Marshmallow Cream
This delicious sweet spread starts with toasted marshmallows, either over an open flame or broiled, then pureed with softened cream cheese, a hint of cinnamon and nutmeg and served with freshly toasted Pretzilla Bites.
Ingredients
- 16 each Pretzilla Bites
- 4 oz Cream Cheese, softened
- ¼ Tsp. Ground Cinnamon
- ¼ Tsp. Vanilla Extract
- Pinch Ground Nutmeg
- Pinch Kosher Salt
- 16 each Marshmallows
Preparation
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Preheat oven to 350°F.
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Combine cream cheese, cinnamon, vanilla, nutmeg, and salt in the bowl of a stand mixer fitted with the paddle attachment.
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Gently toast marshmallows over an open flame on your stove top, taking care that they do not catch on fire, and add to mixing bowl. Alternatively, place marshmallows on a non-stick baking sheet and broil 1 to 3 minutes or until golden brown.
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Start the mixer on low speed and slowly increase to high speed until the mixture is thoroughly whipped and smooth. Transfer marshmallow cream to a serving bowl.
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Arrange Pretzilla Bites in a single layer on a baking sheet and bake 5-7 minutes until lightly toasted.
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Place toasted Pretzilla Bites in a serving bowl and serve alongside marshmallow cream.
Chef's Tip
