Explore by Tags

Entries tagged with 'marshmallows'

Easy Indoor No Bake S'more Bars

Serious Eats Yvonne Ruperti 4 comments

Take the campfire inside with these toasty marshmallow treats. More

No-Bake Super Chewy Chocolate Chip Peanut Butter Oat Bars

Serious Eats Yvonne Ruperti 12 comments

Wanna know the secret to seriously chewy oatmeal bars? Marshmallow. Peanuts and chocolate add a great final touch. More

Golden Grahams S'mores Bars

Serious Eats Alexandra Penfold 4 comments

Yup, these gooey cereal bars of your childhood taste just as good now as they did then. More

Max and Eli Sussman's S'mores with Maple-Bourbon Marshmallows

Serious Eats Kate Williams 2 comments

Throw some bourbon and maple syrup into homemade marshmallows as Max and Eli Sussman suggest in This is a Cookbook, and you've got an excellent adult-style treat. The brothers take their marshmallows one step further by incorporating them into a year-round take on s'mores (with ganache instead of Hershey's). These are no girl-scout dessert--they're boozy, sweet, and the sheer size of the marshmallows will gleefully turn even the most resolute health nut on the path to diabetes--but they're totally worth it. More

Campfire Cookies

Serious Eats Carrie Vasios Mullins 3 comments

These chunky campfire cookies include all your summer s'mores ingredients: chopped up Hershey's bars, graham crackers, and marshmallows. More

Mallomar Pie

Serious Eats Lauren Weisenthal 6 comments

Just like a Mallomar, this pie is all about the marshmallow, which is accented with texture and richness from the graham cracker crust and chocolate glaze shell. More

Chocolate Rice Krispie Treats

Serious Eats Yvonne Ruperti 8 comments

Get your chocolate on with these triple chocolate infused crispy bars. Unsweetened chocolate balances the sweet marshmallow, and a sprinkling of salt tops it off. More

Chocolate Malt Marshmallows

Serious Eats Caroline Russock Post a comment

Once you've figured out the method to marshmallow making madness a whole world of puffy possibilities opens up to you. These Chocolate Malt Marshmallows from Shauna Sever's Marshmallow Madness take marshmallows to the soda fountain, creating a poppable version of a chocolate malted. More

Crème De Menthe Marshmallows

Serious Eats Caroline Russock Post a comment

Dyed a lovely mint green from Crème De Menthe, these marshmallows are studded with mini chocolate chips and dipped in bittersweet chocolate. We love the idea of flavoring marshmallows with liqueur but if you're not feeling like a cocktail you can always sub in peppermint extract and a few dashes of green food coloring for a similarly festive mallow. More

Sea Salt Caramel Swirl Marshmallows

Serious Eats Caroline Russock 7 comments

Mastering the art of marshmallow making gives candy makers the opportunity to play with all sorts of exciting flavors because, after all, the marshmallow really is just a squishy blank canvas. We have to tip our hats to Shauna Sever, author of Marshmallow Madness for having the foresight and vision to bring together two of our favorite confections in these Sea Salt Caramel Swirl Marshmallows. And if you're wondering, they're just as great as they sound. Tender, bouncy vanilla marshmallows run through with ribbons of sweet and salty caramel. More

Chocolate-Filled Vanilla Marshmallows

Serious Eats Caroline Russock 3 comments

These Chocolate-Filled Vanilla Marshmallows from Shauna Sever's Marshmallow Madness is the perfect way to ease into the wonderful (and not all that difficult) world of marshmallow making. The recipe is three in one: Classic Vanilla Marshmallows, powdery coating, and a creamy chocolate ganache filling. More

Stained Glass Windows

Serious Eats Alexandra Penfold 1 comment

If you aren't able to find multicolored marshmallows, you can use regular mini-marshmallows, or substitute, as I did, two-thirds of a bag of large red and green Christmas marshmallows (cut down to mini-marshmallow size) and 1/3 of a bag of regular mini-marshmallows. More

Crispy Cereal Marshmallows

Serious Eats Bravetart 7 comments

The secret to crispy marshmallows is homemade corn syrup, a less stable version of what you buy at the store. Sounds like a bad thing, but it's not. You see, it's that very instability we need. During the candy making process, this syrup begins to crystallize due to its instability. This starts a chain reaction that ultimately results in "defective," crunchy marshmallows. Terrible for s'mores and Rice Krispie treats, but a thing of beauty for cereal. More

Honey Vanilla Fluff

Serious Eats Lucy Baker 2 comments

I love the way the delicate honey notes in this Fluff pair with salty-sweet peanut butter. It is even creamier and gooier than store-bought versions, which (trust me) is a very good thing. It makes for a five-napkin sandwich.... More

Cakespy: Leftover Peeps S'more Ice Cream Pie

Serious Eats cakespy 1 comment

Here's a perfect way to make use of those surplus sugarcoated marshmallow creatures: Peeps S'more Ice Cream Pie. Made by filling a buttery graham cracker crust with rocky road ice cream, this frozen delight gets a sweet finish with broiled Peeps nesting on top. More

Gluten-Free Tuesday: Whoopie Pies

Serious Eats Elizabeth Barbone 14 comments

As someone who grew up near New England (whoopie pie territory) I always felt that packaged chocolate snack cakes, like Suzy Q's, were a poor imitation of the whoopie pie. When I want chocolate cakes sandwiched together with sweet, creamy icing, nothing but a whoopie pie will do. More

Chocolate Peppermint Marshmallows

Serious Eats Lucy Baker Post a comment

[Photograph: Lucy Baker] Forget plain, boring old vanilla marshmallows. These pack a double punch of chocolate and peppermint schnapps and are just the thing for topping off a mug of holiday cocoa.... More

Classic Marshmallows, and Some Variations

Serious Eats Kumiko Mitarai 15 comments

Many marshmallow recipes will instruct you to whip hot sugar syrup into beaten egg whites. I've made many batches of marshmallows this way and they turn out fine, but my favorite method is to beat the syrup and egg... More

Vegan Marshmallows

Serious Eats Kumiko Mitarai 8 comments

These marshmallows, a kind of mochi/marshmallow hybrid, are tasty eaten plain, added to hot cocoa, or toasted in the toaster oven with graham crackers and vegan chocolate. More

Fluffernutter S'mores

Serious Eats HeartofGlass 6 comments

While I used 1 cup of chocolate chips and 1 cup of peanut butter chips, you can adjust the ratio depending on your preference. From Cookie Madness Note for Salt Fiends: Substituting some of the chocolate chips with peanut butter... More

More Posts