Every camper has a favorite way to eat marshmallows, whether that be plain, golden brown, or sandwiched between chocolate and graham cracker. August 30th is the day to celebrate this tasty treat, and TT would like to help! This National Toasted Marshmallow day, be adventurous and try a little something different. These tasty marshmallow treats are sure to make you think twice about your choice campfire snack.
White Chocolate Marshmallow Cookie Bars
Ingredients
1 and 1/4 cups white whole wheat flour
1/4 tsp baking powder
dash salt
1/4 cup apple butter
1/2 cup brown sugar, packed
1 egg white
1 tbsp nonfat Greek yogurt
1 tsp vanilla extract
3/4 cup white chocolate chips
1 cup mini marshmallows
Instructions
1. Preheat oven to 375. Spray a 9×9 pan with cooking spray.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside. In a large bowl, beat together apple butter, sugar, egg white, Greek yogurt, and vanilla until well combined. Slowly, add in flour mixture and continue beating until incorporated.
3. Transfer dough to prepared pan and use a greased piece of parchment paper to gently and evenly press dough into the pan.
4. Bake for 10-12 minutes until golden and set in the center. Evenly sprinkle white chocolate chips on top, followed by marshmallows.
5. Broil for 2-3 minutes until marshmallows are browned and puffy. Pay close attention during this step–they can burn quickly if left in too long. Cool completely, and serve.
Source: Arismenu.com
Toasted Marshmallow Cupcakes
Ingredients:
¾ cup unsweetened cocoa powder
1 ½ cups all purpose flower 
1 ½ cups sugar
1 ½ teaspoons baking soda
¾ teaspoon baking powder
¼ teaspoon salt
2 large eggs, lightly beaten
¾ cup warm water
½ cup whole milk
¼ cup sour cream
1/3 cup unsalted butter, melted
¾ teaspoon pure vanilla extract
18 cupcake liners
1 bag jumbo marshmallows
Directions:
1. Whisk cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl. Stir in eggs, warm water, milk, sour cream, butter, and vanilla, mixing until smooth.
2. Fill each muffin cup halfway (about 2 ounces each). Bake until a tester inserted into the center comes out clean (15 to 18 minutes).
3. Let cake cool slightly and change the oven to broil.
4. Place one marshmallow vertically in the center of each cupcake. Put the cupcakes back into the oven (careful not to knock any marshmallows off) and watch them closely, as the marshmallows will roast in a matter of seconds.
5. When the marshmallows appear golden brown on top and puffed slightly, take the cupcakes out of the oven and carefully press the marshmallows down, using your hand or a spoon, to cover the whole top of the cupcake.
Source: www.MarthaStewart.com
Loaded Baked Sweet Potatoes
Ingredients:
3-5 medium sweet potatoes
1 tablespoon melted butter
1 tablespoon dark brown sugar
1/8 teaspoon pure vanilla extract
dash of cinnamon
mini marshmallows
Directions:
1. Preheat oven to 400 degrees. Rinse each sweet potato, scrub clean (if you plan on eating the skin), pat dry and poke each potato with a fork. Line a baking sheet with foil. Place potatoes on the baking sheet and bake for 45-50 minutes, or until soft.
2. While your potatoes are baking, combine melted butter, brown sugar, cinnamon and vanilla in a small mixing bowl.
3. After your potatoes are finished baking, remove them from the oven. Carefully slice open each cooked sweet potato lengthwise. Fill the open gap of each potato with a handful mini marshmallows. Pour some of the butter/sugar mixture on top of each sweet potato. Top with another handful of mini marshmallows.
4. Turn your oven to the broiler setting. After it is heated up, place your baking pan with your sweet potatoes in the oven for 30 seconds, or until your marshmallows are golden brown. Be sure to keep an eye on them so they don’t burn. Sprinkle your potatoes with a dash of cinnamon and serve.
Source: www.sixsistersstuff.com
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When we think roasted marshmallow, we think s’more. While s’mores are great, this tasty treat deserves to shine in its own way. Give toasted marshmallows the spotlight they deserve on August 30th!