Marshmallow Pecan Bars Recipe
Taste it to believe it that this marshmallow pecan bars recipe can get you hooked easily. It is the perfect choice for dessert. Note this marshmallow pecan bars, otherwise you might regret your decision later.
Ingredients
3 cup biscuit mix
1 cup sugar
2 eggs
1/2 cup butter or margarine,softened
1 cup milk
1 tablespoon vanilla
2 envelopes (1 ounce each) liquid unsweetened chocolate
1 package chocolate frosting mix
1/4 cup lukewarm water
1 cup pecan halves
1 cup tiny marshmallows
Directions
1. Combine biscuit mix, sugar, eggs, 1/4 cup of the butter or margarine, milk and vanilla in a large bowl. Beat at low speed with electric mixer until well blended, then beat at medium speed for 4 minutes, scraping bowl several times.
2. Spread half the batter in a greased-and-flavoured 13x9x2-inch baking pan.
3. Stir chocolate into remaining batter in bowl; drop by spoonfuls onto
batter in pan; draw a knife through batters several times to marble.
4. Bake in moderate oven (350°) 45 minutes, or until top springs back when lightly pressed with fingertip. Cool in pan on a wire rack. 5. Combine frosting mix, lukewarm water and remaining 14 cup butter or margarine in a medium-size bowl; beat, following label directions. Fold in pecans and marshmallows; spread over top. Let stand until frosting is firm. Cut into 24 bars. (Bar cookies store well in pan in which they are baked, with plastic wrap, then aluminum foil, covering them.)
2. Spread half the batter in a greased-and-flavoured 13x9x2-inch baking pan.
3. Stir chocolate into remaining batter in bowl; drop by spoonfuls onto
batter in pan; draw a knife through batters several times to marble.
4. Bake in moderate oven (350°) 45 minutes, or until top springs back when lightly pressed with fingertip. Cool in pan on a wire rack. 5. Combine frosting mix, lukewarm water and remaining 14 cup butter or margarine in a medium-size bowl; beat, following label directions. Fold in pecans and marshmallows; spread over top. Let stand until frosting is firm. Cut into 24 bars. (Bar cookies store well in pan in which they are baked, with plastic wrap, then aluminum foil, covering them.)
