Type what you have

Ingredients

• ✓ mini marshmallow
• graham cracker
• crispy rice cereal
• corn syrup
• brown sugar
• butter
• margarine
• baking soda
• vanilla extract
• milk chocolate candy
• mini chocolate chip

Instructions

1. 1 Preheated the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan; set aside.
2. 2 Combine crackers and rice cereal in a large bowl; set aside.
3. 3 Heat corn syrup and sugar together in a small saucepan over medium heat, stirring occasionally, until begins to boil around edges, 4 to 5 minutes. Alternatively, combine corn syrup and sugar in a microwave-safe bowl and microwave on high until begins to boil, about 2 minutes. Stir in butter, baking soda, and vanilla.
4. 4 Pour syrup over cereal mixture; stir to coat. Transfer mixture to the prepared pan; press firmly to even top. Place chocolate bars in a single layer over cereal mixture; sprinkle with marshmallows.
5. 5 Bake in the preheated oven until marshmallows are puffed and lightly brown, 5 to 8 minutes. Remove from oven; top with mini chocolate chips.
6. 6 Refrigerate until firm, about 1 hour. Cut into squares. Store in an airtight container for up to 2 days.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

• ✓ mini marshmallow
• cooking spray
• all purpose flour
• baking powder
• baking soda
• pumpkin pie spice
• salt
• pumpkin
• vegetable oil
• sugar
• egg

Instructions

1. 1 Heat oven to 350 degrees F. Coat 2 (9x5-inch) loaf pans with no-stick cooking spray.
2. 2 Combine flour, baking powder, baking soda, pumpkin pie spice and salt. Beat pumpkin, oil, sugar and eggs in bowl with electric mixer until well blended. Add dry ingredients; mix well. Divide batter between prepared loaf pans.
3. 3 Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Turn oven to broil. Sprinkle marshmallows evenly over breads. Broil 3 minutes or until marshmallows are lightly browned. Cool completely.

By Crisco

Ingredients

• ✓ mini marshmallow
• butter
• fruit-flavored breakfast cereal

Instructions

1. 1 Coat an 8x10-inch pan with cooking spray.
2. 2 Melt butter in a large saucepan over low heat. Gently stir in marshmallows until melted and butter and marshmallows are blended. Off heat, stir in cereal until completely coated with melted marshmallow mixture.
3. 3 Spread mixture into the prepared pan. Refrigerate until set, 1 hour, then cut into bars.

By Megan Clisby

Ingredients

• ✓ mini marshmallow
• whipped topping
• fruit cocktail
• pineapple
• pistachio pudding mix
• maraschino cherry

Instructions

1. 1 Combine mini marshmallows, whipped topping, fruit cocktail, pineapple, pudding mix, and maraschino cherries in a large bowl. Cover the bowl with plastic wrap; refrigerate for at least 1 hour.

By melissa loudy

Ingredients

• ✓ mini marshmallow
• white chocolate
• pink candy melt
• turquoise candy melt
• candy sprinkle
• conversation heart candy

Instructions

1. 1 Line a baking sheet with parchment paper and set aside.
2. 2 Place white chocolate in a microwave-safe bowl and microwave in 10-second intervals, stirring after each interval.
3. 3 Place candy melts in separate microwave-safe bowls and melt in the same way, stirring after each 10-second interval.
4. 4 Pour the melted white chocolate onto the prepared baking sheet and spread it out into a thick rectangular shape. Add dollops of melted pink and blue candy. Swirl the colors together using a clean spatula to create fun patterns.
5. 5 Add marshmallows, sprinkles, and heart candies while the chocolate is still melted. Refrigerate until set, about 2 hours. Break up bark into large, irregular pieces.

By Jessica Furniss

Ingredients

• ✓ mini marshmallow
• sweet potato
• butternut squash
• egg
• condensed milk
• cinnamon
• nutmeg
• allspice
• pie crust

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mash sweet potatoes and butternut squash together in a bowl; stir in eggs, milk, cinnamon, nutmeg, and allspice. Pour sweet potato-squash mixture into pie crust.
3. 3 Bake in the preheated oven for 30 minutes; arrange marshmallows on top of pie. Continue baking until a knife inserted into center comes out clean, about 30 minutes more.

By Lynnea Cabhewin

Ingredients

• ✓ mini marshmallow
• butter
• cocoa powder
• caramel candy
• sweetened condensed milk
• vanilla extract
• salt
• crispy rice cereal
• cooking spray

Instructions

1. 1 Melt butter over medium heat in a large, deep saucepan. Add cocoa powder and whisk until well combined.
2. 2 Unwrap 24 caramels and add them to the saucepan. Cook and stir until melted, about 5 minutes. Stir in condensed milk and vanilla.
3. 3 Add mini marshmallows and cook, stirring constantly until melted and smooth, about 5 minutes. Add salt and crispy rice cereal and stir until fully incorporated.
4. 4 Place a sheet of parchment or waxed paper on a flat surface. Lightly grease hands with cooking spray and press cereal mixture together to form sixteen 3-inch circular patties. Set aside until completely cool, about 30 minutes.
5. 5 Store cookies between layers of parchment or waxed paper in an airtight container up to a week on the counter, or up to 2 weeks in the refrigerator.

By Nicole McLaughlin

Ingredients

• ✓ mini marshmallow
• cooking spray
• crispy rice cereal
• oat
• almond
• walnut
• cranberry
• raisin
• wheat germ
• honey
• corn syrup

Instructions

1. 1 Coat an 8-inch square pan with cooking spray.
2. 2 Add rice cereal, oats, almonds, walnuts, cranberries, raisins, and wheat germ to a large bowl; stir with a spoon.
3. 3 Place marshmallows, honey, and corn syrup in a saucepan over medium heat. Cook and stir until melted and smooth, about 5 minutes.
4. 4 Pour the melted mixture over the cereal mixture and stir until thoroughly combined. Press mixture firmly into the prepared pan. Cool until firm and set, about 30 minutes.
5. 5 Cut into 9 bars and place in individual sandwich bags. Keep refrigerated if the kitchen gets too hot.

By Tamra

Ingredients

• ✓ mini marshmallow
• mini chocolate candy
• pearl sprinkle
• colored sanding sugar
• vanilla extract
• powdered sugar
• butter
• cream cheese
• pecan
• pineapple
• coconut
• raisin
• carrot
• salt
• baking powder
• baking soda
• cinnamon
• all-purpose flour
• vanilla extract
• egg
• vegetable oil
• applesauce
• sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
2. 2 Whisk together sugar, applesauce, oil, eggs, and vanilla for cupcakes in a large bowl. Sift in flour, cinnamon, baking soda, baking powder, and salt; mix until well combined. Add grated carrots, raisins, shredded coconut, crushed pineapple, and pecans; mix until fully incorporated. Scoop batter into the prepared muffin cups, filling halfway.
3. 3 Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 15 minutes. Remove from the oven and cool completely, about 30 minutes.
4. 4 Meanwhile, beat cream cheese and butter for frosting with an electric mixer until smooth. Gradually mix in powdered sugar and beat until creamy. Mix in vanilla.
5. 5 Frost cupcakes when they are completely cool; if they are even slightly warm, the frosting will melt. Decorate as desired.

By eatcakebemerry

Ingredients

• ✓ mini marshmallow
• yogurt
• strawberry
• mandarin orange

Instructions

1. 1 Stir together the yogurt and marshmallows in a large bowl. Gently fold in the strawberries and Mandarin oranges. Scoop into a serving bowl, and refrigerate at least 30 minutes before serving.

By evian257

Ingredients

• ✓ mini marshmallow
• banana chip
• peanut
• chocolate chip
• cherry

Instructions

1. 1 Combine dried banana chips, roasted peanuts, mini marshmallows, chocolate chips, and dried cherries in a bowl. Eat with a spoon or your hands.

By Dev0_

Ingredients

• ✓ mini marshmallow
• pecan
• peppermint candy
• holiday sprinkles
• white chocolate
• butter
• corn syrup
• salt
• peppermint extract
• vanilla extract

Instructions

1. 1 Line an 8x8 inch pan with enough parchment paper to have overhang on all sides.
2. 2 Mix together mini marshmallows, pecans, crushed peppermint candies, and sprinkles in a large bowl.
3. 3 Add white chocolate, butter, corn syrup, and salt to a microwave-safe bowl. Place into the microwave and cook at 50% power for 1 to 2 minutes, stopping to stir every 30 seconds, until chocolate is melted.
4. 4 Working quickly, mix peppermint and vanilla extracts into the melted white chocolate, then immediately pour over the marshmallow mixture, stirring to coat. Pour mixture into the prepared pan and smooth into an even layer. Sprinkle reserved crushed peppermint candies and holiday sprinkles over the top and gently press to adhere. Place pan into the fridge to allow chocolate to harden, about 1 hour.
5. 5 Remove pan from fridge. Use edges of parchment to lift rocky road out of the pan. Cut into 25 pieces. Keep extras stored in an air tight container.

By Kim

Ingredients

• ✓ mini marshmallow
• butter
• sugar
• brown sugar
• egg
• coffee
• vanilla extract
• all-purpose flour
• baking soda
• salt
• caramel bit

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 to 3 baking sheets with parchment paper.
2. 2 Cream butter, white sugar, and brown sugar together in a large bowl with an electric mixer. Add eggs, cooled coffee, and vanilla extract.
3. 3 Whisk flour, baking soda, and salt together in a small bowl. Incorporate slowly into egg mixture. Fold in caramel bits and marshmallow pieces.
4. 4 Drop dough by heaping teaspoonfuls onto the prepared baking sheets.
5. 5 Bake in the preheated oven until golden brown, about 9 minutes.

By Sharon Dyson-Demers