentially making a chocolate bark, the bars need to stay refrigerated until you are serving them. In terms of goody platters, you will want to add them right before delivering the plate. I shook some cocoa and powdered sugar on the top for aesthetics as well.

Chocolate-Hazelnut Marshmallow Bars
1 10.5 ounce package tiny marshmallows
1 cup hazelnuts (filberts), toasted and coarsely chopped
2 1/2 cups semisweet chocolate pieces
1/2 cup chocolate-hazelnut spread
1/2 cup whipping cream
1/4 cup butter, softened
Powdered sugar (optional)

1. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan; set aside. In a very large bowl combine marshmallows and nuts; set aside. In a medium saucepan heat and stir chocolate pieces, chocolate-hazelnut spread, cream, and butter over medium-low heat until smooth.

2. Add chocolate mixture to marshmallow mixture; stir to coat well. Spread mixture evenly in prepared pan; pressing down lightly. Cover and chill fopr 30 minutes. (I found that after an hour it still wasn't "set" so I left it in the fridge over night. When I got it out the next day, it was perfect.)
3. Use foil to lift chilled mixture from pan. Cut into 18 bars. Cut each bar in half diagonally. If desired, sprinkle lightly with powdered sugar.

Refrigerate up to 3 days. Keep chilled until ready to serve.Recipe from Better Homes and Gardens Ultimate Cookies

S'mores Cookies (by Celeste)

Guest Baker Celeste is my cousin and, more recently discovered, baking kindred spirit. Anyone who says that Ghiradelli White Chocolate Raspberry Muffins are, "the recipe I've been waiting for my whole life," is in the club. Celeste made her sister's wedding cake last summer, a fact she doesn't want people to know because she never wants to do it again, and it was divine. She apologizes for her camera, but any lack in quality is made up for in quantity.Holy cow. Those are the only two words that come to mind. If you hate s'mores you might still love this cookie. The little bit of cinnamon in the batter, the shredded oats, and the fun topping of chocolate and mallow make this super delicious. I took a picture of these cookies on a tray. Ten minutes later, I should have taken another picture - there were three left. Two thumbs up!Note: I made these cookies twice as big as they were supposed to be (they spread out more than I thought they were going to) and thus had to double up on the marshmallow tops. Normal cookies would only have one mallow over the chocolate. But I do highly recommend the additional fluffy toasted goodness.

S'mores Cookies
1/2 cup rolled oats
1 cup all-purpose flour (spooned and leveled)
1 cup whole wheat flour (spooned and leveled)
3/4 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 cup butter, softened
3/4 cup brown sugar
1 large egg
6 oz bittersweet or semisweet chocolate, cut into 30 squares
15 large marshmallows, halved horizontally

1. Preheat oven to 350. In food processor, pulse oats until finely ground. Add flours, cinnamon, baking soda and salt. Pulse to combine.

2. In a large bowl, using electric mixer, beat butter and sugar until light and fluffy. Add egg (here's where I added in a splash of vanilla as well.) With mixer on low, beat in flour mixture until just combined.3. Drop by tablespoons, 1 inch apart, onto two baking sheets. Top each with chocolate squares. Bake until just lightly golden, 11 to 13 minutes (note: they will color on top in the broiler, in the next step, so really only bake until lightly golden!) Rotate sheets halfway through.

4. Remove from oven; heat broiler. Top cookies with a marshmallow half. One sheet at a time, broil until marshmallow is golden brown (about 1 minute - watch them!) Transfer cookies onto wire rack to cool. Makes about 30.

Serious cookie lovers

Recipe from marthastewart.com

Easy Dipped Marshmallows and Oreo Truffles

It all started with the Sister missionaries. They're young 20-something women who are serving as missionaries for The Church of Jesus Christ of Latter-Day Saints. One day in October, Sister Hahn and Sister Lau showed up with a baggy of something yummy for me. They knew about my baking obsession, and had dropped by on more than one afternoon to find me up to my elbows in flour and dough, always leaving with a plate full of something. Sister Hahn shared my sweet tooth and told me about a few favorites they make in her family.

On this particular afternoon, she had brought me some dipped marshmallows. But they were more than just dipped. They were dipped in caramel (use caramel dip for apples, usually found near the produce section; soften a few seconds in microwave if necessary), then white chocolate (use the good stuff like Ghiradelli), then rolled in cinnamon sugar. They looked totally cool. And they tasted amazing - more than the sum of their parts - something I cannot explain in words and you have to just try for yourself. Then she told me about another family favorite - Oreo truffles - and I knew what I had to do.

I made an appointment with the Sisters. I wanted them to come over and dip stuff with me. I asked them to call it service (part of their required 4 hours a week.) I melted and crushed before their arrival. And when they came it was a sugarfest free-for-all. Marshmallows were dipped as described above as well as in chocolate, white chocolate, pistachios, crushed candy, and sprinkles. Kraft caramels got the treatment as well.

Oreo Truffles are made as follows: Crush a bunch of Oreos and soften some cream cheese. Proportion is 1 block of cream cheese to 1 bag of Oreos (we did half of each.) Stir and mix together. Roll into bite-size balls, place on cookie sheet, and chill in the freezer. When nice and hard, dip into dark or white chocolate, using a fork. Chill again in the fridge until ready to serve. Totally rich and YUM!Thank you, Sisters!