Lucky Charms Marshmallow Treats Recipe
1 stick (1/2 cup) unsalted butter
1/2 teaspoon salt
1 (16 oz) bag Mini marshmallows
1 (11.5 oz) box Lucky Charms cereal
- Grease a 9×13 in pan with cooking spray (or two 8×8 inch pans if you want thicker bars).
- Melt butter over low heat in a large stockpot.
- Once butter has melted, stir in salt and mini marshmallows.
- Stir constantly until melted.
- Once the marshmallows have melted, remove from heat and stir in cereal.
- Stir gently so you don’t crush the cereal.
- Pour mixture into prepared pan and GENTLY press in evenly. If you press too hard, you’ll end up with hard marshmallow treats.
- Allow to cool completely before cutting into squares.
Guinness Brownies with Irish Cream Frosting
An easy recipe for moist, fudgy brownies made with Guinness stout, and topped with Irish cream frosting. Perfect for St. Patrick’s Day.
2/3 cup Guinness stout
1 1/2 cups semisweet chocolate chips
3/4 cup unsalted butter 12 tablespoons
1 1/3 cups granulated sugar
1 teaspoon pure vanilla extract
3/4 cup all purpose flour
3/4 teaspoon salt
Irish Cream Frosting
- 5 tablespoons unsalted butter softened
- 1 1/4 cups powdered sugar sifted
- 2 tablespoons Irish cream I used Baileys Vanilla Cinnamon
- 1/4 teaspoon pure vanilla extract
- Preheat oven to 350°F. Line a 9×9 pan with foil and grease the foil. Set aside.
- In a small saucepan, bring Guinness to a boil. Boil for 5-10 minutes, until reduced by half. Set aside to cool slightly.
- In the microwave or a double boiler, melt chocolate chips and butter until completely smooth. Set aside to cool slightly.
- In a large bowl, whisk sugar, eggs, and vanilla extract. Add melted chocolate mixture and whisk to combine. Add Guinness and whisk to combine. Stir in flour and salt. Pour into prepared pan. Bake for approximately 30-35 minutes, until a toothpick inserted into the center comes out without batter on it (a few fudgy crumbs are ok). Cool completely.
Irish Cream Frosting
- Using a hand mixer or stand mixer, beat butter and powdered sugar until combined. Add Irish cream and vanilla. Beat on medium speed for a minute or two, until smooth and creamy. Spread frosting over the top of the brownies, or use a piping bag and decorating tip to frost each brownie individually.
- 3 Russet Potatoes
- 1 bag of sharp cheddar cheese (shredded)
- 1 bag of Monterrey jack cheese (shredded)
- Sour cream
- Bacon strips
- Avocado (optional)
- Pico de Gallo:
- 1 medium white onion
- 1 roma tomato
- 1 jalapeno
- 1 lime
- Olive Oil
- Pickled jalapenos
Instructions for potato chips:
- Cut Russet potatoes into 1/4 inch rounds, soak in cold water for 30 minutes. Drain and pat dry with paper towels.
- Preheat Oven to 400 degrees. Toss potatoes in baking pan with olive oil and salt and pepper to taste.
- Bake for 20 minutes.
Pico de Gallo instructions:
- Dice up tomato, onions and jalapeno
- Dump ingredients onto a bowl
- Slice lime in half. Sprinkle mixture with salt and pepper, squeeze lime and mix!
- Keep oven preheated at 400 degrees.
- Layer potatoes on your preferred serving dish.
- Top with a blend of cheese and bacon.
- Bake for 10 minutes.
- Remove from oven and top with pico de gallo, pickled jalapenos, sour cream and avocado.