Marshmallow Mint Squares

"Fluffy peppermint flavored center between chocolate covered graham crackers. Very Good!"
 
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Ready In:
1hr 25mins
Ingredients:
9
Yields:
36 squares
Serves:
36
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ingredients

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directions

  • Place 36 graham crackers, top sides down, in the bottom of an ungreased 13x9x2" baking pan.
  • Soften gelatin in a large bowl with 1/2 cup of the water; set this aside.
  • Combine the other 1/2 cup water and the sugar in a sauce pan.
  • Boil for 2 minutes.
  • Blend sugar mixture into gelatin, blending well.
  • Put mixture in the refrigerator for 10 minutes.
  • Remove from fridge and beat with an electric mixer at highest speed.
  • Mixture will become white and thick, similar to meringue.
  • Add vanilla and peppermint extracts; beat to combine.
  • Tint pink by adding red food color paste.
  • (A little goes a long way).
  • Pour pink mixture over graham crackers in pan, spread evenly.
  • Place 36 graham crackers on top of peppermint mixture with the tops facing up.
  • Place in the fridge until set, about an hour.
  • Melt vanilla candy coating and tint pink with red food color paste.
  • To decorate, drizzle coating over graham cracker tops.
  • Dip a sharp knife into hot water and cut into bars.
  • Cut around each graham cracker to make squares.
  • Store at room temperature.
  • *You can find Red food coloring paste in the cake decorating department.
  • I used Wilton.
  • Oh and get the "no taste" paste, the ones with flavor tend to be bitter.

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