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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 15 |
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Years ago, my children and I came up with these bars by combining two of their favorite treats. With a crisp cookie crust and a fluffy frosting, these brownies are the most requested treats at our house. Ingredients:
1 tube (18 ounces) refrigerated chocolate chip cookie dough |
3 cups miniature marshmallows |
2 cups (12 ounces) semisweet chocolate chips |
1 cup butter, cubed |
4 eggs |
2 teaspoons vanilla extract |
1 cup king arthur unbleached all-purpose flour |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1 cup chopped walnuts |
frosting: |
2 cups miniature marshmallows |
6 tablespoons milk |
1/4 cup butter, softened |
2 ounces unsweetened chocolate |
3 cups confectioners' sugar |
Directions:
1. Press cookie dough into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes.
2. Meanwhile, in a large saucepan, combine the marshmallows, chips and butter; cook and stir over low heat until melted and smooth. Transfer to a large bowl; cool. Beat in eggs and vanilla. Combine the flour, baking powder and salt; gradually stir into marshmallow mixture. Stir in nuts.
3. Spread over cookie crust. Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
4. For frosting, in a small saucepan, combine the marshmallows, milk, butter and chocolate. Cook and stir over low heat until smooth. Remove from the heat; beat in confectioners' sugar until smooth. Frost brownies. Cut into bars. Yield: 15 servings.
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