Recipe courtesy of Carlo's Bakery

Oreo Marshmallow Squares

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  • Level: Easy
  • Total: 4 hr 30 min (includes setting time)
  • Active: 30 min
  • Yield: 20 to 24 large marshmallows
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Ingredients

Nonstick cooking spray, for the pan

3 tablespoons gelatin powder 

1 2/3 cups granulated sugar  

2/3 cup corn syrup  

3 tablespoons honey  

1 tablespoon vanilla extract  

3 1/2 cups crushed chocolate sandwich cookies, such as Oreos® 

Cornstarch, for dusting 

Confectioners' sugar, for dusting 

Directions

Special equipment:
a candy thermometer
  1. Spray a 9-by-12-inch pan with cooking spray, then place a layer of parchment paper cut to size on top. Spray the top of the parchment so it is coated lightly.
  2. Pour 1/2 cup cold water in a small microwave-safe bowl, sprinkle the gelatin powder on top and stir well. Let stand for at least 3 minutes to allow the gelatin to absorb the water. 
  3. Combine the granulated sugar, corn syrup, honey and 1/3 cup water in a small saucepan and heat to 250 degrees F. The syrup will thicken and be boiling. Pour the syrup into the bowl of a stand mixer and let stand to cool down to 212 degrees F; this happens fairly quickly. 
  4. Microwave the gelatin mixture for 30 seconds to a minute or until the gelatin is completely melted but not over 135 degrees F. 
  5. Add the melted gelatin mixture to the cooked syrup. Place the bowl on the mixer with a whip attachment and whip on high, stopping after about 7 minutes to add the vanilla, until the mixture gets white and fluffy, 8 to 10 minutes. Fold in 1 1/2 cups of the crushed Oreos®. Scrape the mixture out into the prepared pan and spread evenly. Top with the remaining 2 cups of crushed Oreos®. Set aside to allow the marshmallows to set up, a couple of hours.  
  6. Cut the marshmallows and toss in a 50/50 cornstarch-confectioners' sugar mixture to prevent them from sticking back together. Store in an airtight container at room temperature.