Every time I clean out my pantry I find no fewer than six bags of mini-marshmallows, opened, with a rubber band around the top, a mere handful of mini marshmallows removed. No matter how many times we eat them, there is always a half dozen bags floating around in there, popping up when I'm looking for that lost bag of rice or oyster crackers.
The other day Peach opened yet another bag. I decided to do something with them and found this recipe when I did a quick Internet search for "marshmallow bars." I found many recipes for those ooey gooey bars that have sweet chocolate frosting and a sort of chewy Texas Sheet Cake base, but I wasn't in the mood for something really sweet, I just wanted to use up some marshmallows. This recipe was perfect for my craving. They were buttery, but not too rich, and sweet, but not too. They were crisp-chewy, just how I like bars cookies to be. They look like the surface of the moon or some distant planet, don't they?
I subbed half the shortening for real butter, and I found halfway into making them that I only had about a cup of chocolate chips (what kind of mother am I?), but I am recording it the way I made it, because I wouldn't change a thing. You can add an additional 1/2 cup chocolate chips if you want them extra chocolaty. I omitted the nuts for allergies, but I'm sure they would only be improved with the inclusion.
Chocolate Chip Marshmallow Bars
20 - 30 bars (depending on how small you cut them)
1/2 c. shortening
1/2 c. butter, softened
3/4 c. sugar
3/4 c. packed brown sugar
2 eggs
1 t. vanilla extract
2 1/4 c. all-purpose flour
1 t. baking soda
1 t. salt
2 c. miniature marshmallows
1 c. semisweet chocolate chips
3/4 c. chopped walnuts
In a mixing bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in marshmallows, chips and walnuts. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars.
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1/2 c. butter, softened
3/4 c. sugar
3/4 c. packed brown sugar
2 eggs
1 t. vanilla extract
2 1/4 c. all-purpose flour
1 t. baking soda
1 t. salt
2 c. miniature marshmallows
1 c. semisweet chocolate chips
3/4 c. chopped walnuts
In a mixing bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in marshmallows, chips and walnuts. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars.
Source: modified from allrecipes.com
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3 comments:
Yummo!!! I hope I get a chance to make these over the weekend, because you know after the baby, it's back to eating to lose not gain!! :)
these sound delightful. together with choco caramel krispies, these should help keep the opened marshmallow bags to a minimum in both of our houses!
(you really should try the choco caramel crispies- oh yum! recipe on my blog or family fun website)
these were awesome! thoroughly enjoyed by all. I baked them for about 28 minutes and they were golden on top, but slightly soft after I cut into them. No worries, everyone who ate them was thrilled that they were so "soft baked"!
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