Marshmallow Fudge Bars Food

MARSHMALLOW FUDGE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 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.

ROCKY ROAD FUDGE BARS

Steps:

• In a medium-size saucepan over medium-high heat mix the sugar and milk together. Bring to a boil and cook for exactly 8 minutes (this registers as the soft ball stage on a candy thermometer, if you are using one).
• Remove the mixture from the heat and add the butter and marshmallow creme and stir until smooth. Add the chocolate and mix until melted (if the mixture looks "broken," beat with a wooden spoon or the paddle attachment of a stand mixer until smooth and fluid). Add in the marshmallows, peanuts, vanilla, and salt and mix until incorporated.
• Pour into a greased 9-inch square pan. Cool completely in the refrigerator before removing from the pan and cutting into squares, 3 to 4 hours.

MARSHMALLOW FUDGE BARS

Steps:

• Sift together first four dry ingredients.
• In a large bowl, cream Crisco and sugar well. Blend in 2 eggs, beat well. Add dry ingredients, mix well. Blend in vanilla and nuts.
• Spread in 13"x9" pan. Bake in 350-degree F oven for about 25 minutes, checking by 15 minutes.
• Cover tops of baked bars with 16 marshmallows cut in half.
• Return to oven for about 3 minutes or until the marshmallows have spread out evenly.
• Cool.
• Cover with chocolate frosting.
• For Frosting:.
• Combine brown sugar, water, and chocolate in pan.
• Bring to boil and cook 3 minutes, stirring constantly. Turn off heat.
• Add butter and vanilla. Stir until butter is melted and combined, then let mixture cool.
• Blend in sifted confectioners' sugar.
• Spread over cooled marshmallow cake.
• Cut into 16 bars when the frosting has set. Enjoy!

MARSHMALLOW FUDGE SQUARES

Steps:

• Cream shortening with sugar.
• Add eggs and mix well.
• Sift together flour, baking powder, salt, and cocoa.
• Add to creamed mixture.
• Stir in vanilla and chopped nuts.
• Spread in a 13 x 9" greased pan.
• Bake at 350 for 25-30 minutes.
• Remove from oven and arrange the marshmallow halves evenly over the top.
• Turn off oven, return pan to oven for 3 minutes.
• Spread topping and spread on top.
• TOPPING: Boil brown sugar, water and chocolate for 3 minutes in saucepan.
• Remove from heat and stir in butter, vanilla and confectioner's sugar.
• Cool and cut into squares.

MARSHMALLOW FUDGE

Steps:

• Line an 8-in. square pan with foil and coat with cooking spray; set aside. In a small heavy saucepan over low heat, melt chocolate chips with milk; stir until smooth. Remove from the heat; cool for 2 minutes. Stir in vanilla. Fold in marshmallows and graham crackers. , Pour into prepared pan. Refrigerate for 1 hour or until firm., Using foil, lift fudge out of pan. Discard foil; cut into 48 pieces.

MARSHMALLOW FUDGE BARS

Steps:

• Heat oven to 350 degrees.
• Tin foil and lightly grease a 10 x 15 cookie pan.
• With an electric mixer in a large mixing bowl, cream the butter or shortening with the sugar.
• Add the eggs and vanilla, mixing well.
• Add the sifted dry ingredients, mixing well.
• Stir the nuts in by hand.
• Spread the mixture evenly on the cookie pan.
• Bake for 10- 15 minutes.
• Remove pan from oven, cover with the marshmallows.
• Return pan to oven to soften the marshmallows- about 3 minutes.
• Remove pan and set aside.
• In a medium saucepan bring to a boil and cook for 3 minutes the frosting ingredients, stirring constantly.
• Remove from heat and stir in the butter and vanilla, mixing well.
• Cool saucepan about 10 minutes.
• Stir in the powdered sugar, blending well.
• Frost the cookie crust.
• Set aside to cool and lightly score the size of bars you want.
• Cut when cooler about 10 minutes.
• Refrigerate bars.

MARSHMALLOW LAYER BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Beat flour, sugar, butter, eggs, vanilla extract, baking powder, and salt together in a bowl; pour into prepared baking dish.
• Bake in the preheated oven until golden, about 20 minutes. Pour marshmallows over the cake layer and return to oven; bake until the marshmallows puff, about 2 minutes more.
• Stir peanut butter and butterscotch chips together in a saucepan over medium heat until melted; add crispy rice cereal. Spread peanut butter mixture over marshmallow layer; cool completely before cutting into bars.