Items tagged "marshmallows":
Marshmallow Brownie Bites
- 1 brownie mix
- white melting chocolate (like Candiquik)
Bake the brownies according to the 2 egg directions on the box. Let cool completely.
Cut into small bite size pieces. Flatten each piece and place a marshmallow in the center of the flattened brownie. Roll into a ball and place on a wax paper lined tray. After you have rolled all the brownies, place in the freezer for about 20 minutes.
Melt the white dipping chocolate in the microwave with a small amount of shortening, being careful not to burn it. Dip each brownie bit in the chocolate using a toothpick. Set back on the wax paper and top with sprinkles or colored sugar. Let set.
- 3 cups (375grams/13.23oz) all purpose flour
- 1/2 cup (112.5grams/3.97oz) white sugar
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 3/8 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 12 tablespoons (170grams/ 6 oz) unsalted butter
- 3 eggs, whisked together
- Chocolate glaze, recipe follows
1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.
3. Add the eggs and mix until combine.
4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
6. Preheat the oven to 375 degrees F.
7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
9. cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.
10. Line a cookie sheet with parchment or silicon mat.
11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
12. Lift out with a fork and let excess chocolate drip back into the bowl.
13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil
1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.