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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 with Marshmallow Creme
Dessert American

Peanut Butter Fudge with Marshmallow Creme

4.5

Prep
5 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Line a 9x13 inch pan with foil or parchment paper.
  2. 2 Combine sugar, evaporated milk, and butter In a medium saucepan. Cook over medium heat stirring frequently until it comes to a boil. Boil for 10 minutes, remove from heat and stir in peanut butter and marshmallow creme.
  3. 3 Pour into the prepared pan and chill until set. Cut into squares and serve.

By Teresa

World's Best Peanut Butter Fudge
Dessert American

World's Best Peanut Butter Fudge

4.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Grease a 9x13-inch baking dish; set aside.
  2. 2 Combine sugar, milk, and butter in a medium saucepan. Bring to a boil and cook for 5 minutes. Remove from heat.
  3. 3 Stir in peanut butter and marshmallow creme. Mix in flour gradually until incorporated.
  4. 4 Spread fudge into the prepared dish. Allow to cool completely before slicing.
  5. 5 Serve and enjoy!

By Debby

Festive Eggnog Fudge
Dessert American

Festive Eggnog Fudge

4.8

Prep
10 min
Cook
10 min
Total
110 min

Instructions

  1. 1 Line a 9-inch square baking pan with aluminum foil, leaving an overhang on both sides. Grease aluminum foil.
  2. 2 Combine sugar, eggnog, and butter in a large saucepan over medium heat; bring to a boil, stirring constantly, about 5 minutes. Off heat, add vanilla candy and marshmallow creme; stir until smooth. Stir in rum extract. Pour fudge mixture into the prepared baking pan. Lightly sprinkle nutmeg on top.
  3. 3 Cool fudge to room temperature, about 30 minutes. Score fudge into 36 pieces. Refrigerate until firm, about 1 hour.
  4. 4 Lift up aluminum foil ends to remove fudge from the pan. Cut through scored lines with a large knife.

By CRAZY4SUSHI

Peanut Butter Fantasy Fudge
Dessert American

Peanut Butter Fantasy Fudge

4.0

Prep
10 min
Cook
20 min
Total
90 min

Instructions

  1. 1 Combine 1 1/2 cups sugar, 6 tablespoons margarine, and 1/3 cup evaporated milk in a heavy 1 1/2-quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling over medium heat for 4 minutes, stirring constantly to prevent scorching.
  2. 2 Remove from heat; stir in chocolate pieces until melted. Add 1/2 of the marshmallow creme and 1/2 teaspoon vanilla; beat until well blended. Pour into a greased 9x13-inch baking pan.
  3. 3 Repeat steps 1 and 2 with remaining ingredients, substituting peanut butter for chocolate pieces. Spread evenly over chocolate layer.
  4. 4 Let fudge cool at room temperature until set; cut into squares.

By NICATIE

Creamy Peanut Butter Fudge
Dessert American

Creamy Peanut Butter Fudge

4.7

Prep
10 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Gather all ingredients. Grease a 9x13-inch baking dish.
  2. 2 Combine white sugar, evaporated milk, brown sugar, and butter in a medium saucepan over medium heat. Stir constantly until it comes to a boil. Boil for 7 minutes.
  3. 3 Remove from the heat and stir in marshmallow cream until well incorporated and melted.
  4. 4 Stir in peanut butter and vanilla until smooth.
  5. 5 Spread in the prepared pan. Let cool for 30 minutes before cutting into 24 squares.
  6. 6 Enjoy!

By Janet Awaldt

Krispy Brownie Delights
Dessert American

Krispy Brownie Delights

4.4

Prep
15 min
Cook
30 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Stir brownie mix, vegetable oil, water, and eggs together in a bowl, beating with a spoon for 50 strokes ; transfer to the prepared baking dish.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Cool until just warm.
  4. 4 Meanwhile, spread marshmallow creme over warm brownies. Heat chocolate chips and peanut butter in a large saucepan over low heat, stirring continuously, until mixture melts and is well combined. Stir in crispy rice cereal until coated; spread over marshmallow creme layer, pressing down lightly to fill any voids. Refrigerate until set, 20 to 30 minutes. Cut into 24 bars and serve.

By miller5pack

Ruby the Magical Unicorn Dip
Dessert American

Ruby the Magical Unicorn Dip

4.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Place ruby cacao wafers in a microwave-safe bowl. Heat in the microwave in 20 second increments, stirring in between, until completely melted.
  2. 2 Combine melted ruby cacao wafers and cream cheese in a bowl. Beat using an electric mixer until completely combined. Spoon into a serving bowl.
  3. 3 Divide the marshmallow creme between 2 bowls. Stir in 3 to 5 drops of neon blue food coloring into one bowl and 3 to 5 drops of neon purple food coloring into the second bowl. Mix each until the color is completely blended into the marshmallow creme.
  4. 4 Drop one dollop each of blue and purple marshmallow creme on top of the ruby cacao cream cheese. Use a knife to swirl the colors through cream cheese and each other. Add rainbow sprinkles on half of the dip and a stripe of yellow sprinkles to the center. Serve with graham crackers and apple slices.

By fabeveryday

World's Best Oreo Fudge
Dessert American

World's Best Oreo Fudge

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Line a 9x13-inch baking dish with parchment paper; set aside.
  2. 2 Bring sugar, butter, and evaporated milk to a boil in a heavy-bottomed saucepan, stirring constantly; cook and stir at a boil until mixture is smooth, 3 to 5 minutes.
  3. 3 Remove the saucepan from heat. Mix in white chocolate chips and marshmallow creme until melted, then stir in vanilla. Fold in 1/2 cup crumbled cookies until just incorporated. Spread fudge into the prepared baking dish.
  4. 4 Sprinkle 1 cup crushed cookies evenly over the top. Press crushed cookies lightly into fudge. Cool at room temperature until set, then cut into small squares to serve.

By Lori

Jif Peanut Butter Fudge
Dessert American

Jif Peanut Butter Fudge

4.5

Prep
Cook
Total

Instructions

  1. 1 Line a 9x13x2-inch pan with aluminum foil; coat with cooking spray.
  2. 2 Combine sugar, milk, and butter in a large saucepan on medium heat until comes to a boil, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat.
  3. 3 Add peanut butter; stir until combined. Add marshmallow cream and vanilla; beat until combined.
  4. 4 Spread into the prepared pan. Cool.
  5. 5 Cut into candy-sized pieces. Store in an airtight container.

By Jif

Million Dollar Fudge
Dessert American

Million Dollar Fudge

4.8

Prep
15 min
Cook
15 min
Total
210 min

Instructions

  1. 1 Butter or line two 9-inch square baking pans with foil; set aside.
  2. 2 Place chocolate chips, German chocolate, marshmallow creme, and nuts into a large mixing bowl; set aside.
  3. 3 Combine sugar, salt, butter, and evaporated milk in a 4 quart saucepan; stir over low heat until sugar has dissolved completely and no granules are visible. Bring to a boil, and cook for 6 minutes.
  4. 4 Pour hot fudge over ingredients in the mixing bowl, beat until all of the chocolate has melted. Pour into prepared pans. Let fudge cool before cutting, about 3 to 5 hours.

By BETHJ1

Pumpkin Fudge
Dessert American

Pumpkin Fudge

4.4

Prep
25 min
Cook
25 min
Total
120 min

Instructions

  1. 1 Line a 9-inch square baking pan with aluminum foil; coat with cooking spray.
  2. 2 Combine sugar and milk in a 3-quart saucepan over medium heat, stirring occasionally with a wooden spoon; attach a candy thermometer to the saucepan and bring mixture to a boil. Stir in pumpkin pureé and cinnamon; bring back to a boil. Cook, stirring constantly, until mixture reaches 238 degrees F (114 degrees C), about 18 minutes. Cool slightly, 5 minutes.
  3. 3 Place white chocolate chips in a large bowl: pour fudge mixture over top and set aside until white chocolate softens, 5 minutes. Stir until smooth. Stir in marshmallow cream, butter, and vanilla extract until butter is melted and mixture is smooth. Pour into the prepared pan.
  4. 4 Cool fudge, about 1 hour. Cut into squares. Store in a cool, dry place.

By Cathy

Aunt Teen's Creamy Chocolate Fudge
Dessert American

Aunt Teen's Creamy Chocolate Fudge

4.7

Prep
10 min
Cook
20 min
Total
150 min

Instructions

  1. 1 Gather all ingredients. Line an 8-inch square pan with aluminum foil; set aside.
  2. 2 Combine sugar, marshmallow cream, evaporated milk, butter, and salt together in a large saucepan over medium heat; bring to a full boil and cook for 5 minutes, stirring constantly.
  3. 3 Remove from heat and add milk chocolate chips and semisweet chocolate chips; stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla.
  4. 4 Pour into prepared pan; chill in refrigerator for 2 hours, or until firm.

By Kelly Phillips

Red, White, and Blueberry Shortcake
Dessert American

Red, White, and Blueberry Shortcake

4.0

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square baking dish.
  2. 2 Combine strawberries, blueberries, and ¼ cup sugar in a bowl until evenly coated; set aside.
  3. 3 Combine cream cheese and marshmallow cream in a separate bowl until smooth; set aside.
  4. 4 Combine baking mix, milk, 3 tablespoons sugar, and melted butter in a separate bowl until smooth; pour into the prepared baking dish.
  5. 5 Bake in the preheated oven until light golden brown on top, 12 to 15 minutes. Cool shortcake in the dish.
  6. 6 Spread berry mixture and juice over cooled shortcake, reserving a few pretty berries for garnish. Gently press down on berries with a spatula to allow juices to soak into cake; spread cream cheese mixture over top. Garnish with reserved berries.
  7. 7 Chill in the refrigerator before cutting into squares, at least 30 minutes.

By Bert

Elegant Southern Jam Cake
Dessert American

Elegant Southern Jam Cake

3.7

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
  2. 2 In a large bowl, combine cake mix, pudding mix, 1 cup of water, oil and eggs. Beat for 2 minutes on high speed. Pour batter into greased and floured pans.
  3. 3 Bake for 25 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes in pans. Remove from pans and cool completely on wire racks.
  4. 4 Meanwhile, in a small heavy saucepan, combine sugar, 2 tablespoons of water and egg whites. Cook over low heat, beating continuously with electric hand mixer at high speed, until soft peaks form. Remove from heat. Add marshmallow creme and beat until stiff peaks form.
  5. 5 To assemble cake, split each layer in half horizontally to form 4 layers. Place 1 layer on serving plate. Spread with 1/3 cup of the preserves. Top with second cake layer and spread with 1/3 cup preserves, do third layer the same way. Top with fourth layer (DO NOT spread preserves on top of fourth layer).
  6. 6 Frost sides and top with frosting. Swirl small dollops of preserves in frosting. Store in refrigerator.

By Teri Smith

Fudgy S'mores Brownie Bars
Dessert American

Fudgy S'mores Brownie Bars

4.2

Prep
25 min
Cook
30 min
Total
150 min

Instructions

  1. 1 Heat oven to 350 degrees F. Coat 13 x 9-inch baking pan with no-stick cooking spray. Combine graham cracker crumbs and butter in medium bowl, stirring until evenly moistened. Sprinkle 1 cup graham cracker mixture evenly into bottom of prepared pan. Prepare brownie batter according to package directions using oil, water and eggs. Spread over crumbs in pan. Bake 28 to 31 minutes or until set in center. Cool completely in pan on wire rack.
  2. 2 Microwave sweetened condensed milk and chocolate chips in medium microwave-safe bowl on HIGH 2 minutes. Stir until completely melted and smooth. Pour over brownie layer. Freeze until firm, about 1 hour.
  3. 3 Heat broiler to HIGH. Spread marshmallow creme evenly over chocolate layer. Sprinkle evenly with remaining graham cracker crumbs. Sprinkle evenly with mini marshmallows. Broil 6 inches from heat 2 minutes or until lightly browned.

By Eagle brand

Brownie Cookie Whoopie Pies
Dessert American

Brownie Cookie Whoopie Pies

4.2

Prep
25 min
Cook
10 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Lightly coat a wire rack with cooking spray.
  2. 2 Stir brownie mix and flour together in a medium bowl until well combined. Add chocolate chips, oil, and eggs; stir until well blended.
  3. 3 Scoop 20 rounded tablespoons onto the prepared baking sheets. Decorate 1/2 of the cookies with candy sprinkles.
  4. 4 Bake in the preheated oven for 9 to 10 minutes. Remove from the oven and let stand for 2 to 3 minutes before removing to the sprayed rack to cool completely, about 30 minutes.
  5. 5 Meanwhile, combine powdered sugar, butter, and vanilla in the bowl of a stand mixer fitted with the paddle attachment; blend until light and fluffy, about 4 minutes. Fold in marshmallow creme.
  6. 6 Place marshmallow mixture in a large zip-top bag and cut a small hole in one corner. Pipe filling onto the center of one plain cookie and top with a sprinkled cookie. Repeat with remaining filling and cookies.

By NicoleMcmom

Mississippi Mud Cake I
Dessert American

Mississippi Mud Cake I

4.1

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch baking pan.
  2. 2 Cream together 1/3 cup of the cocoa, white sugar, and 1 cup of the butter or margarine until light and fluffy. Add the eggs, and 1 teaspoon of the vanilla and beat well.
  3. 3 Mix flour, baking powder, coconut, and chopped pecans together. Stir flour mixture into the egg mixture and stir until just combined. Pour batter into the prepared pan.
  4. 4 Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Smooth marshmallow cream over top of cake while still hot. Let cake cool completely then ice with chocolate icing.
  5. 5 To Make Chocolate Icing: Beat together the confectioner's sugar, the remaining 1/3 cup cocoa, 1 teaspoon vanilla, and 1/2 cup butter or margarine. Continue to beat and add enough evaporated milk to make icing spread on cake.

By Amy

Mississippi Mud Cake
Dessert American

Mississippi Mud Cake

4.5

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch cake pan.
  2. 2 In a large saucepan over low heat, melt 1 cup butter with cocoa, stirring often. Remove from the heat and add white sugar. Beat until well combined, then beat in eggs, one at a time.
  3. 3 Stir in flour, baking powder, and salt until combined, then stir in walnuts and 1 teaspoon vanilla. Pour batter into the prepared pan and bake in the preheated oven for 35 to 45 minutes.
  4. 4 While the cake is baking, make the icing: Beat remaining 1/4 cup butter and 1 teaspoon vanilla with cocoa, milk, and confectioner's sugar until well combined.
  5. 5 Remove cake from the oven and spread marshmallow cream over top. Spoon icing over marshmallow cream while cake is still hot; spread with a spatula for a "muddied" look.

By Carol

Southern Moon Pies
Dessert American

Southern Moon Pies

4.5

Prep
30 min
Cook
8 min
Total
38 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
  2. 2 To Make Cookie Crusts: In a large mixing bowl, cream together 1/2 cup butter or margarine and white sugar. Add egg, evaporated milk, and vanilla. Mix well. In a separate bowl, mix together flour, salt, cocoa powder, baking soda, and baking powder. Add flour mixture slowly to sugar mixture while stirring. Mix just until all ingredients are combined.
  3. 3 Drop the dough onto greased cookie sheet by rounded tablespoonfuls. Leave at least 3 inches in between each one; dough will spread as it bakes.
  4. 4 Bake in preheated oven for 6 to 8 minutes, until firm when pressed with finger. Allow to cool at least one hour before filling.
  5. 5 To Make Marshmallow Filling: In a medium mixing bowl, blend together 1/2 cup butter or margarine, confectioners' sugar, flavored extract, and marshmallow creme. Mix until smooth. Assemble pies by spreading 1 to 2 tablespoonfuls of filling on flat side of a cookie crust, then covering filling with flat side of another cookie crust.

By Jody Crout

Mississippi Mud Cheesecake
Dessert American

Mississippi Mud Cheesecake

4.7

Prep
40 min
Cook
140 min
Total
600 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch springform pan with cooking spray.
  2. 2 Combine animal cracker crumbs, ¾ cup sugar, and 1 tablespoon coffee granules in a bowl. Add melted butter; stir until evenly moistened. Press into the prepared pan; set aside.
  3. 3 Beat 1 ½ cups sugar, cocoa powder, cornstarch, and 2 teaspoons instant coffee in the bowl of a stand mixer fitted with the paddle attachment until blended. Beat in softened cream cheese until incorporated and no lumps remain. Beat in eggs, one at a time, adding vanilla extract with last egg. Fold in ½ cup chopped pecans, then pour into the prepared crust.
  4. 4 Bake in the preheated oven for 15 minutes; reduce the oven temperature to 200 degrees F (95 degrees C); continue baking 2 hours more. Turn off the oven; let cheesecake stand in the oven for 2 hours before opening the door. Remove cheesecake from the oven; cool to room temperature, about 1 hour.
  5. 5 Once cooled, melt chocolate chips and milk in a small saucepan over low heat. Remove cheesecake from the springform pan.
  6. 6 Spread marshmallow cream evenly over cheesecake. Spread or drizzle chocolate over top; sprinkle with ¼ cup chopped pecans. Chill completely before serving, about 4 hours.

By cheesecakemaker

World's Best Maine Whoopie Pies - Ayuh
Dessert American

World's Best Maine Whoopie Pies - Ayuh

3.8

Prep
30 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Cut and set aside 25 pieces of plastic wrap about 5 inches square.
  2. 2 For cookies, beat 1/2 cup vegetable shortening, 2 cups milk, 2 cups sugar, the eggs, and 2 teaspoons vanilla extract together in a large mixing bowl until smooth and creamy.
  3. 3 In a separate bowl, whisk 4 cups flour with 1/2 cup plus 2 tablespoons unsweetened cocoa, baking soda, and salt until thoroughly combined. Beat the flour mixture into the wet ingredients just until smooth.
  4. 4 Scoop up the batter by teaspoons, and drop onto ungreased baking sheets in small round dollops about 2 inches apart. Recipe should make about 50 cookies. Cookies will rise and expand a lot.
  5. 5 Bake in the preheated oven until cookies are set in the middle, 8 to 10 minutes. Allow to cool on baking sheets for several minutes before removing to finish cooling on racks.
  6. 6 To make the filling, place 1 cup milk in a microwave-safe measuring cup, and microwave until hot but not simmering, 1 to 2 minutes.
  7. 7 Pour heated milk into a large mixing bowl. Add 1 cup room temperature butter, 1 cup vegetable shortening, 2 cups sugar, 2 tablespoons flour, 2 teaspoons vanilla extract, and marshmallow creme. Beat the mixture on high speed until the frosting is fluffy, 5 to 10 minutes. At first the frosting will appear lumpy, but keep beating.
  8. 8 To fill cookies, choose 2 cookies that are about the same size, and spread about 1 1/2 tablespoons of frosting onto the flat bottom of a cookie. Top with the other cookie, flat-side down, and wrap the filled cookie in a sheet of plastic wrap. Place filled cookie in the freezer. Repeat with remaining cookies and frosting, wrapping each whoopie pie in plastic wrap and freezing.
  9. 9 To serve, remove whoopie pies from the freezer and allow to thaw until very cold but not frozen, 10 to 15 minutes.

By Teresa

Mini Pumpkin Tarts
Dessert American

Mini Pumpkin Tarts

4.8

Prep
90 min
Cook
25 min
Total
145 min

Instructions

  1. 1 Gather all ingredients and preheat oven to 350 degrees F (175 degrees C).
  2. 2 To make the pastry dough: Cream 12 ounces of cream cheese, 1 pound of butter, and sugar together in a large bowl until thoroughly blended. Mix in flour, a little at a time, until dough is workable.
  3. 3 Cut dough into 4 equal-sized pieces; roll the pieces into balls and refrigerate until needed.
  4. 4 To make the filling: Mash 12 ounces of cream cheese with brown sugar, pumpkin pie spice, cinnamon, and salt in a bowl until smooth and well combined; beat in eggs, one at a time, incorporating each egg before adding the next one. Mix in the pumpkin, evaporated milk, and vanilla extract until filling is smooth.
  5. 5 Cut each dough ball in half, and cut each half into 12 pieces (96 total pieces).
  6. 6 Working in batches, press each small piece of dough into the bottom and up the sides of mini muffin cups. Fill mini crusts almost to the top with the pumpkin filling. Refrigerate unused dough until you need it to make the next batch.
  7. 7 Bake in the preheated oven until the filling is set and the crusts are lightly golden brown, 25 to 30 minutes. Allow to cool completely before frosting.
  8. 8 Mash 1/2 cup of butter, shortening, and 8 ounces of cream cheese together in a bowl until thoroughly combined; mix in confectioners' sugar and marshmallow creme until smooth and creamy.
  9. 9 Spread or pipe the frosting onto the cooled tarts. Sprinkle each tart with a few chopped pecans. Refrigerate until serving.

By Cookie Queen

Sweet Potato Cupcakes with Toasted Marshmallow Frosting
Dessert American

Sweet Potato Cupcakes with Toasted Marshmallow Frosting

4.7

Prep
25 min
Cook
20 min
Total
105 min

Instructions

  1. 1 Gather the ingredients. Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with cupcake liners.
  2. 2 Beat brown sugar and butter with an electric mixer in a large bowl until light and fluffy. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Blend in sweet potatoes and vanilla extract.
  3. 3 Whisk flour, baking powder, cinnamon, ginger, baking soda, 1/2 teaspoon salt, nutmeg, and cloves in a bowl. Add 1/2 of the flour to sweet potato mixture, stirring just until incorporated. Blend in milk and remaining flour mixture.
  4. 4 Scoop batter into prepared cupcake pan and bake in preheated oven until tops spring back when touched lightly with a finger and a toothpick inserted in the center of a cupcake comes out clean, 18 to 22 minutes. Cool on rack.
  5. 5 To make frosting: Combine white sugar, egg whites, cold water, cream of tartar, and a pinch of salt in a heatproof mixing bowl. Set the mixing bowl over a pan of simmering water and beat with an electric mixer until the mixture is very hot to the touch and stiff peaks have formed, 5 to 7 minutes. Remove the bowl from the heat and beat 1 minute more. Add marshmallow creme and 1 teaspoon vanilla extract; beat until combined.
  6. 6 To frost the cupcakes, fill a pastry bag fitted with a large plain tip with frosting; pipe mini marshmallow-shaped dots all over the cupcakes. Alternatively, use a knife and frost them generously with lots of swoops and swirls.
  7. 7 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange 3 or 4 cupcakes on a baking sheet and place them in the oven under the broiler. Toast until frosting has started to brown, about 90 seconds (check every 20 seconds and rearrange the baking sheet, if necessary). Repeat with the remaining cupcakes until all are toasted.

By Doughgirl8

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-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

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

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