| CHOCOLATE MARSHMALLOW BARS Preheat oven to 350 F. Recipe requires one 12x18” lightly greased cookie sheet. ¾ cup white flour ¼ teaspoon baking powder ¼ teaspoon salt 2 tablespoons baking cocoa ½ cup butter ¾ cup white sugar 2 eggs 1 teaspoon vanilla ¾ cup walnuts, chopped 1 package miniature marshmallows In a medium sized bowl, combine dry ingredients and set aside. In a large bowl, cream butter, sugar, eggs and vanilla. Add dry ingredients and mix thoroughly. Stir in nuts. Spread batter onto cookie sheet and bake for 20 minutes or until cake springs back in the middle. Cover entire surface of the cake with marshmallows and bake 3 more minutes. Flatten the soft marshmallows with a spoon or spatula then frost with the following: Fudge frosting: ½ cup brown sugar, packed 2 tablespoons baking cocoa ¼ cup water 2 tablespoons butter Powdered sugar - only enough to thicken slightly In a medium-sized saucepan, boil sugar, cocoa, water and butter together for two minutes then thicken with a small amount of powdered sugar- about one cup. Drizzle frosting over flattened marshmallows and hot cake in a crisscross design. When cool, cut into bars. |
|