Type what you have

Ingredients

• ✓ miniature marshmallow
• butter
• crispy rice cereal

Instructions

1. 1 Melt butter in a large saucepan over low heat.
2. 2 Add marshmallows and stir until melted and well combined. Cook 2 minutes longer, stirring constantly. Remove from heat.
3. 3 Stir in crispy rice cereal until well coated.
4. 4 Press mixture evenly and firmly into a buttered 9x13-inch pan using a buttered spatula or waxed paper.
5. 5 Cut into 2-inch squares when cool.

By ShanaLee

Ingredients

• ✓ miniature marshmallow
• banana
• semisweet chocolate chip

Instructions

1. 1 Preheat the grill for high heat.
2. 2 Spray 4 sheets of aluminum foil, large enough to wrap bananas, with cooking spray.
3. 3 Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise. The bananas can be cut into slices instead if you like, (while still in the peel) for easier handling later.
4. 4 Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. Stuff with as much of the chocolate chips and marshmallows as desired.
5. 5 Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire. Leave in long enough to melt the chips and the marshmallows, about 5 minutes. Unwrap bananas, open the peels wide, and eat with a spoon.

By Toni Boncella Blyth

Ingredients

• ✓ miniature marshmallow
• pineapple
• pistachio pudding mix
• whipped topping

Instructions

1. 1 Gather the ingredients.
2. 2 Combine pineapple and dry pistachio pudding mix in a large bowl. Fold in thawed whipped topping and marshmallows until well mixed.
3. 3 Refrigerate until chilled and serve.

By Margit Wallin

Ingredients

• ✓ miniature marshmallow
• mandarin orange
• pineapple chunk
• sour cream
• maraschino cherry

Instructions

1. 1 Combine oranges, pineapple, marshmallows, sour cream, and cherries together in a large bowl. Chill and serve.

By Tina O'Malley

Ingredients

• ✓ miniature marshmallow
• cooking oil
• chow mein noodle
• butter
• jellybean

Instructions

1. 1 Line a baking sheet with aluminum foil; coat with cooking spray.
2. 2 Place noodles in a large bowl. Combine marshmallows and 3 tablespoons butter in a medium saucepan over medium heat; stir until melted and smooth. Pour marshmallow mixture over noodles; stir until well coated.
3. 3 Rub hands with some butter; form noodle mixture into 6 round balls. Place balls on the prepared baking sheet. Press center of each ball with the back of a teaspoon to make a hollow indentation. Set nests aside until firm.
4. 4 Fill each nest with candies.

By Rosina

Ingredients

• ✓ miniature marshmallow
• rhubarb
• sugar
• strawberry gelatin
• yellow cake mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. 2 Stir rhubarb, marshmallows, sugar, and Jell-O mix together in a large bowl. Spread evenly in the prepared pan. Mix cake batter according to package directions; pour evenly over ingredients in the pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Run a knife around outer edges of cake to loosen; turn out onto a large plate while still hot. Let cake cool before serving.

By saffronbuns

Ingredients

• ✓ miniature marshmallow
• fruit cocktail
• pineapple chunk
• mandarin orange
• sour cream

Instructions

1. 1 Mix fruit cocktail, pineapple chunks, mandarin oranges, and marshmallows together in a large bowl. Add sour cream and stir until fruit is completely coated. Cover and refrigerate for 4 to 8 hours before serving.

By poppy

Ingredients

• ✓ miniature marshmallow
• peanut butter
• butter
• chow mein noodle
• cooking spray
• milk chocolate egg

Instructions

1. 1 Place marshmallows, peanut butter, and butter in a saucepan; cook and stir over medium heat until the marshmallows have melted completely, about 5 minutes.
2. 2 Put chow mein noodles into a large bowl; pour marshmallow mixture over noodles and stir to coat.
3. 3 Spray hands with cooking spray or coat with butter so the noodles will not stick to your hands. Scoop noodle mixture from bowl with an ice cream scoop and form into balls, hollowing the center out to create the nest. Arrange 4 chocolate eggs into each nest.

By Jilly

Ingredients

• ✓ miniature marshmallow
• butter
• semisweet chocolate chip
• coconut
• parchment paper

Instructions

1. 1 Gather all ingredients.
2. 2 Place butter in a 2 ½ quart glass or metal bowl. Place the bowl over a 3-quart saucepan of gently boiling water (upper bowl should not touch water). Cook over the simmering water until butter is melted.
3. 3 Add chocolate chips; stir until melted, then remove from heat. Let cool 10 minutes at room temperature, stirring occasionally.
4. 4 Add marshmallows to melted chocolate; gently stir to coat.
5. 5 Place two 15x18-inch pieces of parchment paper on work surface. Place half of the chocolate-marshmallow mixture onto the middle of each piece of parchment and shape into a 12-inch long log using a rubber spatula.
6. 6 Wrap logs tightly in the parchment and transfer to refrigerator; chill logs for 30 minutes.
7. 7 Place two new 15x18-inch pieces of parchment paper on work surface and sprinkle each with 1 cup flaked coconut. Carefully transfer chilled logs (they will still be soft) to the new pieces of parchment with coconut.
8. 8 Roll logs in coconut and gently press to fully cover outside and sides.
9. 9 Wrap coated logs tightly in the new parchment paper and chill until firm, at least 4 hours up to overnight.
10. 10 When well chilled, cut into 1/2-inch thick slices.

By Martha

Ingredients

• ✓ miniature marshmallow
• whipped topping
• strawberry gelatin
• pineapple
• walnut

Instructions

1. 1 Gather the ingredients.
2. 2 Place whipped topping in a large bowl and stir until thawed and smooth.
3. 3 Add gelatin and mix well.
4. 4 Add pineapple with juice, walnuts, and marshmallows.
5. 5 Mix together and transfer into a mold of your choice. Refrigerate for 8 hours to overnight before unmolding.

By DASJAZMAN

Ingredients

• ✓ miniature marshmallow
• cooking spray
• butter
• vanilla extract
• rice cereal

Instructions

1. 1 Grease a 9x13-inch baking dish with cooking spray. Set aside.
2. 2 Melt butter in a large saucepan over low heat. Stir in vanilla. Add marshmallows; cook and stir until marshmallows are melted. Add cereal; stir to coat, then quickly transfer mixture to the prepared dish. Use a sheet of waxed paper to press mixture evenly into the dish.
3. 3 Let set for 2 to 3 hours before cutting into 24 squares.

By SHECOOKS2

Ingredients

• ✓ miniature marshmallow
• semisweet chocolate chip
• butter
• sweetened condensed milk
• peanut

Instructions

1. 1 Gather all ingredients.
2. 2 Line a 9x13-inch pan with waxed paper.
3. 3 Heat chocolate chips and butter in a microwave-safe bowl in 30-second increments, stirring occasionally, until melted and smooth. Stir in condensed milk.
4. 4 Mix peanuts and mini marshmallows together in a separate bowl.
5. 5 Gradually stir into chocolate mixture until incorporated.
6. 6 Pour into the prepared pan. Refrigerate until firm, about 2 hours.
7. 7 Cut into 24 squares. Enjoy!

By Sara

Ingredients

• ✓ miniature marshmallow
• butter
• semisweet chocolate chip
• coconut
• walnut

Instructions

1. 1 Melt butter and chocolate chips in a pan over low heat. Let mixture cool slightly before stirring in walnuts and marshmallows. Set aside to cool completely.
2. 2 Spread coconut on waxed paper.
3. 3 Divide cooled dough into two even portions. Form each portion into a long roll. Coat rolls with coconut.
4. 4 Wrap rolls in waxed paper and then again in plastic wrap. Refrigerate overnight or longer.
5. 5 Cut into 1/2-inch-thick slices to serve.

By Bea Gassman

Ingredients

• ✓ miniature marshmallow
• butter
• bourbon
• salt
• crispy rice cereal
• sea salt

Instructions

1. 1 Melt butter in a saucepan over medium heat, stirring constantly, until golden brown and has a nutty aroma, about 5 minutes. Add marshmallows to browned butter, reduce heat to medium-low, and cook, stirring occasionally, until marshmallows are melted, 3 to 4 minutes.
2. 2 Stir bourbon and 1 teaspoon sea salt into marshmallow mixture and remove saucepan from heat. Add rice cereal to marshmallow mixture and mix until cereal is evenly coated with marshmallow mixture; transfer to a 9x13-inch baking dish.
3. 3 Place a sheet of parchment paper over rice cereal mixture and press into dish. Remove parchment paper and sprinkle flaked sea salt over the top. Cool treats to room temperature, at least 30 minutes.

By voraciousgirl

Ingredients

• ✓ miniature marshmallow
• graham cracker crumb
• butter
• white sugar
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
2. 2 Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix until evenly moistened; press 1/2 into the bottom of the prepared baking dish. Top with chocolate chips and marshmallows; sprinkle remaining crumb mixture over marshmallows. Press crumb mixture down with a spatula.
3. 3 Bake in the preheated oven until marshmallows are melted, about 10 minutes. Cool completely before cutting into squares.

By STAR512

Ingredients

• ✓ miniature marshmallow
• cranberry
• white sugar
• pineapple
• pecan
• whipped cream

Instructions

1. 1 Mix cranberries and sugar together in a bowl. Cover and refrigerate, 8 hours to overnight.
2. 2 The next day, beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
3. 3 Remove cranberries from the refrigerator. Mix in drained pineapple, marshmallows, pecans, and whipped cream until well combined. Pour into a 3-quart dish, cover, and refrigerate or freeze for at least 1 hour before serving.

By TIASUE

Ingredients

• ✓ miniature marshmallow
• lime flavored gelatin mix
• whipped topping
• pineapple
• sour cream
• pecan

Instructions

1. 1 In a large bowl, mix together gelatin, whipped topping, pineapple with juice, sour cream, marshmallows, and pecans. Cover and chill in refrigerator for at least 1 hour. Serve cold.

By Amy

Ingredients

• ✓ miniature marshmallow
• butterscotch chip
• peanut butter
• butter
• coconut
• walnut

Instructions

1. 1 Grease a 9x13-inch pan.
2. 2 Place butterscotch chips, peanut butter, and butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted and combined, about 5 minutes.
3. 3 Stir marshmallows, coconut, and walnuts into butterscotch mixture until evenly combined.
4. 4 Pour mixture into prepared pan. Refrigerate until set, about 1 hour. Cut into 18 squares and store in the refrigerator.

By Brenda Moore

Ingredients

• ✓ miniature marshmallow
• butter
• milk chocolate chip
• vanilla extract
• walnut
• coconut

Instructions

1. 1 Melt the butter and chocolate chips in a heavy saucepan over medium heat; mix until smooth and creamy; remove from heat and stir in the vanilla. Fold in the marshmallows and walnuts.
2. 2 Scatter about half of the coconut onto a large baking sheet. Form the chocolate mixture into two oblong logs and lay them onto the coconut. Use the remaining coconut to coat the logs. Refrigerate until the logs are firm, about 1 hour. Cut logs into 3/4-inch slices.

By moonshine7015

Ingredients

• ✓ miniature marshmallow
• strawberry
• strawberry flavored gelatin mix
• yellow cake mix
• water
• egg
• vegetable oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread crushed strawberries on the bottom of a 9x13-inch baking dish; sprinkle gelatin powder over strawberries, then top with mini marshmallows.
3. 3 Combine cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter on top of marshmallows.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes.
5. 5 Cool cake in the pan for 15 minutes. Run a knife around edges, then turn out the cake onto a serving plate, strawberry side up. Store cake in the refrigerator.

By parealtor313

Ingredients

• ✓ miniature marshmallow
• fudge brownie mix
• vegetable oil
• egg
• water
• graham cracker
• milk chocolate

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 To make the brownies: Stir brownie mix, oil, eggs, and water together in a medium bowl until well blended. Pour batter into the prepared pan. Bake in the preheated oven for 15 minutes.
3. 3 While the brownies are baking, make the topping: Break graham crackers into 1-inch pieces and place into a bowl. Add marshmallows and chopped chocolate and toss to combine.
4. 4 Remove brownies from the oven and sprinkle with topping ingredients. Return to the oven and continue to bake until a toothpick inserted 2 inches from the side of the pan comes out clean, 7 to 10 more minutes.
5. 5 Slice, serve, and enjoy!

By LIZALOUISE

Ingredients

• ✓ miniature marshmallow
• rhubarb
• sugar
• yellow cake mix
• water
• egg
• vegetable oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Place chopped rhubarb on bottom of the prepared pan. Sprinkle sugar evenly over rhubarb; sprinkle marshmallows on top.
3. 3 Prepare cake batter by combining cake mix, water, eggs, and oil together in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter over rhubarb and marshmallows in prepared baking pan.
4. 4 Bake in the preheated oven for 1 hour. Cool in the pan for 10 minutes, then invert onto a serving dish so that rhubarb is on top.

By Doll Face

Ingredients

• ✓ miniature marshmallow
• pineapple
• vanilla pudding mix
• orange extract
• red food coloring
• whipped topping
• pecan

Instructions

1. 1 Stir together pineapple, pudding mix, and orange extract in a medium bowl until well combined. Stir in food coloring until well mixed. Fold in whipped topping and mini marshmallows. Reserve 2 to 3 tablespoons pecans for topping; stir in remaining pecans until incorporated.
2. 2 Top with reserved pecans and chill for at least 1 hour in the refrigerator.

By Michelle Finley Baker

Ingredients

• ✓ miniature marshmallow
• cooking spray
• eggnog
• sugar
• nutmeg
• butterscotch chip
• butter

Instructions

1. 1 Line 9-inch square pan with aluminum foil and spray foil with cooking spray. Prepare insides of a large saucepan with cooking spray.
2. 2 Stir eggnog and sugar together in prepared saucepan over medium-high heat; bring to a rolling boil while stirring constantly with a wooden spoon. Boil mixture for 2 minutes.
3. 3 Fold marshmallows and nutmeg into the eggnog mixture. Bring mixture again to a boil, stirring continually; boil for 6 minutes, remove immediately from heat, and add butterscotch chips and butter. Beat the mixture rapidly with a whisk or a hand mixer until thoroughly mixed and loses its gloss; pour into the prepared saucepan.
4. 4 Set fudge aside at room temperature until set, at least 15 minutes.

By LOONEYPROFESSOR

Ingredients

• ✓ miniature marshmallow
• cooking spray
• butter
• graham cracker
• chocolate chip
• butterscotch chip
• sweetened condensed milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square pan with cooking spray.
2. 2 Mix melted butter and graham cracker crumbs together; press into an even layer at the bottom of the pan. Top with chocolate chips, butterscotch chips, and marshmallows. Drizzle sweetened condensed milk on top.
3. 3 Bake in the preheated oven until bubbly, 17 to 20 minutes.
4. 4 Let cool, about 30 minutes. To make it easier to cut into bars, cover with plastic wrap and chill, about 30 minutes.

By Tonna Jacobson

Ingredients

• ✓ miniature marshmallow
• waxed paper
• butter
• green food coloring
• almond extract
• vanilla extract
• cornflake cereal
• cinnamon red hot candy

Instructions

1. 1 Gather all ingredients.
2. 2 Line a baking tray with waxed paper.
3. 3 Place marshmallows and butter in a microwave-safe bowl; microwave on high for 2 minutes. Stir, then microwave on high for 2 minutes more; stir.
4. 4 Mix in coloring, almond extract, and vanilla until the desired color is reached; gently stir in cornflakes to coat.
5. 5 Drop by tablespoonfuls onto the prepared tray and use lightly greased fingers to form wreath shapes; decorate with 3 red hots each.
6. 6 Allow cookies to cool and set, about 15 minutes; store in an airtight container.

By Sharon P

Ingredients

• ✓ miniature marshmallow
• butter
• bourbon
• salt
• cake mix
• candy bits
• crispy rice cereal
• fruit-flavored breakfast cereal
• sea salt

Instructions

1. 1 Line a 9x13-inch cake pan with parchment paper.
2. 2 Melt butter in a large pot over medium-low heat, cooking and stirring until butter is golden brown and smells nutty, 3 to 4 minutes. Stir marshmallows into brown butter and cook until melted, 2 to 3 minutes. Add bourbon and 1 teaspoon salt; stir until incorporated. Mix cake mix into marshmallow mixture until dissolved; remove pot from heat.
3. 3 Mix 1/2 the rice cereal and 1/2 the fruit-flavored cereal into marshmallow mixture until evenly coated. Mix remaining rice cereal and fruit-flavored cereal into marshmallow-cereal mixture; press into the prepared baking dish. Sprinkle sea salt over the top.

By voraciousgirl

Ingredients

• ✓ miniature marshmallow
• coconut
• caramel
• sweetened condensed milk
• butter
• crispy rice cereal
• sea salt
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line 2 jelly roll pans with parchment paper; butter the parchment paper. Spread coconut on a baking sheet.
2. 2 Bake coconut in the preheated oven until toasted and lightly browned, 10 to 15 minutes. Remove and let cool. Leave the oven on.
3. 3 Combine caramels, 10 ounces of condensed milk, and 1/4 cup butter in a microwave-safe bowl. Microwave, stopping and stirring occasionally, until caramels are melted, 1 to 2 minutes.
4. 4 Combine marshmallows and remaining 1/2 cup butter in a microwave-safe bowl. Cover and heat on high power for 30 seconds; stir. Repeat until completely blended. Add remaining sweetened condensed milk. Stir in cereal and toasted coconut. Press evenly into the prepared pans. Pour caramel mixture over cereal and smooth out. Sprinkle salt on top; add chocolate chips.
5. 5 Bake in the preheated oven until chocolate chips are melted, 1 to 2 minutes. Spread chocolate evenly. Allow to cool for 5 minutes, then roll up each, starting on the long side.
6. 6 Refrigerate until caramel has set, at least 1 hour. Slice into individual pieces, then cut in half again.

By JennyJen2009

Ingredients

• ✓ miniature marshmallow
• heavy cream
• confectioners' sugar
• sour cream
• pineapple
• strawberry
• blueberry
• coconut

Instructions

1. 1 Beat heavy cream and confectioners' sugar in a large bowl with an electric mixer until thick but not grainy; beat in sour cream.
2. 2 Fold in marshmallows, pineapple, strawberries, blueberries, and coconut with a rubber spatula until well combined. Cover the bowl with plastic wrap; chill before serving, 4 hours to overnight.

By FROGGY2427

Ingredients

• ✓ miniature marshmallow
• coconut
• mandarin orange
• maraschino cherry
• whipped topping
• pineapple chunk
• fruit cocktail
• walnut
• nutmeg
• cinnamon

Instructions

1. 1 Gather all ingredients.
2. 2 Place marshmallows, coconut, oranges, cherries, whipped topping, pineapple, fruit cocktail, nuts, nutmeg, and cinnamon into a large serving bowl; mix until well combined.
3. 3 Place in the refrigerator to chill for 30 to 45 minutes before serving.
4. 4 Enjoy!

By Kimberley Teal