It's the countdown to the holiday weekend. Summer is in full swing and it's time to find fun, quick and easy treats.

I was in the grocery store today walking down the baking supply aisle as I always do, and an ingredient caught my eye. Toasted coconut marshmallows. Stop the cart! For those of you who can't stand the thought, taste, smell or texture of coconut, you may want to pass on this one. For those who are still reading, all I can say is... these are delicious!

One bag? Two bags? More? No, I'm wasn't sure what I was going to do with them, and if they were weird I didn't want too many bags hanging around. Now, what to do with them. Marshmallows.... s'mores? Maybe, but too obvious.

Rice Krispie bars? Curious. The idea hit. How about Special K instead of Rice Krispies? Not a huge change, but interesting. It fit the requirements. Fun, easy and as goofy as the marshmallows.

The recipe is the same as making Rice Krispie Treats. Melt the butter, add the Marshmallows. Add the cereal, mix and press into a buttered or oiled pan. I was a bit worried about the coconut scorching or burning. No problem. Just keep the heat at low/medium and you'll have no problem.

I spread the mixture into an eight inch cake pan, then drizzled with melted chocolate chips. The perfect combination in my book. Chocolate and Coconut.

To print this recipe, click HERE

Toasted Coconut Marshmallow Bars

1 bag Toasted Coconut Marshmallows (about 30)

3 cups Rice Krispies or Special K Cereal

2 1/2 Tbsp Butter or Margarine

1/3 cup chocolate chips, melted

Directions

In a large saucepan, melt the butter/margarine. It's ok if it browns just a little.

Add marshmallows, stir to melt.

Add the cereal. Stir to mix, crushing the cereal a bit as you stir.

Spread in a buttered baking pan or small, flat dish with sides.

Drizzle with melted chocolate chips if desired. Cool, cut, and serve!

I hope you have a Happy July 4th! Wave a flag, thank a fireman, be safe and be kind.

Some things in life just make you happy. Big fluffy marshmallows are perfect treats. My little friend Maeve turned four recently, and I wanted to send something extra special to her birthday party. Big puffy marshmallows were perfect. They are so much better than store bought, and can be cut into just the right size. I like the big cubes, but you can cut them smaller if you like. You might want add color, flavor or just keep them plain old white. These are delcious, and paired with a cup of cocoa or turned into a s'more, they can't be beat. I promise, they're not too hard, and are well worth the effort.

To print this recipe, click HERE

Jumbo Marshmallows

1 cup cold water

3, 1/4 ounce packets unflavored gelatin

2 cups granulated sugar

2/3 cup corn syrup

1/4 tsp. salt

1 cup powdered sugar

Using shortening or cooking spray, grease an 8 inch pan. Sprinkle with powdered sugar to cover in a generous coating.

Fit a stand mixer with the whisk. Empty the packets of gelatin into the bowl, and cover with 1/2 cup water.

In a medium/large saucepan, combine the sugar, 1/2 cup water, and corn syrup and salt. Attach a candy thermometer to the side of the pan and heat the mixture until the thermonmeter reads 240 degrees F. Don't stir the mixture..

Very carefully, pour the hot sugar mixture over the gelatin with the mixer running at low speed. Be careful not to pour on the whisk or the sugar will splatter. Slowly increase the mixer speed and whip until the marshmallow is cool and the bowl feels cool to the touch. This will take about 12 minutes, or longer. A double batch will fill a mixing bowl and take about 25-30 minutes to cool. Note: your mixer may get warm or overheat...

Pour and scape the marshmallow into the pan and smooth. You may want to use a wet spatula if the mixture is hard to spread. Dust with powdered sugar and allow to set overnight uncovered. After the marshmallow has set, turn out on to a cutting board and cut into cubes. A straight down cut works easier than sawing motion. Dust the marshmallow with powdered sugar to prevent sticking. Store well wrapped at room temperature for up to 2 weeks.