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Chocolate Marshmallow Squares

3.00 Mitt(s) 1 Rating(s)1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5

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Level: Intermediate

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Description

A decadent treat—rich, chewy, gooey and sweet!

Ingredients

  • FOR THE BASE:
  • 2  Eggs, Room Temperature
  • ¼ cups Granulated Sugar
  • 1 cup Brown Sugar, Packed
  • ¾ cups All-purpose Flour
  • ½ teaspoons Baking Powder
  • 1 teaspoon Vanilla Extract
  • ⅛ teaspoons Salt
  • ½ cups Unsweetened Shredded Coconut
  • 1 ounce, weight Unsweetened Baker's Chocolate, Melted
  • 1 Tablespoon Butter, Melted
  • ¼ cups Chopped Walnuts
  • 18  Large Marshmallows, Cut In Half
  • FOR THE ICING:
  • 1-⅓ cup Icing Sugar
  • ⅓ cups Cocoa Powder
  • 2 Tablespoons Butter, Room Temperature
  • 6 teaspoons Water (more Or Less To Adjust For Consistency)

Preparation

Preheat oven to 350°F. Grease a 9×9 square baking pan.

In a large bowl, beat the eggs slightly. Add the granulated sugar, brown sugar, flour, baking powder, vanilla and salt. Stir well to combine.

Remove half of the batter, and place in a separate bowl (you want 2 equal portions). Into the first portion of batter, add the coconut and mix to combine. Spread evenly into the greased 9×9 pan.

Into the second portion of batter, add the melted chocolate, butter and walnuts. Mix to combine, and dollop it over the first layer. Then gently spread the chocolate layer evenly over the first layer in the pan. You may need to use your fingers to assist in spreading.

Bake for 28-30 minutes, until golden and somewhat firm, rotating the pan after 15 minutes. When it’s done atoothpick inserted into the centre should come out clean, and the base may be separating from the sides of the pan ever so slightly. Avoid over-baking.

As the base is baking, make your icing (see below for instructions).

When the base is done baking, remove pan from the oven and immediately cover with marshmallow halves (6 rows of 6 marshmallows in each direction). Put the pan back into the oven for 1-2 minutes to soften the marshmallows. Remove pan from oven and use the point of a small pallet knife (or butter knife) to spread the marshmallows evenly. They will be sticky, but as they melt they will become easier to spread.

Immediately, and while still warm, dollop the chocolate icing over the surface of the marshmallows, and gently spread with a pallet knife. The marshmallows and icing may marble slightly as you spread.

Allow to cool completely and cut into squares.

For the icing: Sift together the icing sugar and cocoa powder. In the bowl of a stand mixer or with a hand-held mixer, beat the sifted icing sugar and cocoa, butter, and 6 teaspoons of water until well combined and smooth. Add more water (if needed) to make the icing soft and spreadable.

Adapted from Company’s Coming 150 Delicious Squares, with adjustments to the notes and method.

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Profile photo of kmac

kmac on 9.29.2013

These were just ok.

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