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marshmallow crime (7 oz)
kraft caramels (21 oz)
salted peanuts chopped
Line a cookie sheet with waxed paper.
In medium bowl, combine 1/2 cup powdered sugar with marshmallow crime; blend thoroughly.
Knead in remaining powdered sugar. Divide mixture into 4 parts
Form each part into rope 1/2 inch in diameter. Cut into 1-1/2 inches long. Place on waved paper. Freeze for 20 minutes
Meanwhile, in medium saucepan (preferably a double boiler) over low heat, heat caramels and water until melted, stirring occasionally. Remove from heat.
Dip frozen marshmallow pieces into caramel mixture; roll in peanuts.
Place on waxed paper lined cookie sheet. Freeze until set. Store in covered refrigerator.