This salsa is delicious and made with only a few basic, fresh ingredients. This is really improvisable, and you can try a lot of different things with it. much while you may serve it right away and it will be a smash, two days later it tastes much better! I enjoy eating this with chips, eggs, pretty much anything, and even by itself! To make it as nutritious as possible, use as little salt as you can. Large scoops per chip are also encouraged for a healthy eating style.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 24 |
| Yield: | 1 – 9×13 inch pan |
Ingredients
- 2 cups white sugar
- ¼ cup unsweetened cocoa powder
- 1 cup butter, melted
- 4 eggs
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking powder
- 1 teaspoon salt
- ½ cup chopped walnuts
- 1 (16 ounce) package miniature marshmallows
- ½ cup brown sugar
- ¼ cup water
- 1 (1 ounce) square unsweetened baking chocolate
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1 ½ cups confectioners’ sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
- In a large bowl, stir together the white sugar and cocoa. Mix in the melted butter until well blended. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Combine the flour, baking powder and salt; stir into the chocolate mixture. Fold in walnuts. Spread evenly into the prepared pan.
- Bake for 30 minutes in the preheated oven, until the cake starts to pull away from the sides of the pan. Remove from the oven and cover with an even layer of miniature marshmallows. Return to the oven for about 2 to 3 minutes longer. Remove from the oven and allow to cool in the pan.
- In a small saucepan over medium heat, combine brown sugar, water and unsweetened chocolate. Bring to a boil and boil for 3 minutes. Stir in 1 tablespoon butter and 1 teaspoon vanilla until well blended. Mix in the confectioners’ sugar until smooth. Spread over the marshmallow layer. Allow frosting to set before cutting into bars.
Nutrition Facts
| Calories | 302 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 194 mg |
| Sugars | 38 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Followed recipe exactly. Chose this recipe based on ingredients on hand at home. Not bad, but not a fan of the top chocolate layer. It hardens and is very sweet.
These were amazing
Loved it.
Holy – so great. I listened to other comments and I doubled the topping, and put the bars in the freezer to cool before topping goes on. I cooled the final product in the fridge, but take out for awhile before slicing, because they are hard to slice right out of the fridge. Really, really delicious.
maybe it was the altitude (I live in WY at almost 7000 ft) but these turned out really bad the first time I made them. 16 oz of mini marshmallows seemed to be WAY too much.l..I ended up using about the amount from a 10 oz bag. The frosting was so thick it would not spread over the marshmallow layer. Any hints or advice would be much appreciated since the picture of this dish looks amazing…not at all what mine looked like.
I thought that this was way too sweet, particularly due to the frosting. Also, the bottom part is more like cake than fudge. Even after cooled, it was difficult to cut because the marshmallows were so gooey.
The ONLY thing I did not like about the frosting was the fact that I should have sifted the powder sugar and gotten rid of the tiny sugar clumps. My fault, this recipe ROCKS!
I made this on Saturday 03/12/2011. I loved them, my whole family loved them but, they were even better the next day after I left them in the refrigerator. So eat them warm eat them cold, do your self a favore just bake and eat them.
These were not the marshmallow bars we thought we were getting. Be careful with the sauce to “spread over the melted marshmellows” Ours just smeared into one spot, removing the marshmellows from the top. If you make the sacue to spred over the top too soon, it will harden before you can do anything with it. Once we remade the sauce, and just poured it over the top, they came out pretty tastey.
I really shouldn’t review this since I made so many mods. But, I just used a box of low fat brownies mix and baked according to directions. Then added mallows. Made fudge frosting with 1/2 c. butter, 1/4 cup cocoa, 6 T milk-heat and stir until boil. remove from heat, add 4 c powdered sugar. Top brownies with when cooled.
don’t know why but mine didn’t work right
These were awesome. Only change I made was topped with 1/2 bag of marshmallows, not full. There isn’t a need to change anything. Yum!
Love this recipe. My mom used to make brownies like this when I was growing up and she has lost the recipe and thinks she can dump ingredients and create the same thing. Which has not been successful. This was exactly what I was looking for. GREAT!!!
Love this recipe. My mom used to make brownies like this when I was growing up and she has lost the recipe and thinks she can dump ingredients and create the same thing. Which has not been successful. This was exactly what I was looking for. GREAT!!!
I tried this recipe lastnight. I had to being something in to work for the staff and this is what I picked. I changed the recipe so that is was gluten free. The staff loved it. The only this some of us found is that the frosting was to sweet. Next time I might try using a different frosting.
Yummy!
My grandmother used to make these, and I was thrilled to find the recipe to look and taste the exact same! I followed it exactly, but doubled the frosting as one reviewed suggested. They turned out great. I let them cool in the pan for 30 minutes, then put the pan in the freezer while I made the frosting. These were a hit at my family’s Thanksgiving dinner. Everyone remembered them and thought they were great.
Too sweet. The chocolate frosting was not good at all.
I agree. It was more like cake than fudge. I think I’d get better results with a brownie mix than using this recipe. Also, I wish I would have used the mallow cream instead. Finally, I used powder, but some more precise directions would be nice. Overall, it made my tummy hurt after eating a piece.
Alot of the reviews where helpful.I used marshmallow cream.its easer to work with, and when ever i use marshmallows in anything i let it cool them put it in the freezer for 30-min then cut.workes good.Lois
These were very difficult to cut because of the sticky marshmellow on top. They were not very chocolately either. If anyone is planning on making these I would recommend they add 1/3-1/2 cups cocoa.