Marshmallow Fudge Bars

Name: Marshmallow Fudge Bars
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 pan
Ingredients: 1 cup butter or 1 cup shortening; 2 cups granulated sugar; 4 eggs; 2 teaspoons vanilla extract; 1 1/2 cups flour, sifted with; 1/2 teaspoon baking powder; 4 tablespoons unsweetened cocoa; 1/4 teaspoon salt; 1 cup toasted nuts, your choice,well chopped; 2 -3 cups miniature marshmallows; 1/2 cup brown sugar, packed; 1/4 cup water; 2 ounces baking chocolate; 3 tablespoons butter; 1 teaspoon vanilla extract; 1 1/2 cups powdered sugar, sifted

Submitted by peachez

"I cut these into 1 x 1 inch bars just so I can " feel " like I'm being abit more sinful. When the calories are just the same whatever size I munch on. Sometimes being " the bad girl " is fun !"

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Ready In:: 45mins
Ingredients:: 16
Yields:: 1 pan

ingredients

Crust
1 cup butter or 1 cup shortening
2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
1 ¹⁄₂ cups flour, sifted with
¹⁄₂ teaspoon baking powder
4 tablespoons unsweetened cocoa
¹⁄₄ teaspoon salt
1 cup toasted nuts, your choice,well chopped
2 -3 cups miniature marshmallows
Frosting
¹⁄₂ cup brown sugar, packed
¹⁄₄ cup water
2 ounces baking chocolate
3 tablespoons butter
1 teaspoon vanilla extract
1 ¹⁄₂ cups powdered sugar, sifted

directions

Heat oven to 350 degrees.
Tin foil and lightly grease a 10 x 15 cookie pan.
With an electric mixer in a large mixing bowl, cream the butter or shortening with the sugar.
Add the eggs and vanilla, mixing well.
Add the sifted dry ingredients, mixing well.
Stir the nuts in by hand.
Spread the mixture evenly on the cookie pan.
Bake for 10- 15 minutes.
Remove pan from oven, cover with the marshmallows.
Return pan to oven to soften the marshmallows- about 3 minutes.
Remove pan and set aside.
In a medium saucepan bring to a boil and cook for 3 minutes the frosting ingredients, stirring constantly.
Remove from heat and stir in the butter and vanilla, mixing well.
Cool saucepan about 10 minutes.
Stir in the powdered sugar, blending well.
Frost the cookie crust.
Set aside to cool and lightly score the size of bars you want.
Cut when cooler about 10 minutes.
Refrigerate bars.

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Reviews

I'd like to leave a review of this with no stars because, although the resulting bars are pretty good, I did have some problems with them that may have been caused by my scaling the recipe to fit a different size pan. The first problem was that it took much much longer than the stated time for the cookie part to bake. And, perhaps because of overkill, the resulting cookie turned out quite dry. Next, the chocolate frosting - I set the pan in cold tap water to cool it, but after about 5 minutes, realized that it was thickening too quickly. I mixed the chocolate mixture with with the confectioners's sugar, but the mixture was much too dry. This was cured with about 2 tablespoons milk. Overall, while a bit firmer and drier than ideal, I did get cookies that are nice enough to take in to work. I'm sure my fellow workers will thank you for their treat.

mianbao