It might be challenging to find a tasty side dish to go with an Italian meat main meal. But this superb vegetarian dish works just as well with beef, chicken, lamb, or any other type of food. flavorful and straightforward to prepare!
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr 35 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 40 |
| Yield: | 40 bars |
Ingredients
- Crisco® No-Stick Cooking Spray
- 1 ¼ cups graham cracker crumbs
- 6 tablespoons butter, melted
- 1 (19.5 ounce) box Pillsbury® Family Size Chocolate Fudge Brownie Mix
- ½ cup Crisco® Pure Vegetable Oil
- ¼ cup water
- 2 large eggs
- 1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
- 1 (11.5 ounce) package milk chocolate chips
- 1 (13 ounce) jar marshmallow creme
- 1 cup miniature marshmallows
Instructions
- Heat oven to 350 degrees F. Coat 13 x 9-inch baking pan with no-stick cooking spray. Combine graham cracker crumbs and butter in medium bowl, stirring until evenly moistened. Sprinkle 1 cup graham cracker mixture evenly into bottom of prepared pan. Prepare brownie batter according to package directions using oil, water and eggs. Spread over crumbs in pan. Bake 28 to 31 minutes or until set in center. Cool completely in pan on wire rack.
- Microwave sweetened condensed milk and chocolate chips in medium microwave-safe bowl on HIGH 2 minutes. Stir until completely melted and smooth. Pour over brownie layer. Freeze until firm, about 1 hour.
- Heat broiler to HIGH. Spread marshmallow creme evenly over chocolate layer. Sprinkle evenly with remaining graham cracker crumbs. Sprinkle evenly with mini marshmallows. Broil 6 inches from heat 2 minutes or until lightly browned.
Nutrition Facts
| Calories | 231 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 111 mg |
| Sugars | 13 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I had high hopes for this recipe based on the allrecipe kitchen pic. They clearly did not follow the recipe to get that result. I followed the recipe except I only had half the fluff required and boy did I not miss that half. This pretty much tastes like sugar sugar sugar. Even with half the fluff it almost overpowered the fudge brownie. The graham cracker crust was too thin and barely noticeable. Maybe if made in a 8×10 and lose the fluff this could be a better option? Just not s’more like aside from the ingredients.
I made a few modifications to this recipe. It’s great and everyone loves them! I used about 2 cups of graham cracker crumbles, I needed at least that much to cover the 9×13 pan. I also added 1/2 of the marshmallow and 1/2 of the chocolate chips to the batter itself. I did this instead of the layer of chocolate as I didn’t have any condensed milk on hand. Then I poured the batter in the pan and then drizzled the remaining marshmallow cream on top of the batter. I would recommend heating the marshmallow cream to make it easier to drizzle. Then I added mini marshmallows. Once baked I pulled from the oven and added the remaining chocolate chips. These brownies have a wonderful flavor and are so gooey you just have to love them!
This was delicious! The only changes I would make for next time is doubling the crust, because it was a little thin, and using a quarter to a half less of the marshmallow creme, it was a little heavy.