Lightly spray a 1½-in.-round cookie cutter with nonstick spray. Press cookie cutter into top of each marshmallow, pushing halfway down; remove cutter. Twist and pull the marshmallow core to remove; set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Kick up your summer s’mores with this Cookies-and-Cream Stuffed Marshmallow.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 Hy-Vee jumbo marshmallows | ||
| ⅓ c. Hy-Vee frozen original whipped topping, thawed | ||
| ⅓ c. crushed Crav’n Flavor original chocolate sandwich cookies with vanilla crème (about 4 cookies) |
Things To Grab
- 1½-in.-round cookie cutter
- Hy-Vee nonstick cooking spray
- Small bowl
- 2-prong skewers
Directions
Stir together whipped topping and crushed cookies in a small bowl. Spoon mixture into marshmallow centers. Place reserved cores on top to seal.
To roast, insert 2-prong skewers through center from sealed top. Roast over an open flame, turning occasionally, until marshmallows are golden brown. Cool slightly before eating.
Nutrition facts
Servings
160 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 0mg
- Sodium: 60mg
- Total Carbohydrates: 33g
- Protein: 2g
Daily Values
0%
Iron 6%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 0%