Categories: Brownies
Ingredients
- 2 1/2 cups finely crushed chocolate graham cracker crumbs
- 2 cups miniature marshmallows
- 1/4 tsp salt
- 1 tbsp butter
- 1 cup chopped walnuts or pecans
- 1 cup semi sweet chocolate chips
- 1 cup canned evaporated milk
- 1 tbsp vanilla extract
- 1/2 cup light corn syrup
Directions
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Lighlty spray a 9×9×2 inch baking pan with nonstick cooking spray; set aside.
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In a large bowl, mix the crumbs, marshmallows and nuts; set aside.
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In a medium saucepa, combine the chocolate chips, evaporated milk, corn syrup and salt. Stir over low heat until chocolated is melted. Increase heat to medium; heat to a full boil. Boil for 10 mins, stirring constantly. Remove from heat and stir in butter and vanilla extract until blended.
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Immediately stir chocolate mixture into crumb mixture, mixing until well blended. Spread evenly in prepared pan, pressing down and smoothing surface with a square of wax paper. Refrigerate about 3 hours, until set. Cut into 24 bars. Store in covered containers between layers of wax paper.