🌸 Marshmallow Cream Sandwich Bites 🍬
Ingredients
For the Marshmallow Layers:
2 cups mini marshmallows (or 12 large marshmallows sliced into ½-inch squares)
¼ cup powdered sugar (for dusting)
For the Fluffy Cream Filling:
½ cup (1 stick) unsalted butter, softened
1½ cups powdered sugar, sifted
2 tbsp heavy cream or whole milk
1 tsp pure vanilla extract
½ tsp strawberry extract (optional)
1-2 drops pink gel food coloring
For the White Chocolate Coating:
10 oz high-quality white chocolate, chopped
1 tbsp coconut oil
¼ cup pastel sprinkles or crushed freeze-dried strawberries
Instructions
1. Prep the Marshmallows
Lightly dust a cutting board with powdered sugar.
If using large marshmallows, slice horizontally into ½-inch thick squares (a lightly oiled knife prevents sticking).
2. Make the Cream Filling
In a stand mixer with the paddle attachment, beat butter for 2 minutes until creamy.
Gradually add powdered sugar on low speed to avoid clouds, then increase to medium.
Pour in heavy cream, vanilla, and strawberry extract (if using). Whip for 3 minutes until light as clouds.
Fold in food coloring until evenly pastel pink.
3. Assemble the Sandwiches
Pipe or spread 1 tbsp filling onto half the marshmallow squares.
Top with remaining marshmallows, pressing gently to adhere.
Freeze on a parchment-lined tray for 15 minutes to firm up (this prevents oozing during dipping).
4. Chocolate Coating
Melt white chocolate and coconut oil in 20-second bursts, stirring until smooth (don’t overheat!).
Working quickly, dip each sandwich halfway into chocolate, letting excess drip off.
Immediately roll edges in sprinkles or place on parchment to set.
Chill 10 minutes until hardened.