Chocolate Marshmellow Bars
Submitted by cyndy
Fudgy brownie bars loaded with chopped pecans and topped with golden toasted marshmallows. From bowl to oven to mouth in 35 minutes. A bake sale knockout.
YIELD
16 servingsPREP
15 minCOOK
20 minREADY
35 minBrownies are great. Brownies topped with toasty, golden marshmallows and packed with pecans? That’s a whole other level.
These bars start with a simple, from-scratch brownie batter: melted unsweetened chocolate and butter, sugar, eggs, a bit of flour, and a generous cup of chopped pecans.
Bake until just set, blanket the top with marshmallows, and pop them back in the oven until everything gets puffy and lightly browned.
Cut into bars while still slightly warm for that gorgeous pull-apart marshmallow stretch that makes people grab for seconds before they’ve finished firsts.
Kitchen Tips
- Melt the chocolate and butter over a double boiler, not direct heat. Unsweetened chocolate scorches easily and turns grainy if it gets too hot.
- Don’t overbake the brownie layer before adding the marshmallows. 18 minutes keeps them fudgy; any longer and you’ll end up with dry, cakey bars.
- Watch the marshmallows closely once they go back in. They go from golden to burned in about 30 seconds flat.
- Let them cool just a few minutes before cutting. Too warm and they’ll stick to the knife; too cold and the marshmallow gets tough.
Ingredients
Directions
Preheat oven to 350℉ (180℃). Grease an 11½ x 7 baking pan.
Melt chocolate and butter in top of double boiler over hot water. Set aside.
Cream sugar and eggs until light and fluffy.
Add flour. Beat.
Add melted chocolate and butter. Beat well.
Mix in vanilla and pecans.
Pour into prepared pan.
Bake 18 minutes. Remove from oven and cover with marshmallows.
Return to oven and bake until marshmallows are lightly browned.
Cool slightly and cut into bars.
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