bar - Marshmallow Fudge Cookies
Source of Recipe
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bar - Marshmallow Fudge Cookies
cake Layer:
2/3 cup flour
2 Tablespoons Dutch process cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1/2 cup) butter, at room temperature
3/4 cup granulated white sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup chopped pecans, optional
24 soft marshmallows, snipped in half
frosting layer:
1/2 cup firmly packed light brown sugar
1/4 cup water
3 ounces unsweetened chocolate
4 Tablespoons butter
1 1/2 teaspoons vanilla extract
1 1/2 cups powdered confectioners sugar
2 - 3 Tablespoons heavy cream
cake layer:
Heat oven to 350 degrees F. Lightly butter a 9x13x2 inch baking pan.
Line the pan with a sheet of aluminum foil, carefully pressing the foil
into the corners without tearing it and leaving any overhanging edges.
Butter the foil (do Not use cooking spray) and set the pan aside.
Sift the flour with the cocoa, baking powder, and salt; set aside.
In a large bowl, beat the butter with an electric mixer on medium speed
until smooth, about 1 minute.
Add 1/4 cup of the sugar and the vanilla and beat for 30 seconds.
Beat in the remaining 1/2 cup sugar about 2 tablespoons at a time,
beating for 10 to 15 seconds after each addition, then beat for 3 to 4
minutes.
Add the eggs one at a time, beating well after each.
Stir in the pecans if using.
Place large spoonfuls of batter all over the bottom of the prepared
pan and spread together with the back of the spoon to make a thin,
even layer.
Bake for 15 to 20 minutes, until the layer is just set and a toothpick
comes out with a few bits of chocolate batter sticking to it.
Quickly place the marshmallows, cut side down, on top of the hot cake.
Return to the oven for 3 minutes, then cool completely on a wire rack.
frosting layer:
Bring the brown sugar, water, and chocolate to a boil in a medium saucepan
over medium heat, stirring occasionally.
Boil, stirring constantly, for 3 minutes.
Remove from the heat and stir in the butter until it melts, then the vanilla.
Let cool to room temperature.
Stir the powdered sugar into the chocolate mixture.
Gradually add enough heavy cream to make a smooth, thick, spreadable frosting.
Spread the frosting evenly over the marshmallow layer.
Let stand until the frosting is set, about 1 hour.
To serve, remove the cake from the pan by lifting the edges of foil.
Cut into bars with a large sharp knife; run the knife under warm tap water
occasionally and shake off the excess water if the marshmallows stick to it.
Store in an airtight container.
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