| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | St. Louis | Cookies | 48 | Servings |
INGREDIENTS
| 1 1/4 | c | Margarine; 2 1/2 sticks, divide |
| 4 | oz | Unsweetened chocolate squares; divided |
| 2 | c | Granulated sugar |
| 4 | Eggs; slightly beaten | |
| 1 1/2 | c | All-purpose flour |
| 1/2 | c | Pecans; chopped or walnuts or other nuts |
| 10 1/2 | oz | Miniature marshmallows |
| 1 | lb | Powdered sugar |
| 1/2 | c | Milk |
INSTRUCTIONS
Preheat oven to 325 degrees. Grease a 9-by-13-inch pan. Melt 1 cup margarine over low heat in flat-bottomed pan. Add 2 squares chocolate; stir until melted. Add granulated sugar; mix well. Stir in eggs. Remove from heat. Stir well. Add flour and nuts; mix just until blended. Pour into prepared pan; bake for 30 minutes. Just before crust is done baking, melt remaining 2 squares chocolate with remaining 1/4 cup margarine. Remove crust from oven; top immediately with marshmallows. (Marshmallows will melt from heat of crust.) Combine melted chocolate mixture with powdered sugar and milk; stir well. Pour chocolate over melted marshmallows; spread evenly. Let cool thoroughly before cutting into squares. Yield: 4 dozen bar cookies. Recipe by: St. Louis Post-Dispatch 10/9/95 Posted to Bakery-Shoppe Digest by "Martha Sheppard" <marthahs@worldnet.att.net> on Apr 11, 1998
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