Ingredients for Marshmallow Fudge Bars
- Butter
- Granulated Sugar
- 2 large eggs
- Vanilla Extract
- Flour
- Baking Powder
- Unsweetened Cocoa
- Salt
- 1 cup chopped nuts (optional)
- Miniature Marshmallows
- Brown Sugar
- Water
- Baking Chocolate
- Powdered Sugar
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How to Make Marshmallow Fudge Bars
- Preheat oven to 350°F (175°C).
- Line a 10x15 inch baking pan with aluminum foil and lightly grease.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter or shortening with 2 cups granulated sugar using an electric mixer until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chopped nuts (optional).
- Spread the batter evenly in the prepared pan.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Remove from oven and immediately cover the warm crust with 1 (10 ounce) bag of mini marshmallows.
- Return to the oven for 2-3 minutes, or until marshmallows are softened and slightly melted.
- Remove from oven and let cool completely.
- While the crust cools, prepare the frosting: In a medium saucepan over medium heat, combine 1 cup granulated sugar, ¼ cup light corn syrup, ¼ cup milk, and 1 tablespoon unsalted butter.
- Bring to a boil, stirring constantly, and cook for 3 minutes.
- Remove from heat and stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract.
- Let cool for about 10 minutes.
- Stir in 2 cups powdered sugar until smooth and creamy.
- Spread the frosting evenly over the cooled marshmallow layer.
- Refrigerate for at least 30 minutes to allow the frosting to set.
- Cut into 1x1 inch bars.
Nutrition Information (Approximate per serving)
Sodium
152 g
Sugar
3001g
Fat
873g
Carbs
325g
