Photo is courtesy of the Pillsbury website.
I found this recipe in one of those small paperback cookbooks that were sold by the cash registers in grocery stores MANY years ago (I'm talking like over 40 years ago). After doing a little research, I found that this recipe won a $5,000 prize in the Pillsbury Bake Off Contest in 1972. If you want a little bit nostalgia, you can find a list of the contest winners from 1949 through 2019, here.
Unfortunately, those cookbooks are not as abundant now, as they were back then. I had a roomate at the time that made these bars, all the time. She said they were THE BEST. Over the years, I've forgotten this recipe, and I don't think I have ever personally made them, but would like to do so, soon. The recipe seems a little putsy, but I've read a lot of positive reviews on them. The recipe can be found online, here.
If desired, the recipe can be divided in half and baked in an 8x8" pan.
1. Preheat oven to 350 degrees. Grease and flour a 9x13" pan, set aside.
2. In a large saucepan, melt 1/2 cup butter and 1 ounce unsweetened chocolate over low heat, stirring until smooth. Remove from heat.
3. In a separate bowl, stir together the flour, sugar, and baking powder, and set aside.
4. Stir the sugar, eggs and vanilla into the chocolate mixture, then add the flour mixture and stir until blended. Pour and spread into the prepared pan.
To Prepare the Filling
1. In a medium-sized bowl, beat together the 6 ounces of cream cheese, 1/4 cup of softened butter, 1/2 cup sugar, 2 tbsp flour, 1/2 tsp vanilla, and 1 egg.
2. With an electric mixer, beat on medium speed for one minute, until smooth and fluffy. Stir in the nuts, if using.
3. Spread mixture over the chocolate layer and sprinkle evenly with the chocolate chips.
4. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean.
5. Remove from the oven and immediately sprinkle on the 2 cups of miniature marshmallow. Return to the oven and bake another two minutes.
To Prepare the Frosting
1. In a large saucepan, combine the 1/4 cup butter, 1/4 cup milk, 1 ounce unsweetened chocolate, and reserved 2 ounces of cream cheese.
2. Cook over low heat, stirring until well blended.
3. Remove from the heat and stir in the 3 cups of powdered sugar and 1 tsp vanilla. Stir until well combined and smooth.
4. Immediately pour over the puffed marshmallows and lightly swirl with a knife to marbelize. Let cool.
5. Refrigerate for one hour to firm up before cutting into bars. Store leftovers in the refrigerator.
No comments:
Post a Comment