Marshmallow Ginger Kids

Hello Friends, Today I am back With New recipe for making this recipe at your home you must need following Ingredients -

1

Ingredients :

• 1/2 c sugar
• 2 tsp cinnamon
• 1/2 tsp ginger
• water
• 1/4 white chocolate chips

Directions :

• So first slide two large marshmallows onto a lollipop stick {I got mine at World Market}.
• Ginger Kids Step 1
• Melt the white chocolate chips according to the package directions. Transfer the chocolate to a ziplock bag and cut off one corner. Use the chocolate to adhere the small marshmallows to the large ones making up the arms and legs. They already look cute! Let the chocolate set before continuing on.
• Marshmallow Ginger Kids Step 2
• Mix the sugar, cinnamon, and ginger in a small bow and set aside. Fill a bowl or large cup with water {I used a mason jar}. It needs to be big enough to dip the entire pop in. So first dip the pop in the water and then roll it in the cinnamon-sugar-ginger mixture. I ended up needing to pour some over the pop to get it completely coated.
• Marshmallow Ginger Kids Step 3
• Here they are ready to decorate!
• Marshmallow Ginger Kids Step 4
• I used a variety of decorations on our Marshmallow Ginger Kids {Wilton’s Sparkle Gel, Wilton’s Cookie Icing, Wilton’s Pearlized Sprinkles and more – just what I had on hand}. I think this group looks more like a Marshmallow Ginger Family – hehe!

Marshamllow Ginger Family

Marshmallow Ginger Kids

1. Recipe Type: Dessert
2. Author: Trish – Mom On Timeout
3. Prep time: 5 mins
4. Cook time: 5 mins
5. Total time: 10 mins
6. Serves: 6

Ingredients

• 1/2 c sugar
• 2 tsp cinnamon
• 1/2 tsp ginger
• water
• 1/4 white chocolate chips

Directions

1. First slide two large marshmallows onto a lollipop stick {I got mine at World Market}.
2. Melt the white chocolate chips according to the package directions. Transfer the chocolate to a ziplock bag and cut off one corner. Use the chocolate to adhere the small marshmallows to the large ones making up the arms and legs. Let the chocolate set before continuing on.
3. Mix the sugar, cinnamon, and ginger in a small bow and set aside. Fill a bowl or large cup with water {I used a mason jar}. It needs to be big enough to dip the entire pop in. So first dip the pop in the water and then roll it in the cinnamon-sugar-ginger mixture. I ended up needing to pour some over the pop to get it completely coated.
4. I used a variety of decorations on our Marshmallow Ginger Kids {Wilton’s Sparkle Gel, Wilton’s Cookie Icing, Wilton’s Pearlized Sprinkles and more – just what I had on hand}.
5. Notes
6. Recipe from Family Fun Magazine.
7. The original recipe said the ingredients would make four but I made six and had A LOT left over. Plan for 8 with this recipe.

Chocolate Cherry Marshmallow Crunch Bars

Chocolate Cherry Marshmallow Crunch Bars

Ingredients

• Base:
• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• 3/4 cup + 2 Tbls flour
• 2 Tbls unsweetened baking cocoa
• 1/4 tsp salt
• 1/2 tsp baking pwder
• Filling:
• 2 10 oz bottles maraschino cherries, no stems, drained and chopped
• 3 cups miniature marshmallows
• Topping
• 3/4 cup peanut butter
• 1 cup semisweet chocolate chips
• 2 Tbls butter
• 1 1/2 cup Rice Krispies

Direcctions

• Preheat oven to 350.
• Cream butter and sugar together in a mixer bow. Add eggs one at a time, beating until thoroughly combined. Add in vanilla extract.
• Whisk together flour, cocoa, salt, and baking powder.
• Gradually add to creamed mixture.
• Spread in a lightly great 9x13 baking dish.
• Bake for 16-18 minutes until set.
• Sprinkle marshmallows on top and bake for another 3 minutes or until marshmallows have puffed up.
• Sprinkle chopped cherries on top of marshmallows and spread evenly using a knife dipped in water.
• Let cool completely.
• Melt peanut butter, chocolate chips, and butter together in a small saucepan.
• Remove from heat and stir in Rice Krispies.
• Spread evenly over top of bars.
• Chill for 1 hour or until set. Cut into bars and serve.