Marshmallow Hearts:
To Prepare the Bottom Layer:
1-½ c. all-purpose flour
⅓ c. brown sugar
¾ c. butter or margarine, softened
Preheat oven to 325 deg. F. In a medium bowl, combine flour and brown sugar with fingers. Add butter, distributing and crumbling well. Press into ungreased 9-in. square pan. Bake 20 min., until pale golden. Set aside to cool on a rack.
To Prepare the Top Layer:
1-½ c. cold water
Two ¼-oz. pkg. powdered gelatin (total of ½ oz. or 2 scant tbsp.)
¾ c. white sugar
¾ c. icing (confectioners) sugar
Dash of salt
½ tsp. vanilla extract
½ tsp. red food coloring
3 c. mini-marshmallows
½ c. sweetened medium-thread coconut
½ c. sweetened medium-thread coconut
36 small candy hearts
Pour water into medium saucepan. Sprinkle powdered gelatin evenly over water and allow to stand 5 min. Add granulated sugar and a dash of salt to gelatin mixture, combining well. Turn heat under pot to medium, stirring 4 or 5 min. until gelatin and sugar are fully dissolved. Remove from heat. Add icing sugar, whisking until fully dissolved. Stir in mini-marshmallows until fully melted. Cool to room temperature and transfer to mixing bowl. Add all remaining ingredients except coconut and candy hearts, beating at high speed until mixture starts to thicken. Pour and spread over bottom layer. Cool slightly before sprinkling with coconut. Cool completely before cutting into 1-½-in. squares. Decorate with one candy heart per square.
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| Use fingers to crumble ingredients for bottom layer |
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| Press into pan, flattening with knuckles and fingers |
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| Bake bottom layer until pale golden. Cool on a rack |
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| Use 2 packets of gelatin ... just under 2 tbsp. |
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| Warm gelatin until fully dissolved |
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| Add both sugars, heating to dissolve |
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| Sprinkle with coconut before topping is fully set |
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| To have and to hold: A Marshmallow Heart |
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