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S'mores Pretzel Bites
Appetizer

S'mores Pretzel Bites

4.5

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Line a baking sheet with parchment paper. Place a heaping teaspoon of marshmallow cream off center on Snack Factory® Pretzel Crisp®. Place on prepared sheet. Freeze for at least 15 minutes.
  2. 2 Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
  3. 3 Line a work surface with waxed paper. Dip marshmallow-covered half of pretzels in melted chocolate about halfway up. Place on waxed paper and immediately sprinkle with graham cracker crumbs. Allow chocolate to harden before removing bites from waxed paper, about 5 minutes.

By SunnyDaysNora

Easy Fruit Dip
Snack

Easy Fruit Dip

4.5

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Place marshmallow creme and cream cheese in a microwave-safe bowl. Place in microwave and cook on medium-high in 20 seconds increments until softened.
  2. 2 Stir cherry juice into marshmallow-cream cheese mixture. Cover and refrigerate until chilled.

By NATALIE L

Best Fruit Dip
Snack American

Best Fruit Dip

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather cream cheese and marshmallow creme.
  2. 2 Place cream cheese and creme in a medium bowl
  3. 3 Blend cream cheese and marshmallow creme with an electric mixer until smooth and well combined.
  4. 4 Serve with fruit and enjoy!

By Crystal Gossett

Creamy Fruit Dip
Snack

Creamy Fruit Dip

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a mixing bowl or food processor, combine the cream cheese and marshmallow creme . Blend until smooth. Add the vanilla. Continue blending until the mixture is thick and creamy.

By Pam Berndt

Marshmallow Corn Chip Treats
Snack

Marshmallow Corn Chip Treats

5.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Butter a 9x13-inch pan. Melt butter in a saucepan over medium-low heat. Add the marshmallow creme and stir until melted. Stir in the corn chips, making sure they are well coated with the marshmallow mixture.
  2. 2 Using buttered spatula or waxed paper, press mixture evenly and firmly into the prepared pan. Cut into squares when cool.

By StinaDarling

Fruit Pizza with Marshmallow Fluff
Dessert

Fruit Pizza with Marshmallow Fluff

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Smooth refrigerated sugar cookie dough into an approximately 1/4-inch-thick layer onto an ungreased baking sheet.
  3. 3 Bake in the preheated oven until edges are lightly browned and center is no longer doughy, about 10 minutes.
  4. 4 Blend marshmallow creme and cream cheese in a medium bowl. Spread mixture over crust. Chill in the refrigerator until serving.

By Lois

Marshmallow Buttercream Frosting

Marshmallow Buttercream Frosting

4.4

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Cream butter in a mixing bowl with an electric mixer on medium until butter is soft and fluffy. Gradually beat in confectioners' sugar, about 1/2 cup at a time; beat in almond extract. Gently fold the marshmallow creme into the frosting until thoroughly incorporated.

By Staci Lambert

Marshmallow-Peanut Butter Fudge
Dessert

Marshmallow-Peanut Butter Fudge

3.8

Prep
Cook
Total

Instructions

  1. 1 Butter one 7x11 or 9x13 inch pan.
  2. 2 In a 4 quart saucepan combine the sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil. Boil and stir for 5 minutes. (It will burn easily so watch it carefully.)
  3. 3 Remove from the heat and stir in the peanut butter chips. Beat until chips are melted. Spread mixture into pan and let cool then cut into teensy squares.
  4. 4 Variation: After mixture boils 5 minutes, divide mixture in half and add 1 cup peanut butter chips to one half and 1/2 cup cocoa powder and 1/4 melted butter to the other half. Pour "blonde" mixture into pan. Top with cocoa mixture. Let cool before cutting into squares.

By Bron

Easy Grape Salad
Dessert

Easy Grape Salad

4.7

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Wash grapes in a colander under running water, and remove all stems. Place in a large bowl.
  2. 2 In a separate bowl, stir together the cream cheese and marshmallow creme until smooth and creamy. Pour the mixture over the grapes. Using a rubber spatula or large serving spoon, fold the mixture into the grapes until well coated. Fold in the almonds.
  3. 3 This salad may be served immediately, or covered and refrigerated for 1 hour to set slightly, and to allow flavors to blend.

By With Imagination

Blue Marshmallow Sundaes
Dessert American

Blue Marshmallow Sundaes

5.0

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 Stir together marshmallow creme and 1 to 2 tablespoons hot water in a bowl until smooth. Add enough food coloring to reach desired color.
  2. 2 Transfer ice cream to a large bowl. Stir with a wooden spoon to soften. Stir in blue marshmallow mixture to create a swirl. Cover and freeze at least 8 hours.
  3. 3 Divide ice cream between 8 bowls or sundae glasses. Top with strawberries.

By Sammy Mila

Peanut Butter Fudge
Dessert

Peanut Butter Fudge

4.4

Prep
5 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Grease an 8x8 inch dish.
  2. 2 In a medium saucepan over medium heat, combine milk, sugar and butter. Bring to a rolling boil, and let boil 5 minutes. Remove from heat and stir in peanut butter, marshmallow creme and vanilla until well incorporated. Spread into prepared dish. Let cool completely before cutting into squares.

By Pam

Granddad's Peppermint Fudge
Dessert

Granddad's Peppermint Fudge

Prep
20 min
Cook
15 min
Total
155 min

Instructions

  1. 1 Put chocolate chips and marshmallow creme in a large mixing bowl with margarine.
  2. 2 Combine sugar and evaporated milk in a large pot over medium-low heat. Stir constantly and bring to a rolling boil. Reduce heat to low. Continue to stir gently, making sure you do not scrape the edge of the pot. Use a candy thermometer to keep an eye on the temperature, and heat mixture to 240 degrees F (115 degrees C), 7 to 10 minutes. A small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed on a flat surface.
  3. 3 Pour hot sugar mixture over the ingredients in the mixing bowl; stir until combined. Stir in vanilla and peppermint extract until well combined.
  4. 4 Line a 9x13-inch rimmed baking sheet with waxed paper. Pour in fudge mixture and cool in the refrigerator until completely set, about 2 hours.
  5. 5 Remove fudge from the refrigerator. Run a sharp knife under hot water and cut fudge into 1-inch squares.

By Ali Le Roy

Aunt Mary's Cookies
Snack

Aunt Mary's Cookies

4.3

Prep
20 min
Cook
5 min
Total
85 min

Instructions

  1. 1 Place sheets of waxed paper onto a work surface.
  2. 2 Stir sugar, cocoa, and evaporated milk together in a large nonstick saucepan over medium heat until mixture comes to a boil; boil for 5 minutes, stirring constantly. Remove from heat and stir butter and marshmallow creme into cocoa mixture. Quickly stir graham cracker crumbs into mixture.
  3. 3 Drop cookies by the spoonful onto waxed paper; let stand until firm. Store in airtight containers.

By Julie Rehagen

Cookie Butter Fudge
Dessert

Cookie Butter Fudge

4.5

Prep
10 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Grease an 8-inch square baking dish.
  2. 2 Mix white sugar, evaporated milk, brown sugar, and butter in a saucepan; bring to a boil. Reduce heat to a simmer and cook, stirring continually, until mixture is smooth and sugar is dissolved, about 8 minutes. Remove saucepan from heat and stir marshmallow creme into sugar mixture until smooth.
  3. 3 Stir cookie butter into sugar-marshmallow mixture until evenly combined; pour into the prepared baking dish. Let fudge stand until cooled and solid, at least 30 minutes.

By TheJehosephat

Remarkable Fudge
Dessert

Remarkable Fudge

4.2

Prep
Cook
Total

Instructions

  1. 1 Line a 13x9 inch baking dish with foil and butter the foil.
  2. 2 In the top half of a double boiler combine the butter or margarine, evaporated milk and sugar. Cook on medium heat for 12 minutes or until it reaches a temperature of 236 degrees F (112 degrees C). Remove from heat and stir in the chocolate chips, vanilla and marshmallow creme. Stir until chocolate chips melt then mix in the chopped walnuts. Spread mixture into the prepared pan. Score into squares while still warm. Refrigerate until firm then cut along the scored lines.

By Chris Milliron

Perfect Cranberry Cashew Fudge
Dessert

Perfect Cranberry Cashew Fudge

5.0

Prep
10 min
Cook
5 min
Total
135 min

Instructions

  1. 1 Line an 8-inch square pan with aluminum foil or waxed paper.
  2. 2 Combine marshmallow creme, sugar, evaporated milk, butter, and salt together in a saucepan and bring to a boil. Cook for exactly 5 minutes, stirring constantly. Remove from heat; stir in milk chocolate chips and semisweet chocolate chips until chocolate is melted and mixture is smooth.
  3. 3 Fold cashews and dried cranberries into the chocolate mixture; stir in vanilla extract. Pour mixture into the prepared pan. Cool at room temperature or in the refrigerator until firm, 2 hours. Cut into 1-inch squares.

By Karen H

Fat Pete's Fudge
Dessert

Fat Pete's Fudge

4.7

Prep
10 min
Cook
15 min
Total
85 min

Instructions

  1. 1 Grease a 9x13-inch baking pan. Set aside.
  2. 2 Bring butter, sugar, and evaporated milk to a boil in a saucepan over medium heat. Boil for 5 to 7 minutes, then remove from heat and quickly stir in the marshmallow cream, chocolate candy, and chocolate chips, until the chocolate has melted and is fully incorporated. Pour chocolate mixture into the prepared baking pan. Dot the top of the fudge with peanut butter. Swirl a knife through the fudge and peanut butter to create a marble effect. Cover and refrigerate until firm, about 1 hour. Cut into squares for serving.

By Rita Spangler

German Chocolate Fudge
Dessert

German Chocolate Fudge

4.6

Prep
15 min
Cook
6 min
Total
141 min

Instructions

  1. 1 Combine chocolate chips, German sweet chocolate and marshmallow creme in large bowl.
  2. 2 Combine sugar, butter, evaporated milk and salt in heavy skillet. Bring to a boil over medium heat. Cook for 6 minutes, stirring constantly.
  3. 3 Pour hot syrup over chocolate mixture. Stir with wooden spoon until smooth. Stir in pecans.
  4. 4 Spread into buttered 10x15 inch pan. Let stand until firm; cut into squares.

By Cathy

No Fail Chocolate Fudge
Dessert

No Fail Chocolate Fudge

4.2

Prep
Cook
Total

Instructions

  1. 1 Grease one 8x8 inch pie pan and set aside.
  2. 2 In a heavy saucepan over medium heat, combine the powdered sugar, milk and butter. Mix well and stir constantly until candy thermometer reads 238 degrees F (112 degrees C).
  3. 3 Remove from heat and add chocolate chips, marshmallow creme, vanilla and cocoa. Quickly stir together and pour into prepared pan. Cool and serve. Refrigerate in an airtight container.

By Terrie

Pistachio Fudge
Dessert

Pistachio Fudge

3.9

Prep
5 min
Cook
15 min
Total
140 min

Instructions

  1. 1 Grease a 9x13 inch baking dish.
  2. 2 In a medium saucepan over medium-high heat, combine evaporated milk, sugar and butter; boil for 4 minutes. Remove from heat and stir in marshmallow creme and candy coating. Stir in pistachios, vanilla and food coloring. Add more drops of food coloring to achieve desired color.
  3. 3 Pour into prepared pan and cool.

By Sara

Orange Cream Fudge
Dessert

Orange Cream Fudge

4.5

Prep
15 min
Cook
5 min
Total
140 min

Instructions

  1. 1 Grease a 9 x 13 inch pan.
  2. 2 In a medium saucepan over medium heat, combine sugar, cream and butter. Heat to soft ball stage, 234 degrees F (112 degrees C). Remove from heat and stir in marshmallow creme and white chocolate chips; mix well until the chips melt. Reserve 1 cup of mixture and set aside.
  3. 3 To the remaining mixture add orange flavoring, yellow and red food coloring. Stir well and pour into prepared pan. Pour reserved cream mixture on top. Using a knife, swirl layers for decorative effect.
  4. 4 Chill for 2 hours, or until firm, and cut into squares.

By Betty from Ohio