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Mint Chocolate Chip Marshmallows - Three Ways


Recipes, thoughts and rants from Mallow & Hop.

Mint Chocolate Chip Marshmallows - Three Ways

Karen Marshall

No rambling this week, just recipes. Enjoy!

Mint Cocoa Puffs Cereal

No cooking involved. Just a Mint Chocolate Chip marshmallow or two, an oiled pizza cutter or knife, some powdered sugar, and some classic puffed grain cereal. 

Canola oil spray is a great choice to grease your cutting utensil - knife is fine, I prefer a pizza cutter. Cut your marshmallows in bite sized chunks (one 1.5 x 1.5" marshmallow should produce about 32, enough for a decent serving of cereal), and roll them in a light layer of powdered sugar so they don't stick together.

Way better than Lucky Charms.

Mint Chocolate Krispy Treats


  • 5oz (1 package) Mint Chocolate Chip Marshmallows
  • 1.5 Tbsp unsalted butter
  • 2 oz semi sweet chocolate chips / chocolate chunks
  • 3 cups chocolate puffed riced cereal

Line a 8x8" pan with parchment paper. In a microwave safe bowl, microwave the marshmallows and butter for up to 2 minutes until fully melted (keep an eye on it!). Add to the cereal and stir until evenly distributed, then add in the chocolate chips. Press mixture into the 8x8" pan and allow to cool in fridge for at least an hour before cutting.

Mint Chocolate Chip Brownies

Based on Food 52's Best Cocoa Brownies Recipe


  • 10 Tbsp unsalted butter
  • 1 1/4 cups sugar
  • 3/4 cocoa powder
  • 1/4 tsp salt
  • 2 eggs, cold
  • 1/2 cup all-purpose flour
  • 16 (2 packages) Mint Chocolate Chip Marshmallows

Line two 8x8" pans with parchment paper and preheat the oven to 325° - these will two layers eventually sandwich the marshmallows.

In a double boiler or a heat proof bowl over simmering water, melt and stir together the butter, sugar and cocoa powder. When the butter is fully melted, take the bowl off the heat and put aside until it cools slightly, until warm. Stir in the salt and 2 eggs until fully combined, then slowly add the flour until fully combined. Divide the mixture evenly between the two pans and cook for 20 minutes in the 325° oven - it is done when a toothpick comes out clean.

Turn off the oven and preheat the broiler. Add the marshmallows to one of the brownie pans in an even layer - the bottoms will begin to melt from the heat. (The other "top" brownie will hold together better if cold, so you may want to stick it in the fridge at this point.) When the broiler is fully heated, put the marshmallow topped brownies in for about 2 minutes. Keep an eye on them, as the line from melty to burnt is very thin! Remove when just gooey.

Top with the "top" layer brownie and allow the brownie to cool completely, then put it in the fridge. It's best to wait a few hours before attempting to cut the brownies, to allow the marshmallows to fully re-set.