Their gap between G and any letter following it is interesting. It took a moment to realize they were writing Margarine over and over.
1 Cup butter or Margarine softened
1 cup brown sugar packed
2 eggs
2 cups whole whear flour
1/2 tsp salt
2 bars aka 8 oz sweet cooking choco
1/2 cup butter or margarine
2 cups powdered sugar
2 eggs slightly beaten
1 package 10.5 oz colored miniature marshmallows
1 cup chopped pecans
Preheat oven to 350f, Mix 1 cup butter the brown sugar, 2 eggs stirr in flour. Press in oblong pan. 13x9x2 inches Bake 25 mins and cool
Heat chocolate and 1/2 cup butter in 3quart saucepan over low heat stirring constantly until chocolate is melted. Remove from heat stirr in powdered suagr and 2 eggs beat until smooth, stirr in marshmallows and pecans. Spread over cookie base from step 1. Refridgerate at least 2 hours. Cut into bars about 2×1.5 inches
Store covered with aluminum foil in fridge. Makes 32 bars.
**Candied Cherry Holiday Bars** Substitute the white mini marshmallows, stirr in 1 cup whole red and green candied cherries with the pecans.
**Peanut holiday bars** sub the white mini marshmallows for colored mallows and substitute 2 cups salted peanuts for the pecans.
ithinklovexist
Reminds me of my grandmother’s old-fashioned Rocky Road bars, but with colored marshmallows. I’m sure my husband would love these.
2 Comments
Their gap between G and any letter following it is interesting. It took a moment to realize they were writing Margarine over and over.
1 Cup butter or Margarine softened
1 cup brown sugar packed
2 eggs
2 cups whole whear flour
1/2 tsp salt
2 bars aka 8 oz sweet cooking choco
1/2 cup butter or margarine
2 cups powdered sugar
2 eggs slightly beaten
1 package 10.5 oz colored miniature marshmallows
1 cup chopped pecans
Preheat oven to 350f, Mix 1 cup butter the brown sugar, 2 eggs stirr in flour. Press in oblong pan. 13x9x2 inches Bake 25 mins and cool
Heat chocolate and 1/2 cup butter in 3quart saucepan over low heat stirring constantly until chocolate is melted. Remove from heat stirr in powdered suagr and 2 eggs beat until smooth, stirr in marshmallows and pecans. Spread over cookie base from step 1. Refridgerate at least 2 hours. Cut into bars about 2×1.5 inches
Store covered with aluminum foil in fridge. Makes 32 bars.
**Candied Cherry Holiday Bars** Substitute the white mini marshmallows, stirr in 1 cup whole red and green candied cherries with the pecans.
**Peanut holiday bars** sub the white mini marshmallows for colored mallows and substitute 2 cups salted peanuts for the pecans.
Reminds me of my grandmother’s old-fashioned Rocky Road bars, but with colored marshmallows. I’m sure my husband would love these.