- Cooking Time: 30 - 35 minutes
- Servings: 8 -16
- Preparation Time: 10 minutes
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 1 bag (12 ounces) semisweet chocolate chips
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup all-purpose flour (spooned and leveled)
- 1 cup miniature marshmallows
- 1/2 cup chopped walnuts
- Preheat oven to 350 degrees. Butter an 8-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper. (I used Pam and it was perfect.)
- In a heatproof bowl set over (not in) a saucepan of simmering water, combine butter and 1 cup chocolate chips. Heat, stirring occasionally, just until melted, 3 to 5 minutes.
- Remove mixture from heat; stir in sugars and salt, then eggs, and finally flour, stirring just until combined. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 to 35 minutes.
- Remove from oven, and sprinkle with remaining chocolate chips, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into squares. Original recipe calls for 16 squares, but to be honest, I made 8 rectangles.
NotesThese treats appeal to that kid-like super sweet tooth that you still have an occasional need to satisfy. This recipe doesn't cheat a la Sandra Lee with a boxed mix. These are from scratch, gooey treats. Usually I use Ghirardelli chips, but my store only had Nestle and they still came out yummy. Thanks, Martha!
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