How To make Peanut Butter Marshmallow Cups

Marshmallow Fluff Peanut Butter Fudge Recipe

#marshmellow #peanutbutter #fudge

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Peanut Butter Marshmallow Mousse Cups with Chocolate Sauce and Whipped Cream Topping EASY Make Ahead

↓↓↓↓↓↓↓ Click for Ingredient Measurements ↓↓↓↓↓↓↓

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INGREDIENTS: Makes 20 Mini Cups

MOUSSE FILLING:
250g Cream Cheese
1/2 Cup Superfine Sugar
1 Teaspoon Vanilla Extract
3/4 Cup Peanut Butter
1 Jar Plain MArshmallow Fluff
300mL Whipping Cream

STABILIZED WHIPPED CREAM TOPPING:
300mL Whipping Cream
1/3 Cup Icing Sugar
1 Teaspoon Vanilla

CHOCOLATE LAYER: (left over can be stored in the freezer)
100g Dark Chocolate (Use a chocolate you enjoy eating)
60mL Whipping Cream

EXTRAS:
Extra Peanut Butter for Piping
Crushed Cookies for Garnish

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INGREDIENTS CONVERSION LINK:

Link to convert Grams to Cups



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#PeanutButter #Marshmallow #Mousse

Chocolate and Peanut Butter Confetti Squares | Crumbs and Confetti with Diana

Chocolate and Peanut Butter Confetti Squares | Crumbs and Confetti with Diana

Remember frequent hand washing during this time for at least 20 seconds, that’s the RN in me speaking and is also a good practice at anytime. Enjoy!

INGREDIENTS:

2 cups (350g) chocolate chips
1 1/2 cup (360g) peanut butter
1/4 cup (57g) unsalted butter
2 teaspoons (10g) vanilla extract
1/4 (1.5g) teaspoon salt
10 ounces (283g) mini rainbow marshmallows

DIRECTIONS:

Line a 8x8 square baking pan with parchment paper and lightly spray with PAM or other vegetable oil spray

In a large microwave safe bowl add chocolate chips, peanut butter and butter and microwave in 30 second increments until melted.

Add in vanilla and salt and allow to cool for 10 minutes to prevent marshmallows from melting when added.

Add marshmallows to the chocolate peanut butter mixture reserving 1/4 cup of the marshmallows to add to the top of the dessert.

Pour the mixture into the square pan then top with the remaining marshmallows, slightly pressing them into the top of the dessert.

Place the dessert in the refrigerator for 30 min to an hour before serving.

Enjoy!

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PRODUCTS USED IN THIS VIDEO:

Ozeri Digital Food Scale:
Pyrex Glass Mixing Bowl Set:
Reynolds Kitchen Parchment Paper:
Pyrex 8x8 inch square baking dish:

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Oxo 13x9 inch glass baking dish:
KitchenAid Artisan Design Mixer with Glass Bowl (candy apple red):

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ABOUT ME:
Name: Diane (but please call me Diana, everyone else does :)
Age: Older than most people think
Occupation: Registered Nurse
Passion: Baking
Hometown: Birmingham, AL
Favorite Dessert: German Chocolate Cake, scratch that, CAKE

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Easy Peanut Butter Marshmallow Chocolate Fudge

2 cups sugar
1/2 cup milk
14 oz marshmallow fluff / cream
(Not ice cream marshmallow cream or topping!)
18 oz jar of peanut butter.
1 cup chocolate chips
1 tsp. Shortening

Add peanut butter and marshmallow cream to large mixing bowl.
Cover 9x13 pan with wax paper or parchment.
In large saucepan, add sugar and milk. On medium, stir and bring to a boil. Boil and stir for 3 minutes exactly.
Pour over peanut butter and marshmallow. Immediately stir. Pour into lined 9x13.
Refrigerate for at least 1 hour.
Melt chocolate chips and shortening in microwave for about 45 seconds. Stir. Reheat and stir every 15 seconds until smooth. Evenly spread onto cooled fudge.
Refrigerate 1-2 hours before cutting. Allow fudge to sit on counter for 10-15 minutes before cutting to avoid chocolate cracking.


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Make these chocolatey peanut butter marshmallow bars at home | GMA

Chef Christine Flynn's marshmallow bars are full of flavor!


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How to make NO - BAKE Peanut Butter Marshmallow Squares (Butterscotch CONFETTI SQUARES)

These no-bake Peanut Butter Marshmallow Squares are a popular Canadian Christmas treat and served year round at potlucks, weddings and funerals. Make them the traditional way, or add Rice Krispies for crunch and texture.

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Ingredients:
1/2 cup butter
1 cup peanut butter
300 g butterscotch chips (1 bag)
4 cups coloured mini marshmallows (1 bag)
1 tsp vanilla extract optional
1 cup Rice Krispies optional