4 or 5 medium red or green apples, cut into wedges
10 oz bag miniature marshmallows
Spread peanut butter onto one side of each apple wedge. Using miniature marshmallows, position the "teeth" in place onto one of the apple wedges. Top with other apple wedge so that the peanut butter acts as a cement for the marshmallow "dentures."
1/2 cup butter
2 (1 ounce) squares unsweetened chocolate
1 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/2 cups all-purpose flour
1/2 cup milk
1 (16 ounce) package large marshmallows
Preheat oven to 350 degrees F. Lightly grease cookie sheets or line with parchment paper. Melt butter and chocolate in small heavy saucepan over low heat; stir to blend. Remove from heat; cool.
Beat egg, brown sugar, vanilla and baking soda in large bowl until light and fluffy. Blend in chocolate mixture and flour until smooth. Slowly beat in milk to make light, cake-batter-like dough. Drop dough by teaspoonfuls 2 inches apart onto prepared cookie sheets.
Bake 10 to 12 minutes or until firm in center. Cut marshmallows in half. Immediately place halved marshmallow, cut side down, onto each baked cookie. Return to oven one minute or just until marshmallow is warm enough to stick to cookie. Remove to wire racks to cool. Frost with Fudge Frosting (below).
1 1/2 (1 ounce) squares unsweetened chocolate
1/4 cup butter
1 1/2 cups confectioners' sugar
1 egg white
1 teaspoon vanilla extract
Melt chocolate and butter in small heavy saucepan over low heat; stir to blend. Beat in powdered sugar. Beat in egg white and vanilla, adding a little water, if necessary, to make smooth, slightly soft frosting.
2 cups mini-marshmallows
1 cup brown sugar
1 chocolate cake mix
1/2 cup cocoa
2 cups hot water
Preheat oven to 350 degrees F. Prepare chocolate cake mix according to the box. Mix marshmallows, brown sugar, cocoa, and water in a bowl. Pour into a greased 9x13-inch pan. Spoon cake mix on top of marshmallow mixture, but don't mix them. Bake for 45 minutes. Then, after the cake cools, flip over onto a cookie sheet. Be careful -- the marshmallow mixture might run. No need to frost.
Chocolate Marshmallow Slices
1/2 cup butter or margarine
1 package (12 ounces) semisweet chocolate chips (2 cups)
1 package miniature marshmallows (10&1/2 ounces)
1 cup finely chopped nuts
In medium saucepan over low heat, melt butter and chocolate chips. Stir constantly until well blended. Remove from heat; cool five minutes. Stir in marshmallows and 1 cup nuts. Do not allow marshmallows to melt. On wax paper,shape mixture into two 7-inch long rolls. Wrap in foil; refrigerate about 20 minutes. To coat rolls, roll in additional nuts. Wrap; refrigerate overnight. Cut rolls into 1/4" slices. Store in airtight container in cool, dry place. Makes about three dozen slices.
Variation: Chocolate Rainbow slices: Substitute colored and flavored miniature marshmallows for regular miniature marshmallows.
2 cups milk chocolate chips
1 cup peanut butter
10 oz. bag large marshmallows
Round decorative toothpicks
Insert toothpicks into marshmallows to act as a Popsicle-type stick. Dip top of marshmallow into the peanut butter. Set aside on waxed paper lined plate. Melt chocolate chips in the microwave, on stove top, or in a double boiler until melted. Do not overcook! Dip peanut butter end of marshmallow into the melted chocolate, and then immediately dip into the chocolate sprinkles. Place on waxed paper to cool.
Cautionary tip: Use rounded toothpicks when working with, or making these for, small children. You may also replace the toothpicks for lollipop or ice cream sticks.
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