Purple Yam Marshmallow Biscuits
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Vivian Aronson aka “Cooking Bomb” shares not only her great recipes on social media but also her great personality. Vivian joins TCL today to share one of her favorite Halloween treats, the Purple Yam Marshmallow Biscuits.
Purple Yam Marshmallow Biscuits
140g Marshmallows
35g Unsalted butter plus 1 tablespoon for greasing the pan
20g Milk Powder
5g Purple yam powder
10g Raisins
20g Dried dragon fruit
25g Pumpkin seeds
25g Almonds
70g Ritz crackers, whole
Steps:
Melt butter in a nonstick pot on low heat until melted, then add the marshmallows and mix with the melted butter. Stir until all the marshmallows melted.
Add milk powder and any flavor powder you are using, mix well then turn off the heat.
Add nuts and crackers; keep mixing until melted marshmallows combine with all of the nuts and crackers.
Grease a 12 inch square brownie pan with butter and transfer the marshmallow mixture to the greased pan.
Press the mixture with your hands until it fills the pan evenly.
Sprinkle with milk powder and strawberry powder if using.
Set on the side for 30-40 minutes to cool then cut the biscuits into small squares.
Other Marshmallow Biscuits Recipes:
Strawberry Marshmallow Biscuits
140g Marshmallows
35g Unsalted butter plus 1 tablespoon for greasing the pan
20g Milk Powder
5g Freeze-dried strawberry powder
20g Freeze-dried strawberries
25g Pumpkin seeds
25g Almonds
70g Ritz Crackers, whole
Matcha Marshmallow Biscuits
140g Marshmallows
35g Unsalted butter plus 1 tablespoon for greasing the pan
20g Milk Powder
5g Matcha powder
20g Dried dragon fruit
25g Pumpkin seeds
25g Almonds
70g Ritz crackers, whole
Chocolate Marshmallow Biscuits
150g Marshmallows
40g Unsalted butter plus 1 tablespoon for greasing the pan
25g Milk Powder
10g Semisweet chocolate chips
70g Ritz crackers