• Home
  • About Alice
  • Recipes
    • Popular Recipes
    • Quick Meals
    • Healthy Recipes
    • Gluten Free
    • Appetizers
      • Soups
      • Salads
    • Dinner
      • Asian Food
      • Beef
      • Korean Food
      • Pork
      • Poultry
      • Pasta
      • Pizza
      • Sushi
      • Vegetarian
    • Desserts
      • Brownies
      • Cakes
      • Cookies
      • Cupcakes
      • Ice Cream
    • Drinks / Cocktails
    • Browse All
  • Videos
    • Recipe Videos
    • YouTube Channel
  • Press
  • Work With Me
  • Family
  • Meal Planning
  • Contact

Marshmallow Bars and a Product Review: Silpat Entremet Baking Pan

April 29, 2013 by hipfoodiemom 13 Comments

Facebook
Pinterest1
Twitter
Yummly
1Share

marshmallow bars | HipFoodieMom.com

Sometimes, we all need a little craziness in our lives. .  to let loose a little and just indulge. Indulging for me, these days, usually involves baking. Something with a little sugar. . . or maybe a lot. Something with a little chocolate. Or a lot.

 

Regardless of what I am baking, I now always use my Silpat non-stick baking mat, my Silpain, if I am baking a delicious bread, or my awesome Sil-Eco round mat whenever I use my springform cake pan. I seriously use this all the time now. Silpat has become a brand that I use, love and trust when I bake. I first saw their new Silpat Entremet Baking pan on Facebook. If you’re not a fan of Silpat on Facebook, you should become one. If you already use their products, the FB page keeps you posted on news and new products.

 

29000_453517771383618_1695274418_n

 

So, when my Silpat Entremet Baking pan arrived, I got to work. Obviously, it’s from the makers of Silpat, so you know it’s a quality product and it’s good. I like the fact that I don’t have to use parchment paper or foil in a baking pan and just like all of the other Silpat products, there is very little mess and you simply rinse it off with water and wipe it clean with a damp towel or papertowel. My only problem was not being able to wait for my baked treats to cool. I got ahead of myself and couldn’t wait, which I usually do when I am baking- Don’t judge- and tried to remove my marshmallow madness from the pan too early- because you cannot cut anything IN the actual silicone pan- and, of course a corner broke apart and I proceeded to eat an entire corner section. This is why there are no photos showing the entire pan 🙂 So obviously, like any other baked treat, you have to wait until it has cooled significantly before trying to remove it from the Silpat Entremet pan, otherwise you might have a bit of a mess.

 

So, if you are looking for a new baking pan, I say, try this one out. You can also bake savory dishes inside like casseroles and mac n cheese . .  there is, in fact, a mac n cheese recipe on the box along with a Gourmet Brownie recipe on the box, which I made and they were delicious!

 

silpat baking pan | HipFoodieMom.com

 

 

And for a sweet recipe: if you’re looking for a crazy, over-the-top, “dump all of your leftover chocolate chip, butterscotch, peanut butter morsels and marshmallows into it” bars, these are it, homie.   I will be the first one to admit these are a little crazy and loaded with sugar. .  but I’m not telling you to eat the entire pan here. Everything in moderation. And then share these goodies with friends and neighbors. I baked these before and these are the sweet treats that everyone always asks me for again and again.

 

I hope you enjoy.

 

marshmallow bars | HipFoodieMom.com

 

Print Recipe

Marshmallow Bars

To help solidify the bars more before cutting, after they have cooled a bit from coming out of the oven, pop the pan into the refrigerator to help harden more and then cut into squares.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 15
Author: Hip Foodie Mom, adapted from Averie Cooks

Ingredients

  • 1/2 cup butter 1 stick; melted
  • 2- 2 1/2 cups graham cracker crumbs or Nilla Wafer crumbs or a combination of both
  • 1/2 can 7 oz. fat-free sweetened condensed milk
  • 1 cup chocolate chips; any kind
  • 1 cup butterscotch chips
  • 1 cup peanut butter chips
  • 1-2 cups coconut flakes; sweetened or unsweetened
  • 2-3 cups mini marshmallows

Instructions

  • Melt the butter in microwave-safe bowl and add the graham cracker (and/or Nilla wafer) crumbs to it. Stir to combine and press the crumb mixture into a parchment paper lined (or directly into your Silpat Entremet pan) 9 x 13 pan.
  • Pour the fat free sweetened condensed milk over crumb mixture; don't worry that you do not cover every inch of the crumb mixture. You will not be able to spread this because the condensed milk is extremely sticky. (Feel free to use the entire can but I only used half).
  • Evenly disperse all of the chocolate, peanut butter and butterscotch chips over the condensed milk and crumb mixture. Then, sprinkle on your coconut flakes. Lastly, top everything with the mini marshmallows. Feel free to cover the entire top; this will help hold everything together even more.
  • Bake at 350 degrees for 25-30 minutes or until top is starting to brown. (Start checking on the bars after 20 minutes.) Allow to cool, remove from pan and cut into squares. To help solidify the bars more, after they have cooled a bit, pop the pan into the refrigerator to help harden more and then cut into squares.

Recipe from Averie’s Magic Eight Bars.

 

tower

marshmallow bars stretch | HipFoodieMom.com

Disclosure: I was provided a Silpat Entremet Baking pan for product review purposes. As always, all opinions expressed here are my own.

 

 

You might also like...

  • Fire Roasted Garlic Chili with Cilantro Lime Rice for #SundaySupper #McSkilletSauceFire Roasted Garlic Chili with Cilantro Lime Rice for #SundaySupper #McSkilletSauce
  • Country Apple GaletteCountry Apple Galette
  • Flaky Cheddar Chive Biscuits! So easy to make and so good! Check out the recipe card below to see the secret for flaky biscuits!Flaky Cheddar Chive Biscuits
Facebook
Pinterest1
Twitter
Yummly
1Share

Related Recipes

Filed Under: Baking, Brownies, Cookies, Desserts, Product Reco's, Product Reviews

« Dorie Greenspan’s Orange Almond Tart for #SundaySupper
Celebrating Teachers and Office Depot’s REAL Change Project »
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Meet Alice

Alice Choi from Hip Foodie MomHello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!

Popular Posts

How To Make Scones By Hand. Making scones can be a very relaxing and delicious way to serve something homemade for a snack, brunch or lunch.
Loaded Sheet Pan Nachos! Packed with ground beef, and lot of cheese and vegetables, this one is a family favorite for sure! So easy to make!
How To Make Zucchini Waffles! A delicious way to incorporate more veggies into your meal! Break out the waffle baker for this one! Enjoy!
Fresh Asian Rice Noodle Bowl! Raw veggies, on top of seasoned rice noodles with limes, cilantro and crushed peanuts! So easy!
Instant Pot Tomato Soup! Classic and delicious Tomato Soup made in a fraction of the time! Rich, creamy and oh so delicious!!

JOIN HIP FOODIE MOM

Subscribe today for a FREE weekly newsletter!




Facebook | Twitter | Pinterest | Privacy Policy

Copyright © 2021 Hip Foodie Mom. All content, recipes and photographs are copyrighted to Alice Choi and are the property of Hip Foodie Mom. They may not be republished in part or whole without permission and proper credit. Contact me to seek republishing and syndication rights.

JOIN THOUSANDS OF FOOD LOVERS!!

Get a weekly newsletter with RECIPES delivered straight to your inbox for FREE!

Your information will *never* be shared or sold to a 3rd party, nor will we spam your inbox.