Brown Butter Brownies

Browned Butter Brownies
(from somethingswanky.com)

• 2 1/2 sticks salted butter
• 2 1/2 cups granulated sugar
• 1 1/2 cups unsweetened cocoa powder
• 1/2 tsp salt
• 1 tbsp water
• 2 tsp vanilla extract
• 4 eggs
• 1 cup all purpose flour
• 1 cup high quality semi-sweet chocolate chips

Instructions

1. Preheat oven to 350 degrees.
2. Prepare a 9x13 baking dish by spraying with non-stick cooking spray and lining with parchment paper (optional, but I like to do it so I can lift the brownies right out of the dish).
3. Melt butter in a large saucepan over medium high heat. Stir constantly until butter has reached a light brown color and little "bits" have formed.
4. Pour the butter into the bowl of a stand mixer. Add the sugar and cocoa powder and beat until smooth, almost creamy.
5. Add the salt, water, and vanilla. Add the eggs, one at a time, mixing in between each addition.
6. Add the flour and chocolate chips and mix well. Batter will be VERY thick.
7. Use a sturdy rubber spatula to spread batter in the 9x13 pan. Bake for 25-30 minutes until toothpick inserted comes out clean.
8. Let cool, then cut into 2" squares to serve.

Holy Cow!  If you like a good, rich, chocolatey brownie with that extra pizazz from the browned butter, you'll love these babies.  We did!

Oatmeal Chocolate Chunk Bars

Oatmeal Chocolate Chunk Bars
(from melskitchencafe.com)

• 1 3/4 c. flour (I used 1 c. white, 3/4 c. wheat flour with great results)
• 3/4 t. soda
• 1/4 t. salt
• 1 c. oatmeal
• 3/4 c. butter
• 1/2 c. sugar
• 1/2 c. brown sugar
• 1 egg
• 1 t. vanilla
• 12 oz semi-sweet chocolate chunks

Preheat oven to 375.  Whisk together dry ingredients and set aside.  Beat butter, sugars, egg and vanilla till fluffy and add dry ingredients.  Stir in chocolate chunks.  Press into greased 9x13 pan and bake for 18-20 minutes until light golden brown.  You can also double the recipe and press into 11x17.


I tried these at my neighbor's house and she used 3/4 c. wheat flour, and it was really good!  Makes it a little healthier, and the kids and I don't even notice.  I also shaved off a tablespoon or two of butter.  The pan was gone in no time.

Delicious Pumpkin Cinnamon Roll Cake

Cinnamon Roll Vanilla Sheet Cake

(from picky-palate.com)

• 1 box yellow cake 
• 4 eggs
• 1/2 cup vegetable or canola oil
• 3.4 oz instant vanilla pudding mix
• 1/2 c. sour cream
• 15 oz. can pumpkin (or almost 2 cups)
• 1 stick unsalted butter
• 3/4 c. brown sugar
• 1/2 t. cinnamon
• 3/4 c. powdered sugar
• 1/4-1/2 c. heavy cream (I just used milk- start with the least amount of milk, then add more if need)

1. Preheat oven to 350.  Spray a jelly-roll pan (sheet pan) with cooking spray.
2. Place ingredients from cake mix to pumpkin in a bowl, mixing a minute or two until blended well.  Pour into pan, spreading evenly.
3. Place butter in microwave-safe bowl, and heat in microwave until melted, close to a minute.  Add brown sugar and cinnamon to bowl, mixing until incorporated.  Drizzle the whole mixture over cake and then use a knife to swirl into the batter.
4. Bake cake for 30-35 minutes.  Mix powdered sugar and milk and drizzle over warm cake.  Cool 20 minutes and serve.

These cake bars are so good!  Our family couldn't keep away.  Easy to make, just read the directions first, then go!  Feeds many...or it should.

Cheesecake Chocolate Chip Cookie Bars

Cheesecake Chocolate Chip Cookie Bars

Chocolate chip cookie layer:

• 1 cup butter or margarine
• 1 cups brown sugar
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 3/4 tsp salt
• 1 T cider vinegar
• 1 large egg
• 1 tsp baking soda
• 2 cups all-purpose flour
• 2 cups semisweet chocolate chips

Cheesecake layer:

• 1 package (8 oz) cream cheese, at room temp
• 1/2 cup sugar
• 1 egg
• 1/2 tsp vanilla

Directions:

1. In a large mixing bowl, cream together the butter, shortening, sugars, vanilla, salt and vinegar. Beat in the egg, then the baking soda and flour. Stir in the chocolate chips. Divide the dough into two equal portions and set aside.

2. In a medium mixing bowl cream the cream cheese with the sugar until thoroughly combined. Beat in the egg and vanilla. 

3. In a 9x13 pan, spread 1/2 of the cookie dough mixture evenly across the bottom. (This is somewhat tricky to do. I find it easier to add dollops of cookie dough throughout the pan and then spread all the dollops together. Spread the cream cheese mixture on the top of the cookie dough. With the remaining cookie dough, flatten chunks of dough between your hands into discs, and then place on top of the cream cheese mixture. (The dough discs don't have to touch, just place them near each other so they cover the surface as well as possible.) 

4. Bake at 350 for 35-45 minutes, or until the top is brown and cooked through. Cool completely and store in the refrigerator.

(To make this in a sheet pan double the recipe and press into a 12x17" sheet pan. The cooking time is slightly shorter.)

Of course these are yummy!  And easy to make and very fun.  

Brownies that make me sooo happy inside

Brownies for a Crowd
(from realmomkitchen.com)

• 8 eggs (when halved, I do 3)
• 2 teaspoons salt 
• 2 cups of butter, melted  (I cut butter in half, either adding sour cream/apple sauce for the other half)
• 1 1/2 cups Hershey’s cocoa
• 4 cups sugar (when halved I use 1 1/3 c. sugar successfully)
• 4 teaspoons vanilla 
• 3 cups flour 

Beat eggs with a mixer in a large bowl. Then add sugar, salt, vanilla and beat for 1 minute. 

Add melted butter and blend. In another bowl, mix flour and cocoa with a whisk until well blended.

Add flour mixture to egg mixture and mix until well combined. 

Spread onto a greased jelly roll pan (12 x 17) and bake at 350 degrees for 20-25 minutes. You could probably half this recipe and bake it in a 9X13 pan. Cool for 15 minutes and spread with frosting. 

Frosting

• 4 cups powdered sugar 
• 1/2 cup butter, softened 
• 1/2 cup cocoa 
• milk 

Blend powdered sugar, butter, and cocoa along with enough milk to make the frosting a spreadable consistency. You do not want to add more than 1/2 cup of milk or your frosting will be too wet. You want a thick frosting that's barely spreadable. Spread over the brownies after they had cooled for 15 minutes. Keep spreading as the frosting melts making it even on the brownies. Allow brownies to continue to cool. Makes 30 good sized brownies.

Okay, initially I wasn't going to make these brownies because the recipe calls for 8 eggs and 2 cups butter!  I know there are plenty of great recipes out there that use a lot less of both of those.  However, I did need to make a ton of brownies and when I rationalized with myself it made sense that if I am going to get 50 brownies from the recipe, then using that much butter and eggs  was natural.  And these brownies are fudge-ey and amazing!  The frosting just sinks in, with some left on top.  Just cut them up small and you'll be okay.  You can share with the whole neighborhood after all! 

Taking the rice krispie treat to the next level

Blizzard Bars

(from melskitchencafe.com)

12 ounces chocolate chips, semisweet, bittersweet or milk chocolate (may use white chocolate chips for the white version of these bars)
1/2 cup creamy or crunchy peanut butter
3 cups crisp rice cereal (like Rice Krispies)
2 cups mini marshmallows
1/2 cup chocolate chips or M&M’s

Garnish: mini marshmallows and additional M&M’s

Lightly grease an 8X8- or 9X9-inch baking pan and set aside.

In a large, microwave-safe bowl, melt the chocolate chips for one minute. Stir. Then continue to microwave in 30 second increments until the chips are completely melted. Stir in the peanut butter until combined. Let the mixture cool slightly, about five minutes. Add the rice cereal, marshmallows and chocolate chips and/or M&M’s. Fold together with a rubber spatula until well combined.

Pour the mixture into the prepared pan. Press additional marshmallows and M&M’s into the top of the bars, if desired. Let the bars cool and set for 5-6 hours until they are firm and no longer gooey and melty. 

Wow- these are so fun to make and taaaaaaasty!  Very kid-friendly too- they can make these, and they will also love eating them.  I didn't let them set up long enough and so they were a little crumbly, but I love eating good crumbs.  Next time I'll want to try the white chocolate version.  

Cream Cheese Cookie Bars- feed a lot!

Frosted Cream Cheese Sugar Cookie Bars
(from mommyskitchen.net)

1 1/2 - cups sugar
1 - cup butter, softened
8 oz - cream cheese, softened
1 - egg
1/2 - teaspoon almond extract
1 - teaspoon vanilla
1/2 - teaspoon baking soda
1 - teaspoon baking powder
2 1/2 - cups all purpose flour

FROSTING:
1/2 - cup butter softened
4 oz - cream cheese, softened
3 1/2 - cups powdered sugar
3-5 - tablespoons milk
1 - teaspoon vanilla
food coloring or icing paste

In a large mixing bowl or stand mixer beat the butter, cream cheese, sugar, and egg until nice and frothy. About 4 minutes. Add the vanilla and almond extract and beat for 1 minute more. In a small bowl combine the flour, baking powder and baking soda. Mix them around so that all ingredients are well incorporated. Add the flour mixture to the butter mixture and beat for about 2 minutes. Press the dough into a large jelly roll (cookie sheet with sides) pan (12 x 18) Bake at 350 degrees for 20 minutes. Let the pan cool completely. To make the frosting, in a medium sized bowl (or your stand mixer) combine the butter and cream cheese. Beat for about 2 minutes. Add the powdered sugar, milk, vanilla and food coloring. Mix for 1-2 minutes or until smooth. Frost your pan of cookies. Cut the cookies into bars and serve! 


I loved these.  They were definitely more cake-like than cookie like (like these yummy bars), but the taste was amazing.  How can you go wrong with cream cheese in anything?  This makes a lot of cookie/cakes, so have them when you've got a crowd!

Frosted Banana Bars

• 
  
• Banana Bars
• (allrecipes.com)
• 
  

1/2 cup butter, softened
1 1/2 cups white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup mashed ripe bananas
1 (16 ounce) container cream cheese frosting (I made my own using 1 pkg cream cheese, 2 c. powdered sugar, 1 t. vanilla and a little milk) 

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan.
3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting with the cream cheese frosting.

I don't know what happened to me!  I used to be anti-banana, anti-pumpkin (in cooking).  My VT brought me over these babies a few weeks ago and I was skeptical, but after eating them the taste won me over!  These are good without frosting as well.  The kids loved them.  And, bonus, they make a lot!  Now today I'm going to make pumpkin bread.  If it's a winner, I'll post it soon!

S'mores bars- addicting and delicious

S’Mores Bars

(from realmomkitchen.com originally from cookingwithmykid.com) 

• 1 stick of butter, room temperature
• 1/4 cup brown sugar
• 1/2 cup sugar
• 2 king-sized Hershey’s milk chocolate bars
• 1 large egg
• 1 jar marshmallow creme/fluff
• 1 tsp vanilla extract
• 1 1/3 cups all purpose flour
• 3/4 cup graham cracker crumbs (~7 full-sized graham cracker sheets, processed til fine)
• 1 tsp baking powder
• 1/4 tsp salt

1. Preheat the oven to 350 degrees. Grease an 8-inch square baking pan (I line my pan with foil or parchment paper for easy removal and cutting). Use an electric mixer to cream together butter and sugar until light and fluffy. Beat in egg and vanilla. Set aside.
2. Meanwhile,whisk together flour, graham cracker crumbs, baking powder and salt. Slowly add flour mixture to the creamed butter mixture until combined.
3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.
4. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side. (I used one because it was all I had and it worked fine).
5. Spread chocolate with marshmallow creme or fluff until all covered.
6. Place remaining dough in a single layer on top of the fluff.  (I used my hands to stretch it out as well as I could to cover the whole thing).
7. Bake for 30 to 35 minutes until lightly browned. Be sure to cool completely before cutting into bars. Makes 16 squares. 
   
   
   
   1. 
      
      
      
      1. Now, I knew these would be tasty but I didn't know just how good they'd be until I made them!  How fun are they, with those layers and gooeyness??  Delectable.  
         
         1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1. 1.  

PB Choc Brownies

Double Peanut Butter Cheesecake Swirled Brownies
(from bakingblond.wordpress.com)

• 3/4 cup butter, very soft (not melted but softer than room temp)
• 1 cup sugar
• 1 T. vanilla extract
• 2 large eggs
• 1 oz. unsweetened baking chocolate, melted
• 1 oz. semi-sweet baking chocolate, melted (I just used 1/3 cup unsweetened choc chips for these 2 oz)
  
• 1/2 cup all purpose flour
• 1/2 cup cocoa powder
• 1/4 tsp baking powder
• 1/4 tsp salt

Peanut Butter Cheesecake Swirl

• 4 oz cream cheese, softened
  1/2 cups creamy PB
• 1/3 cup sugar
• 1 egg
• 1 tsp vanilla
• 5-6 Reese’s peanut butter cups (regular size) cut into 6-8 pieces each

1. Preheat oven to 350. Line an 8×8″ square pan (mine was 8x11 and that worked well) with foil and lightly coat with PAM cooking spray.
2. In a microwave safe bowl melt the two baking chocolate squares in 30 second intervals stirring after each interval until smooth and melted after stirring. Do not scorch! Remove from microwave and allow to come to room temperature.
3. In a large mixing bowl, Beat together butter and sugar until combined. Beat in eggs one at a time until blended.
   
4. Add vanilla and melted chocolate. Mix to combine.
   
5. Combine dry ingredients in medium bowl and wisk together. Gradually stir dry ingredients into butter mixture. Do not overmix.
6. In separate mixing bowl, beat together cream cheese, peanut butter sugar and vanilla until smooth. Add egg and beat until just combined.
7. Spread about 2/3 of chocolate brownie batter into prepared pan. Evenly drop 1/2 of cheesecake batter in dollups over brownie batter. Run a knife through both mixtures to slightly swirl.
8. Dollop remaining brownie batter and cheesecake batter over swirled mixture. Run knife through the brownie and cheesecake dollops (not all the way through the already swirled layer) to create a swirled pattern.
9. Bake for 40-45 minutes**, or until center is set and a toothpick inserted in the center has a few crumbs stuck to it. Do not overbake or they will harden, if underbaked they will be too gooey. Every oven is different so watch and check these after about 35-40 minutes of baking to ensure propper doneness.
10. **After about 35-40 minutes of baking (with about 5-7 minutes of baking time left, you just need to eyeball it) gently place cut up Reese’s cups over top of almost fully baked brownies. Finish baking until a toothpick inserted in the center has a few crumbs stuck to it. The Reese’s PB cups will melt but hold their shape slightly. Cool completely on wire rack before cutting and serving.

These take a little extra time (not much, I promise) but they are so smooth and decadent, it's worth it. If you like pb and chocolate and have a special occasion to use this for (so you don't eat the whole pan) this is worth making!

Bar Cookies: Sugar Cookies fast!

Sugar Cookie Bars
(from realmomkitchen.blogspot.com)

• 1 cup butter at room temperature
• 2 cups sugar
• 4 eggs
• 2 tsp vanilla
• 5 cups flour
• 1 tsp salt
• 1/2 tsp soda

1. Cream butter and sugar until fluffy.
   
2. Add eggs, one at a time, mixing after each egg.
   
3. Add vanilla & mix well.
   
4. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined.
   
5. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.

What a great recipe! I don't know why I haven't thought of making sugar cookies in bar-form before, but this works! I halved the recipe and put it in my 11x8 glass baking dish and it took around 20 minutes at 350 (I cooked it lower because of the glass). They were thick and delicious, and enough for our family! We gobbled them up in a day. I'll use the whole recipe for when I need to take a dessert over for a big family/group dessert. It will feed a lot...just pile on the frosting and fun sprinkles!

Make your own Samoas!

Homemade Samoas Bars

(from bakingbites.com)

Cookie Base:

• 1/2 cup sugar
• 3/4 cup butter, softened
• 1 large egg
• 1/2 tsp vanilla extract
• 2 cups all purpose flour
• 1/4 tsp salt

First, make the crust.

1. Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
2. In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract.
   
3. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepared pan and press into an even layer.
4. Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Topping

• 3 cups shredded coconut (sweetened or unsweetened)
• 12-oz good-quality chewy caramels
• 1/4 tsp salt
• 3 tbsp milk
• 10 oz. dark or semisweet chocolate (chocolate chips are ok)

1. Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
2. Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
3. Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.
4. When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
5. Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.

Let chocolate set completely before storing in an airtight container.

Makes 30 bar cookies.

Okay, these take an hour from start to finish to make (unless you do the chocolate drizzle perfectly unlike me), but they are so fun to eat! And fun for a different treat to take somewhere. I thought they tasted super-close to real Samoas. Mainly the biggest difference was this crust is not as hard as the "real" Samoa cookie. But that's fine with me. The caramel-toasted coconut combo is yummy, and I just used Kraft caramels.

A different kind of cookie bar..

Sweet and Salty Turtle Cookie Bars

(from pickypalate.com)

• 2 sticks softened butter
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 eggs
• 1 teaspoon vanillla
• 2 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 cups chocolate chips
• 3/4 cup caramel ice cream topping
  
• 1/2 cup chopped pretzel sticks (I'll use more next time)
• 1/2 Cup ground walnuts (tasted great and I'm not a nut person!)
  

1. Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars until well combined. Add eggs and vanilla until well combined. Place flour, baking soda and salt into a large bowl and slowly add to wet ingredients. Stir in chocolate chips.
2. Thoroughly grease a 11x7 (or similar size) inch baking dish with cooking spray. Press 1/2 of the cookie dough into the bottom of the dish. Drizzle caramel sauce over dough then sprinkle with pretzels and walnuts. With a cookie scoop, scoop the remaining cookie dough evenly over top of pretzels and nuts. Press down slightly, should look uneven. Bake for 25-35 minutes or until cookie isn't wobbly in the center. Remove and let cool completely before cutting into squares.

These were fun! I really liked the pretzel and walnut additions. I will add more of these next time. Much easier to handle when cool.

I'm in love

Snickerdoodle Blondies (recipe found here)

• 2 2/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 cups packed brown sugar
• 1 cup butter, softened
• 2 eggs
• 1 tablespoon vanilla extract
• 2 tablespoons white sugar
• 2 teaspoons cinnamon

1. Preheat oven to 350F. Lightly grease a 9x13 inch pan.
2. In large bowl, beat together butter, sugar, eggs and vanilla until smooth.
3. Stir in the flour, baking powder and salt until well blended.
4. Spread evenly in prepared pan.
5. Combine white sugar and cinnamon in a little bowl.
6. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
7. Bake 23-25 minutes or until surface springs back when gently pressed. Cool slightly. While still warm, cut into bars with a sharp knife.

I was hesitant to try this recipe because I wasn't sure it could be that impressive. I love my cinnamon-sugar recipes, as I have posted several of them already, but this was also a winner! I don't think it tastes exactly like a snickerdoodle cookie, but it does taste like a blond brownie with delicious crunchy cinnamon-sugar addition. We ate the whole pan in 24 hours. I was most impressed with the texture of the brownie. It was crumb-like and soft, not gooey and raw-ish, like a lot of the blond brownie recipes I've used. Hurray! This is actually a big deal to me. I'll be able to get two desserts off this recipe! Next time I'll be able to make this dough recipe and throw in chips (omitting the cinnamon-sugar of couse). Very versatile!

Chocolate Marshmallow Perfection

Mississippi Mud Brownies 
(adapted from allrecipes.com)

• 1 c. margarine, melted
• 1/3 c. cocoa
• 1 2/3 c. sugar
• 3 eggs
• 2 T water
• 2 t. vanilla
• 1 1/2 c. flour
• 1 pinch salt
• 2/3 bag mini-marshmallows

1. Preheat oven to 350.
2. Grease 13x9 inch pan.
3. Add cocoa to melted margarine in a large bowl, mixing well.
   
4. Add sugar, eggs, water and vanilla. Mix.
5. Add flour and salt, stirring. Fold in marshmallows.
6. Spread in pan.
7. Bake for 25-30 minutes or until brownies start to pull away in pan. Warning: middle will be gooey! That's part of the charm.
8. Let cool, devour.

These are the yummiest! For me, I hate dry brownies. These will never be dry because of the marshmallow goo. Awesome brownies.


**Optional chocolate frosting:  (instead of adding marshmallows while cooking, add them after, then cover with the following:
Combine 1/4 cup butter, 1/3 cup baking cocoa and 2/3 c. milk in a medium saucepan. Bring to a boil over medium heat, stirring constantly with a wire whisk, and boil one minute. Remove from heat and stir in 16 oz. powdered sugar. Immediately pour chocolate mixture over marshmallows. Let cake cool completely on a wire rack. Cut into squares. Makes 15 servings.

The best caramel bars

Mom's Chocolate Chip Caramel Bars

• 1 1/2 cups flour
• 1 c. quick oats
• 1 cup brown sugar
• 3/4 c. margarine
• 24 caramels, unwrapped
  
• 14 oz sweetened condensed milk
• 1 cup semi-sweet chocolate chips
• 1/2 c. chopped walnuts or pecans (optional)
  

1. Combine flour, oats and sugar. Mix well.
2. Cut in 3/4 c. margarine until crumbly.
3. Reserving 1/2 cup crumb mix for topping, press remainder into 13x9 pan.
4. Bake 10 minutes int 350 for metal, 325 for glass pan.
5. Meanwhile over low heat, melt caramels with milk. Pour over prepared crust. Top with chocolate chips and then the remaining crumb mixture.
6. Bake for 20 more minutes.

These are yummo. What more can I say?

Marshmallow Chocolate Chip Bars

Marshmallow Chocolate Chip Bars

• 1 cup shortening (I used Imperial and cut 2 T)
  
• 3/4 cup sugar (I cut 2 T)
  
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups miniature marshmallows
• 1 1/2 cups semisweet chocolate chips (I like to sprinkle 1/2 c. mini chips instead)
  
• 3/4 cup chopped walnuts (optional)

In a mixing bowl, cream shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in marshmallows, chips and walnuts. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 23-26 minutes or until golden brown (they will be moist still because of the marshmallows!) Cool on a wire rack. Cut into bars.
www.allrecipes.com

Russell and I gobble these up. The kids like them too but they don't get to eat them all day like the parents do. The marshmallow makes the perfect amount of moistness/gooeyness/sweetness.