Mallow Swirl Bars Food

BROWNIE MALLOW BARS

Steps:

• Prepare brownie batter according to package directions for fudge-like brownies. Pour into greased 13-in. x 9-in. baking pan. , Bake at 350° for 28-30 minutes. Top with marshmallows; bake 3 minutes longer (marshmallows will not be completely melted). Cool on a wire rack., In a microwave-safe bowl, melt the chocolate chips, peanut butter and butter; stir until smooth. Stir in cereal; spread over brownies. Refrigerate for 1-2 hours or until firm before cutting.

BUTTER MALLOW BARS

Steps:

• Preheat oven to 350*.
• Sift dry ingredients together - flour, baking powder, and salt.
• Cream butter and sugar, then mix in egg and vanilla extract.
• Stir in the dry ingredients, mixing well.
• Spread in a 8" greased pan. Bake @ 350* for 20-25 minutes. Remove from oven.
• Cover with marshmallows, cut side down, pressing in slightly. Return to oven to melt slightly, 2-4 minutes.
• TOPPING: Combine all ingredients except the vanilla, and bring to a boil.
• Cook until soft ball stage, 238*F (or when a small amount of mixture dropped from a spoon into cold water forms a "soft ball").
• Remove from heat and cool 5 minutes. DO NOT STIR!
• After the 5 minutes, beat in the vanilla until mixture is of spreading consistency. Spread over marshmallow layer & cut into squares.

BROWNIE-MALLOW BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix brownie mix, oil, water, and eggs in a large bowl until smooth; spread into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Sprinkle marshmallows over brownie and continue baking until slightly melted, about 3 minutes more. Remove from oven and cool completely.
• Heat chocolate chips, peanut butter, and butter in a saucepan over low heat; cook and stir until smooth. Remove from heat and stir in rice cereal. Spread over cooled brownies. Refrigerate until firm; slice brownies to serve.

CARAMEL MALLOW BARS

Steps:

• Preheat oven to 350*F.
• Cream the butter and brown sugar together until light and fluffy.
• Add the flour, pecans, and graham cracker crumbs; mix well.
• Reserve 1/4 cup of the mixture; press remaining mixture into the bottom of a greased 9" square baking pan.
• Bake for 18 minutes.
• Meanwhile, melt the caramels and water together in a heavy saucepan over low heat, stirring often, until smooth; pour over the crust.
• Sprinkle with the reserved crumb mixture, marshmallows, and chocolate chunks.
• Bake for 12-14 minutes more, or until the marshmallows are lightly browned.
• Cool on a wire rack before cutting into squares.

PUMPKIN SWIRL BARS

Steps:

• Combine pumpkin, 1 1/2 cups sugar, oil and 2 eggs, mixing until well blended.
• Combine dry ingredients and add to pumpkin mixture and blend well.
• Combine cream cheese with remaining sugar and egg until well blended.
• Spoon pumpkin mixture into greased and floured 15 x 10" jelly roll pan.
• Spoon cream cheese over pumpkin batter.
• Cut through batter with knife several times for marble effect.
• Bake at 350° for 25 to 30 minutes or until toothpick inserted in center comes out clean.
• Cool and cut into squares.

BROWNIE MALLOW BARS

Steps:

• Prepare brownie batter according to package directions for fudge-like brownies.
• Pour into a greased 13x9 inch baking pan.
• Bake at 350°F for 28-30 minutes.
• Top with marshmallows bake 3 minutes longer (marshmallows will not be completely melted).
• Cool on wire rack.
• In a saucepan, combine the chocolate chips, peanut butter and butter.
• Cook and stir over low heat, stir in cereal.
• Spread over brownies.
• Refrigerate 1-2 hours or until firm before cutting.

MALLOW SWIRL BARS

Steps:

• FOR BARS: Cream margarine and sugar.
• Add vanilla and salt to this mixture.
• Add 2 eggs, one at a time, beating well after each addition.
• Sift flour, cocoa and baking powder together and add slowly to mixture.
• Fold in nuts (if using).
• Turn into greased 7 x 11 inch pan.
• Bake at 350 degrees for 25 minutes.
• Cool on rack.
• When cool, frost with icing.
• FOR ICING: Cream margarine, add mixture of cocoa and confectioners sugar alternately with milk.
• Add vanilla and salt.
• Beat until light and fluffy.
• Spread on cool bars.
• As soon as you have frosted these, have ready 1/2 cup marshmallow fluff, mixed with 1/2 teaspoon hot water.
• Swirl into the chocolate frosting.
• Let set.
• Cut into bars or squares.
• To die for!