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Marshmallow Fudge Bars




Source of Recipe


Baking in America, Greg Patent


List of Ingredients




Cake Layer:
2/3 cup flour
2 Tbs. Dutch-process cocoa
¼ tsp. baking powder
¼ tsp. salt
8 Tbs. butter, at room temperature
¾ cup sugar
1 tsp. vanilla extract
2 large eggs
½ cup chopped pecans
24 soft marshmallows, snipped in half

Frosting:
½ cup firmly packed light brown sugar
¼ cup water
3 oz. unsweetened chocolate
4 Tbs. butter
1 ½ tsp. vanilla extract
1 ½ cups confectioners’ sugar
2 – 3 Tbs. heavy cream


Recipe



For the cake layer, preheat oven to 350 degrees. Lightly butter a 9x13” 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 (don’t 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 ¼ cup of the sugar and the vanilla and beat for 30 seconds. Beat in the remaining ½ cup sugar about 2 Tbs. 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. Place large spoonfuls of batter all over the bottom of the prepared pan and spread them 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.
For the frosting, 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 confectioners’ 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 airtight.