If the copious amounts of pink, red and hearts all around don’t give you an inkling that Valentine’s Day is near, you might want to open your eyes.
Chocolates and candies are popular during this time of year, but marshmallows aren’t necessarily sought after.
They aren’t just for s’mores — they’re a great addition to classic baking staples such as chocolate cookies. If you turn marshmallows into marshmallow fluff, try it on a peanut butter and banana sandwich — it might change your life.
During this lovely holiday, use them in a slightly improved-upon marshmallow bar recipe and to make marshmallow pops.
Browned-butter marshmallow bars
Marshmallow treats are the generic name for Rice Krispies treats.
1 stick of butter
1 1/2 cups of marshmallows
5 cups of crisped rice cereal
1 big pinch of salt
Heart sprinkles (optional)
1. Melt the butter over medium-high heat.
2. Once the butter comes to a boil, reduce the heat. The butter will foam and slowly brown. Make sure to keep stirring so it doesn’t burn.
3. Take the now-melted browned butter off the heat, and then add a big pinch of salt.
4. Add in your marshmallows. Mix thoroughly so all the marshmallows melt.
5. Add in the cereal, one cup at time, thoroughly mixing the cereal into the marshmallow-butter mixture.
6. Once all the cups of cereal are incorporated, add in some heart sprinkles (’tis the season) and mix well.
7. Spoon the mixture into a pan lined with parchment paper.
8. Let the bars mold for 10-15 minutes, and then cut into squares.
Cake pops are so last year.
1 package of giant marshmallows
1 pack of lollipop sticks
1/2 cup of chocolate almond bark
1/2 cup of vanilla almond bark
A sheet of wax or parchment paper
Shredded toasted coconut
Colored sugar candies
1. Melt the two different almond barks in the microwave. Make sure to heat it in 30-second intervals.
2. Stick the lollipop sticks into the marshmallows, and then dip the marshmallows into either the chocolate or vanilla almond bark.
3. Dip into a topping of your choice.
4. Make sure to put the dipped and coated marshmallow pop on a sheet of wax or parchment paper to dry.