| 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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