Brownie Mallow Bars (You’re gonna need some milk!)
Recipe from The Taste of Home Cookbook 2008, pg 686 - - shared from the kitchen of Meghan
Prep: 15 minutes Bake time: 35 + chilling
Ingredients:
1 package fudge brownie mix (I used Pillbury Dark Chocolate Fudge Brownie Mix)
1 package (10.5 oz) miniature marshmallows (I only used ¾ bag)
2 cups (12 oz) semisweet chocolate chips
1 cup peanut butter
1 tablespoon butter
1-1/2 cups crisp rice cereal (Rice Krispies)
Directions:
1. Prepare brownie batter according to package directions for fudge-like brownies. Pour into a greased 13-in. x 9-in. x 2-in. baking pan (I used a deep flexipat – does not require grease if using)
2. Bake at 350 degrees for 28-30 minutes (In my more shallow dish I baked only 21 minutes).
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| The top rose a little but it gets covered anyhow |
3. Top with the marshmallows; bake for 3 minutes (I did 5 minutes, it got the mallows a little browned . If you don’t like the taste of toasted marshmallow go for 3 minutes). Cool on a wire rack.
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| Demarle Floral Cooling Rack |
4. In a saucepan, combine the chocolate chips, peanut butter and butter. Cook and stir over low heat until smooth. Remove from the heat; stir in cereal.
Spread over brownies. Refrigerate for 1-2 hours or until firm before cutting.
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| Brownies come right off of the Flexipat |
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| Here I am cutting on Demarle Bamboo Cutting Board |
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| Make them as large or as small as you like! |
Yield: 2 ½ dozen
Nutrition Facts*: 1 bar = 259 calories, 14g fat (4g sat fat), 16 mg cholesterol, 138 mg sodium, 32g carbohydrates, 2g fiber, 4g protein.
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