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Generously spray a 9x13in baking pan with non-stick cooking spray.
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In a small bowl, combine unflavored gelatin and ½ cup cold water. Mix and set aside.
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In a medium saucepan, combine sugar, corn syrup, salt and ½ cup of hot water. Bring to boil over a medium high heat. Cook, without stirring, for 9 minutes
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Remove from heat and add the thickened gelatin and stir to combine. Allow to cool for 5 minutes.
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Meanwhile, beat your egg whites, and vanilla (with whisk attachment) on high until stiff peaks form. Reduce the mixer speed to slow, and slowly pour in the sugar syrup in a steady but slow stream. Once all incorporated, turn your mixer on medium high and beat until it has doubled in volume.
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Once mixture has doubled in size, stir in chopped OREOs.
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Pour into your prepared dish and allow to set, uncovered for about 12 hours.
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When marshmallow mixture has set, remove from pan and cut into 1x1 inch squares.
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Roll in cornstarch, powdered sugar, or regular sugar (I use regular sugar).
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Stick 2 marshmallow sticks on a roasting stick and place in a small bag with a Oreo 2-pack and cookies and cream chocolate bar.
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Tie with a bow, and pass out when ready to roast!