Marshmallow Treat Gingerbread House Pamela Mitchell and Tracey Seaman   From Every Day with Rachael Ray December-January 2008 MAKES ONE HOUSE Prep Time: 3 hr Cook Time: 15 min 3 sticks (12 ounces) unsalted butter 6 tablespoons unsulfured molasses 4 1/2 tablespoons pumpkin pie spice Salt Six 10.5-ounce bags mini marshmallows Two 18-ounce boxes crisp rice cereal, such as Rice Krispies Royal Icing (see recipe) Twelve 3-inch pieces red licorice twists 10 large marshmallows 20 chocolate-covered graham crackers Five 1/2-inch-thick slices pound cake Assorted candies, for decorating 1. Grease a 9-by-13-inch baking pan, then line with enough parchment paper to leave several inches of overhang on each long side. 2. In a large, heavy saucepan, melt 1 stick butter over medium-low heat. Stir in 2 tablespoons molasses, 1 1/2 tablespoons pumpkin pie spice and 1 teaspoon salt. Stir in 2 bags of mini marshmallows and cook over medium-low heat, stirring occasionally, until the marshmallows are melted. Meanwhile, pour 12 cups cereal into a large bowl. Add the cereal to the marshmallow mixture and fold in quickly to coat. Scrape the cereal mixture into the prepared pan; let cool for a few minutes. 3. Lightly coat your hands with oil, then press the cereal mixture evenly into the pan. Using a dry measuring cup, pack down the mixture to even out the layer. Let cool for 30 minutes. Loosen the edges with a knife, then grasp the parchment and lift to remove the cooled cereal layer from the pan. Repeat Steps 1, 2 and 3 to make 2 more cereal layers. 4. Assemble the house and decorate with the remaining ingredients.

Fruit Salad with Black Pepper Dressing Caramel-Coconut Shortbread Golden Cake Vanilla Frosting Gingered Pears with Warm Chocolate Sauce More Recipe Archive ADVERTISEMENT

ADVERTISEMENT