This cold weather has put me in a mood for baking, which is normally so unlike me, this early into the “holiday” season. With the oh-so-many varieties of Jet-Puffed Marshmallows out this time of year, I couldn’t resist buying up a few bags 🙂 Fruit-flavored (and shaped), stackable plain or chocolate brownie flavor, the classic toasted coconut, and even gingerbread and pumpkin spice! These also make a great healthy, low-fat snack right out of the bag (always use caution with young children and marshmallows of any shape or size, a very dangerous and very real choking hazard!)
I bought some canned biscuit dough, rolled it out, tucked in a couple chocolate brownie marshmallows, and sealed them shut. After they were baked, according to package directions on the biscuits, I put a touch of butter and sprinkled some sugar on them. This is not necessary though as these are a yummy, pillow-filled sweetness all by themselves.
You know what marshmallows do in the microwave, right? Well, they do that in the oven as well. So make sure your edges are sealed, sealed, sealed. I probably should have taken pictures of my first batch that expanded and leaked all over the place 🙂 Put down a piece of parchment paper on your baking sheet for easy clean-up if they leak. My kids loved the leakers as much as the ones that held their pillow shape.