| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Dutch |
Cookies |
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
Butter or margarine; softened |
| 1 |
pk |
Devil's food pudding cake mix; (18.25-ounce) |
| 1 |
lg |
Egg |
| 3 |
c |
Miniature marshmallows |
| 1/4 |
c |
Butter or margarine |
| 2/3 |
c |
Light corn syrup |
| 1 |
pk |
(11.5-ounce) milk chocolate morsels |
| 3 |
c |
Crisp rice cereal |
| 1 |
c |
Chopped pecans or walnuts |
| 2 |
ts |
Vanilla extract |
INSTRUCTIONS
Process first 3 ingredients in a food processor 15 seconds or until
crumbly. Press into a greased 13- x 9-inch pan.
Bake at 350° for 10 minutes. Remove from oven, and sprinkle with
marshmallows. Return to oven, and bake 5 more minutes or until marshmallows
are puffy. Remove from oven.
Bring 1/4 cup butter, corn syrup, and chocolate morsels to a boil in a
Dutch oven over medium heat, stirring constantly. Stir in cereal, nuts, and
vanilla. Spread quickly over marshmallow mixture. Cool slightly.
Chill until firm. Let stand 10 minutes at room temperature before cutting
into bars.
Notes: A dough or bench scraper, a kitchen gadget with a wooden handle and
straight metal blade, cuts bar cookies and candies into perfect shapes.
This versatile tool can be found in kitchen specialty shops.
Makes 12 to 15 servings.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1039 by Suzy Wert <SuzyWert@aol.com> on Jan
23, 1998
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