#3838 - Whipped Peanut Butter Frosting

(by Shirley McNevich)

1 - 10oz. bag Reese's peanut butter chips
2/3 cup milk
3 cups mini marshmallows
2 cups heavy whipping cream (cold)
1 tsp. vanilla

In a saucepan over low heat add the peanut butter chips, milk and mini marshmallows--cook/stir until melted and smooth. Remove from heat and cool to lukewarm temperature. In a mixer add heavy whipping cream--beat until stiff. Remove bowl from mixer--add cooled peanut butter chip mixture and vanilla--stir well.

#3823 - Caramel Toffee Bars

(by Shirley McNevich)

8 TBSP softened butter
2 1/4 cups flour
2 1/4 tsp. baking powder
1 tsp. salt
1 1/2 cups Domino's dark brown sugar (packed)
3 eggs
2 tsp. vanilla
1 cup mini marshmallows
1 cup Nestle's semi-sweet chocolate bits (chopped)
1 cup Nestle's white chocolate chips (chopped)
18 Kraft caramels (unwrapped)
1 cup Heath Bits 'o Brickle toffee chips

In a bowl add flour, baking powder and salt--whisk to mix. In a mixer add butter and brown sugar--beat. Add eggs and vanilla--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add HALF of the mini marshmallows, HALF of the semi-sweet chocolate chips, HALF of the white chocolate chips, and HALF of the toffee chips--stir with a wooden spoon to mix. Spread the batter evenly into a buttered 9 x 13 cake pan. Sprinkle the rest of the mini marshmallows, semi-sweet chocolate chips, white chocolate chips and toffee chips evenly over the top. Bake at 350 degrees 30-35 minutes--test wth a toothpick for doneness. Cool completely. Melt the unwrapped caramels according to bag directions, then drizzle the melted caramel evenly over the top. Cool for another 15 minutes, then refrigerate for 1 hour. Cut into bars or squares.

#3790 - Crispy Butterscotch Fudge

(by Shirley McNevich)

Crispy Crust: 4 1/2 tsp. Parkay margarine; 2 cups mini marshmallows; 1/4 cup Jif creamy peanut butter; 3 cups Rice Krispies cereal

Batter: 2 TBSP Parkay margarine; 1 - 5oz. can Caration evaporated milk; 1 1/2 cups white sugar; 1/4 tsp. salt; 2 cups mini marshmallows; 1 cup Nestle's butterscotch chips; 3/4 cup Jif creamy peanut butter; 1 tsp. vanilla; 1/4 cup peanuts (chopped)

Crust: in a saucepan over low heat add 4 1/2 tsp. Parkay, 2 cups mini marshmallows and 1/4 cup peanut butter--cook/stir until melted and smooth. Remove from heat--add all of the Rice Krispies--stir until mixed. Press the mixture into the bottom of a greased 9 x 13 aluminum cake pan. Batter: in a saucepan over medium heat add 2 TBSP Parkay, the Carnation milk, white sugar and salt--cook/stir until boiling. Once boiling, cook/stir for 4 minutes. Remove from heat--add 2 cups mini marshmallows, butterscotch chips, 3/4 cup peanut butter and the vanilla--stir quickly until mini marshmallows and butterscotch chips are completely melted. Spread the batter evenly over the crust. Sprinkle the chopped peanuts evenly over the top, then use your fingers to LIGHTLY press the chopped peanuts into the batter. Cool to room temperature, then refigerate until firm. Cut into squares.

#3684 - Marshmallow Pecan Cookies

(by Shirley McNevich)

2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
2 sticks softened butter
1 cup white sugar
1 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. vanilla
2 cups Quaker quick oats
1 1/4 cups Rice Krispies cereal
1 or 2 cups milk chocolate chunks + extra for melting
1 cup chopped pecans
1 cup mini marshmallows

In a bowl add flour, baking powder, baking soda and salt--stir and set aside. In a mixer add softened butter, white sugar and brown sugar--beat. Add eggs and vanilla--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add oats, cereal, chocolate chunks, chopped pecans and marshmallows--stir with a wooden spoon. Cover and refrigerate batter for 1 hour. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees 10-12 minutes. Cool slightly before removing from cookie sheets and placing on paper towels to cool. Optional: melt some extra chocolate chunks and drizzle the melted chocolate on top of the cooled cookies.

#3680 - White Chocolate Graham Bars

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 egg
1 stick softened butter
6 large graham crackers (less as necessary)
1 - 10oz. bag Nestle's white chocolate chips
2 cups mini marshmallows
1/2 cup Eagle brand condensed milk (NOT evaporated)

Line an 8 x 8 cake pan with foil--grease well with Pam. In a mixer add cake mix powder, egg and butter--beat on low until mixed, then beat on medium until dough forms. Press HALF of the dough evenly into the foil-lined cake pan. Make a single layer of graham crackers over the dough (breaking the graham crackers where necessary). Sprinkle the white chocolate chips over the graham crackers. Sprinkle the mini marshmallows over the white chocolate chips. Spread remaining dough over the top (press with your fingers to make sure the whole top is covered with the dough. Drizzle the Eagle brand milk all over the top. Bake at 350 degrees 25-35 minutes--test with a toothpick for doneness. Cool for 5 minutes, then use a tableknife to loosen the edges all the way around. Cool completely. Pull up on the foil to remove the whole thing from the pan and place it on a cake plate. Cut into bars or squares.

#3508 - Cold S'mores Pie

(by Shirley McNevich)

1 - 8" Keebler ready-made graham cracker crust
2 cups Nestle's semi-sweet chocolate chips
3 cups mini marshmallows
1/3 cup milk
2 cups heavy whipping cream

In a saucepan over low heat add 1 3/4 cups of the chocolate chips, 1 cup of the mini marshmallows, and all of the milk--cook/stir over low heat just until marshmallows have melted. Pour the melted mixture into a bowl and cool it to room temperature. In a mixer add the whipping cream--beat until stiff. Take 3 cups of the whipped cream and 2 cups mini marshmallows and add them to the chocolate mixture--stir to mix. Spread the whole mixture into the graham cracker crust. Spread the remaining whipped cream over the top. Sprinkle the remaining 1/4 cup chocolate chips over the whipped cream. Refrigerate until cold.

#3498 - Peanutty Peanut Butter Fudge

(by Shirley McNevich)

1 1/2 cups white sugar
1 - 5oz. can Carnation evaporated milk (NOT condensed)
2 TBSP butter
1/4 tsp. salt
2 cups mini marshmallows
1 1/2 cups Reese's peanut butter chips
1 cup Jif chunky peanut butter
1 tsp. vanilla
1/2 cup chopped peanuts

In a saucepan over medium heat add white sugar, Carnation milk, butter and salt--cook/stir until it is at a full, rolling boil. Once boiling, cook/stir for 4-5 more minutes. Remove from heat--add mini marshmallows, peanut butter chips, chunky peanut butter and vanilla--stir until marshmallows are melted. Pour batter into a foil-lined fudge pan. Cool for 2 minutes, then sprinkle the chopped peanuts over the top. Use your fingers to lightly press the chopped peanuts into the fudge. Cool completely, then refrigerate until cold. Pull up on the foil to release the fudge, peel off the foil, and cut fudge into squares.

#3468 - Simple Chocolate Pecan Fudge

(by Shirley McNevich)

1 1/2 cups white sugar
2 TBSP butter
1/4 tsp. salt
2/3 cup Carnation evaporated milk
2 cups mini marshmallows
1 3/4 cups Nestle's MILK chocolate chips
1/2 cup chopped pecans + extra for sprinkling
2 tsp. vanilla

Line an 8" fudge pan with foil. In a saucepan over medium heat add white sugar, evaporated milk, butter and salt--melt/stir until boiling. Once boiling, cook/stir for 4-5 minutes. Remove from heat--add mini marshmallows, milk chocolate bits, chopped pecans and vanilla--stir quickly until marshmallows and chocolate are melted and mixture is smooth. Pour the mixture into the foil lined fudge pan. Sprinkle extra chopped pecans over the top of the fudge (optional). Cool to room temperature, then refrigerate until firm. Dump the pan upside down on a cutting board, peel off the foil and cut the fudge into squares.

#3326 - Chewy Marshmallow Bars

(by Shirley McNevich)

1 cup butter (melted)
3 cups mini marshmallows
1 - 6oz. bag Nestle's semi-sweet chocolate bits
1 box Duncan Hines yellow cake mix
3 cups Cheerios cereal
1 can Eagle brand sweetened condensed milk (NOT evaporated)

Pour the melted butter into a 9 x 13 cake pan and shake pan back and forth to spread the melted butter evenly. Sprinkle the dry cake mix evenly over the top of the butter. Sprinkle the marshmallows evenly over the cake mix. Sprinkle the chocolate chips evenly over the marshmallows. Sprinkle the Cheerios evenly over the chocolate chips. Carefully pour the condensed milk evenly over the whole top. Bake at 350 degrees for 25 minutes or until golden brown. Cool completely. Cut into bars or squares.

#3098 - Popcorn Cake

(by Becky Lynn Mohr - friend)

14 cups popped popcorn
1 - 6oz. bag Nestle's semi-sweet chocolate bits
1 bag of regular M&M candies
1/2 cup butter + 2 TBSP butter
1/2 cup Jif peanut butter
1 - 10oz. bag mini marshmallows

Use the 2 TBSP butter to grease a 10" bundt cake pan. Put half of the popcorn into each of two large bowls. Sprinkle half of the chocolate chips over each bowl of popcorn (DO NOT STIR). Sprinkle half of the M&Ms over each bowl of popcorn (DO NOT STIR). In a saucepan over low heat add 1/2 cup butter--cook until melted. Add the peanut butter and marshmallows--cook/stir over low heat until melted and smooth. Pour half of the melted mixture over each bowl of popcorn, then use a wooden spoon to stir each until popcorn in both bowls is coated. Press all of the popcorn mixture firmly into the greased bundt cake pan (you have to really shove it in). Cool completely. Loosen from pan and flip it on to a cake plate. Slice to serve.

#3075 - Orange Pineapple Salad

(by Becky Lynn Mohr - friend)

1 - 20oz. can Dole crushed pineapple (drained but save 1/2 cup of the juice)
1 - 11oz. can mandarin oranges (drained but save 1/2 cup of the juice)
2 - 3oz. boxes orange Jell-O
2 cups boiling water
3/4 cup mini marshmallows
1/2 cup white sugar
4 TBSP flour
2 TBSP butter
1 beaten egg
1 - 8oz. Cool Whip (thawed)

In a bowl add both boxes of orange Jell-O powder and the boiling water--whisk until dissolved. Add the drained crushed pineapple, mandarin oranges and mini marshmallows--stir. Pour the mixture into a serving dish--refrigerate until cold and set. In a saucepan (not on heat yet) add white sugar and flour--stir. Add 1/2 cup of pineapple juice and 1/2 cup mandarin orange juice--stir well. Add butter and beaten egg--stir. Turn heat to medium--cook/stir until mixture is thickened. Cool to room temperature, then add the Cool Whip--stir well. Pour the whole Cool Whip mixture over the cold Jell-O mixture. Refrigerate until cold.

#3061 - Double Chocolate Bars

(by Shirley McNevich)

1/2 cup softened butter
3/4 cup white sugar
2 eggs
1 tsp. vanilla
3/4 cup flour
1/2 cup chopped pecans
2 TBSP Hershey's cocoa
1/4 tsp. baking powder
1/4 tsp. salt
Topping: 2 cups mini marshmallows; 1 cup Nestle's semi-sweet chocolate bits; 1 1/2 cups Kellogg's rice krispies cereal; 1 cup Jif peanut butter

In a mixer add white sugar and butter--beat. Add eggs--beat. Add vanilla--beat. Add baking powder, salt and cocoa--beat. Add chopped pecans--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 15 minutes--test with a toothpick for doneness. As soon as you take it out of the oven, spread the mini marshmallows evenly over the top. Return it to oven and bake 3-5 minutes longer or until marshmallows are melted. Remove from oven and cool to room temperature. While it's cooling, in a saucepan over low heat add chocolate bits and peanut butter--cook/stir until melted and smooth. Remove from heat--add the rice krispies--stir to mix. Spread the whole rice krispies mixture over the top of the cooled mixture. Cool completely, then refrigerate until cold. Cut into bars or squares.

#2922 - Krispy Marshmallow Bars

(by Shirley McNevich)

1 box Duncan Hines chewy fudge brownie mix
1 - 10.5oz. bag mini marshmallows
1 1/2 cups Nestle's semi-sweet chocolate bits
1 cup Jif creamy peanut butter
1 TBSP butter
1 1/2 cups rice krispies cereal

Prepare brownies according to box directions, baking them in a 9 x 13 cake pan. Remove from oven--spread all of the mini marshmallows over the hot brownies. Return to oven and bake 3 minutes longer so marshamallows will melt. Remove from oven and set aside. In a saucepan over low heat add chocolate bits, peanut butter and butter--cook/stir until melted and smooth. Remove from heat--add rice krispies cereal--mix well. Spread the hot mixture all over the marshmallow layer. Cool completely. Refrigerate until cold. Cut into bars or squares.

#2831 - Cheerios Squares

(by Shirley McNevich)

3 TBSP Parkay margarine
6 cups mini marshmallows
1/2 cup Jif peanut butter
5 cups Cheerios cereal
1 cup M&M's candies
1/4 to 1/2 cup Nestle's semi-sweet chocolate bits (melted according to bag directions)

Butter a 9 x 13 glass baking dish. In a microwave safe bowl add Parkay--microwave until melted. Remove from microwave--add mini marshmallows and stir. Return to microwave--heat on high for 1 minute, then stir the mixture. Microwave for another 1 minute, then stir until smooth. Add peanut butter--stir until smooth. Add Cheerios and M&M's--stir until mixed. Spread mixture into the buttered baking dish. Melt chocolate bits according to bag directions--drizzle melted chocolate all over the top. Cool completely. Cut into squares.

#2726 - Chocolate Marshmallow Cookie Pie

(by Shirley McNevich)

1 - ready made Keebler chocolate cookie pie shell
2 TBSP milk
2 1/2 cups Cool Whip (thawed)
2 cups cold milk
2 1/2 cups mini marshmallows
2 - 3oz. boxes Jell-O instant chocolate pudding mix
14 Nilla wafers
Hershey's chocolate syrup (optional)

In a microwave safe bowl add the marshmallows and 2 TBSP milk--microwave on high for 30-45 seconds, then stir (marshmallows will be partially melted). Cool in the refrigerator for 15 minutes. Remove the bowl from the refrigerator--add 1 cup of the thawed Cool Whip--stir well. In a separate bowl add both pudding mixes and the 2 cups of milk--beat with a whisk for 2 minutes. Let the mixture stand a minute or two until thickened. Add the rest of the thawed Cool Whip to the chocolate pudding mixture--stir well. Spread the chocolate pudding mixture into the chocolate crust. Arrange the Nilla wafers evenly over the top of the chocolate pudding mixture. Spread the marshmallow mixture over the Nilla wafers. Refrigerate until cold. Drizzle the top with Hershey's chocolate syrup before serving if you wish.

#2456 - Rice Krispie Drops

(by Shirley McNevich)

1 bag Nestle's white chocolate chips
1 cup Jif peanut butter
1 cup mini marshmallows
2 cups Rice Krispies cereal

Melt white chocolate chips according to bag directions. Add peanut butter, mini marshmallows and rice krispies to the melted white chocolate--stir well until mixed. Place cupcake liners into muffin tins. Place a heaping teaspoonful of the white chocolate mixture into each cupcake liner. Cool to room temperature. Refrigerate until hardened.

#2415 - Smores Trail Mix

(by Shirley McNevich)

1 regular size box Golden Grahams cereal
1 - 10oz. bag mini marshmallows
1 - 12oz. bag Nestle's semi-sweet chocolate bits

In a bowl add cereal, marshmallows and chocolate bits--stir until mixed. Serve.

#2315 - Marshmallow Rice Krispies Brownies

(by Shirley McNevich)

1 box Duncan Hines brownie mix
1/2 bag of miniature marshmallows
1 - 6oz. OR 12oz. bag Nestle's semi-sweet chocolate bits
3 cups Kellogg's rice krispies cereal
1 cup Jif smooth peanut butter

Mix and bake brownie mix according to box directions--remove from oven and evenly spread the mini marshmallows all over the top. Return it to the oven for 4 minutes. Remove from oven and cool completely. In a saucepan over very low heat add chocolate bits and peanut butter--cook/stir until melted and smooth. Remove from heat--add rice krispies--stir until mixed. Spread the peanut butter mixture over the melted marshmallow layer. Cool completely.

#2256 - White Chocolate Marshmallow Balls

(by Shirley McNevich)

16oz. white chocolate OR white chocolate chips

1 cup Jif peanut butter

2 cups Rice Krispies cereal

1 1/2 cups mini marshmallows

In a microwave safe bowl add white chocolate chips - microwave on high until melted. Remove from microwave--add peanut butter and stir until mixed using a greased spoon. Add rice krispies and marshmallows--stir to mix. Drop by quarter sized balls on to wax paper. Cool completely. Refrigerate until cold.

#2218 - Lime Jell-O Salad

(by Shirley McNevich)

1 - 3oz. box lime Jell-O (or any Jell-O flavor you wish)
1 cup boiling water
1 cup Dole crushed pineapple (drained)
1 cup of the drained pineapple juice (if necessary, add enough water to the pineapple juice to make 1 cup)
1 - 3oz. Philadelphia cream cheese (softened)
1 cup mini marshmallows
1 cup thawed Cool Whip

In a bowl add Jell-O powder and boiling water--stir until dissolved. Add pineapple juice--stir. Let it cool to room temperature, then refrigerate until it starts to gel (about 30 minutes). Remove from refrigerator. In a mixer add gelled Jell-O mixture and cream cheese--beat until mixed. Remove bowl from mixer--add drained crushed pineapple, mini marshmallows and Cool Whip--stir until mixed. Pour mixture into a glass 8 x 8 baking dish. Refrigerate overnight.