Chocolate Marshmallow Cookie Bars |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Joanne Fluke's book. Ingredients:
1/2 cup butter |
1 ounce unsweetened chocolate square |
1/2 cup white sugar |
1 cup all-purpose flour |
1 teaspoon baking powder |
1 cup chopped nuts |
1 teaspoon vanilla extract |
2 eggs, lightly beaten |
8 ounces cream cheese, softened (6 oz. for this layer and 2 oz. for frosting) |
1/4 cup softened butter |
1/4 cup white sugar |
2 tablespoons all-purpose flour |
1/2 teaspoon vanilla extract |
1 beaten egg |
1/2 cup chopped nuts |
1 cup semi-sweet chocolate chips |
2 cups mini marshmallows |
1/4 cup butter |
1 ounce unsweetened chocolate square |
2 ounces cream cheese, reserved |
1/4 cup milk |
1 teaspoon vanilla extract |
1 lb powdered sugar |
Directions:
1. Preheat oven to 350°F.
2. Place butter and unsweetened chocolate in saucepan over low heat. Heat just until chocolate melts (you can do this in microwave). Stir in sugar.
3. Combine flour, baking powder, and nuts. Add them to the chocolate mixture. Stir well.
4. Stir in vanilla and eggs.
5. Spread the batter into a greased and floured 9x13 cake pan.
6. Cut off 2 oz. from cream cheese and reserve it for later.
7. Combine the softened cream cheese with butter, sugar, flour, and vanilla. Stir it until it's smooth.
8. Add the beaten egg, and stir until well combined.
9. Mix in the chopped nuts.
10. Spread the cream cheese layer over the chocolate layer.
11. Sprinkle the chocolate chips over the top.
12. Bake at 350 F for 20 to 25 minutes.
13. Take the pan out of the over and sprinkle the miniature marshmallows on top.
14. Return pan to the over for 2 more minutes.
15. Frosting - melt the butter (over low heat or in microwave).
16. Break the unsweetened chocolate into two parts and stir them into the butter.
17. Stir in the softened cream cheese and the milk.
18. Heat the mixture until it can be stirred smooth (over low heat or in microwave).
19. Beat in the vanilla.
20. Gradually beat in the powdered sugar (in 1-cup increments).
21. Stir the frosting until it's smooth.
22. Spread the frosting over the cookie bars, swirling it into marshmallows.
23. Cool the pan until you can handle it without potholders.
24. Slip it into the fridge for 1 hour.
25. To serve, cut the bars into 32 pieces.
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