Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Thursday, August 20, 2009

Chocolate Chip Marshmallow Bars


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.

Source: modified from



Jamie said...

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!! :)

Crafty P said...

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)

Crafty P said...

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"!