Ooey Gooey Holiday Treats With Stuffed Puffs® x So Yummy

Word on the street is there’s no stopping Santa’s sleigh. Since he’s working tirelessly to lift spirits and spread holiday cheer, then so are we!

We enlisted our dear friends at Stuffed Puffs® to help us come up with brand-new holiday treats that will leave you feeling warm and fuzzy on the inside. Stuffed Puffs® are the perfect marshmallow for the job because they are chock-full of creamy milk chocolate that melts from the inside out.

Your usual cup of Christmas cocoa just got a lot more ooey-gooey thanks to the classic Stuffed Puffs®, which are vanilla marshmallows filled with real milk chocolate!

This year’s showstopper is the limited-edition Stuffed Puffs® Chocolate Peppermint Bark. Each chocolatey puff of fluff is filled with pink peppermint white chocolate. Our friends and family went wild for this year’s batch of Chocolate Peppermint Bark because we upped the anti by including an entire layer of chewy, gooey melted Stuffed Puffs®. You’re going to love this marshmallow-y twist on a Christmas classic.

However you choose to roast, toast, or bake your signature sweets, you must add Stuffed Puffs® to your holiday shopping list. We guarantee this ooey-gooey treat is going to bring a whole new set of smiles to your dearest loved ones.

Hot Chocolate Snowmen Pals

Complexity: Easy
Total Time: 15 minutes
Yields: 2 servings

Ingredients: 

• 6 Stuffed Puffs® Classic Milk Chocolate Marshmallows
• ¼ cup milk chocolate, melted
• 2 orange sprinkles

Directions: 

1. Using a long wooden skewer, stack and skewer three Stuffed Puffs® Marshmallows on top of one another.
2. Using a piping bag with a small round tip, or plastic baggie with a tiny hole cut from the tip, pipe two dots for eyes, dots to form a mouth, and a dot in the center to secure one orange sprinkle “nose.”
3. Serve the Snowman Pals alongside each other with a piping hot mug of cocoa! (Be careful to not overfill your mug, and dunking the Pals displaces some liquid!)

Rudolph’s Peppermint Marshmallow Pops

Complexity: Easy
Total Time: 1 hour
Yields: 4 servings

Ingredients: 

• 4 Stuffed Puffs® Chocolate Peppermint Bark Marshmallows
• ½ cup dark chocolate, melted
• 4 small pretzels
• 8 candy eyes
• 4 cinnamon candies

Directions:

1. Using a lollipop stick, skewer one Stuffed Puffs® Marshmallow on its side, and at a slight angle facing downward.
2. Dunk skewered marshmallow into melted chocolate and allow excess to drip. Set onto a parchment lined baking sheet.
3. Once the chocolate sets slightly, split one pretzel in half and set on the top end of the marshmallow as “antlers.”
4. Finish with candy eyes and cinnamon candy “nose.” Allow to chill in the fridge for about an hour, until chocolate has set. Enjoy!

Ooey Gooey Marshmallow Peppermint Bark

Complexity:  Easy 
Total Time: 3 hours or overnight 
Yields: 12 servings

Ingredients:

• One 12oz bag white chocolate chips
• One 12oz bag dark chocolate chips
• ½ cup crushed candy canes, set aside a handful for garnish
• 1 bag Stuffed Puffs® Chocolate Peppermint Bark Marshmallows, set aside 2 – 3 for garnish
• 2 to 3 Stuffed Puffs® Classic Milk Chocolate Marshmallows, for garnish
• 1 to 2 tablespoon of coconut oil, if needed

Directions:

1. In a small microwave safe bowl, melt white chocolate in 30 second increments, stirring after each, until smooth and melted. If chocolate appears very thick, thin out slightly with a small spoonful of coconut oil. Stir in crushed candy canes, and pour onto a parchment lined baking sheet (use a smaller one for thicker bark, and larger one for thinner bark, depending on your liking!) Chill until white chocolate is firm.
2. Once firm, melt 1 bag of Stuffed Puffs® Chocolate Peppermint Bark Marshmallows in the microwave on increments of 30 seconds, stirring after each, as you did with the white chocolate. Add a small spoonful of coconut oil if sticky. Pour melted marshmallow mixture on top of the firm white chocolate and smooth flat and evenly. Refrigerate until firm.
3. Lastly, melt dark chocolate and pour and smooth directly onto the firm marshmallow layer. Top with crushed candy canes and quartered chunks of Stuffed Puffs® marshmallows in both Classic Milk Chocolate and Chocolate Peppermint Bark flavors.
4. Chill until completely hardened, best to leave overnight. Once set, chop into jagged pieces and enjoy!

Holiday Velvet Cupcakes with Marshmallow “Frosting”

Complexity:  Easy 
Total Time: 15 minutes 
Servings: 24 cupcakes 

Ingredients:

• 1 box white cake mix, plus ingredients listed on box
• ¼ cup cocoa powder
• Red and green food coloring
• 24 Stuffed Puffs® Classic Milk Chocolate Marshmallows
• ½ cup water, for dipping marshmallows
• Festive sprinkles, for garnish
• Paper cupcake liners, (make sure they are microwave safe)

Directions:

1. Preheat oven to 350 degree F. Begin by mixing together cake mix by following instructions on the box. Once mixed, divide batter into two separate bowls. In one bowl, mix green food coloring until achieving desired results (for darker color, add a spoonful or two of cocoa powder to the batter.) To the other bowl, mix in ¼ cup cocoa powder and a few drops of red food coloring.
2. Fill ½ of an ice cream scoop with green batter, and repeat by filling the other side with red batter. Scoop into a paper-lined cupcake tin. Bake according to instructions on box.
3. While cooling, dip marshmallows into water, one at a time. This will ensure the marshmallows melt smoothly.
4. Top each cupcake with a water-dipped marshmallow and place, one by one, into the microwave for 10 seconds or less. Watch carefully, as the marshmallows will melt very quickly. Let each cupcake settle and the marshmallow deflate, as it becomes “frosting!” Decorate with sprinkles, if desired, and enjoy.

Toasted Marshmallow Linzers

Complexity:  Moderate
Total Time: 2 hours and 30 min 
Servings:  10 – 2o linzers, depending on size  

Ingredients: 

• 1½ cups all-purpose flour
• ¾ cup cocoa powder
• ¾ tsp baking powder
• 1 tsp salt
• 1 cup granulated sugar
• ¾ cup unsalted butter, room temperature
• 1 large egg
• 1 tsp vanilla extract
• White sanding sugar, for sprinkling
• 5 – 10 Stuffed Puffs® Classic Milk Chocolate Marshmallows or Stuffed Puffs® Chocolate Peppermint Bark Marshmallows, sliced in half

Directions: 

1. Begin by making the chocolate cookie dough. In a bowl, combine dry ingredients: flour, cocoa powder, baking powder, and salt. Set aside. In a larger bowl, beat together granulated sugar and butter until fluffy and pale, about 4 minutes. Add egg and vanilla and beat until just combined.
2. Place dough in an airtight container and refrigerate for 30 minutes. Once chilled, divide the dough in half, and take turns rolling out both halves in between two pieces of parchment (one underneath, and one on top of the dough,) until you have rolled dough into around ⅛” thick rectangles. Chill sheets of dough for 1 more hour, until very firm.
3. Preheat oven to 350 degree F.
4. Once firm, cut varying shapes with cookie cutters of your choosing, making sure that each shape has a pair to “sandwich” later on. On one cookie in the pair, take a smaller-sized cookie cutter and punch out a hole in the center of the cookie — this will be your “top” cookie. Transfer cut-out cookies onto a parchment lined baking sheet and bake for 7 – 10 minutes, until the edges are set.
5. Once cooled, take the “bottom” cookies and place a half of a Stuffed Puffs® marshmallow, face down, in the center of the cookie. Toast with a small kitchen torch, and sandwich with the matching “top” cookie. Repeat with remaining cookies. Enjoy!