Categories: Snack Bars
Ingredients
- 2 large eggs, lightly beaten
- 1 cup firmly packed dark brown sugar
- 3/4 cup (1 1/2 stick) butter
- 3-4 tbsp milk
- 2 tsp ground cinnamon
- 2 1/2 cups gingersnaps crumbs
- 2 cups miniature marshmallows
- 2 cups powdered sugar
- 1/2 cup finely chopped pecans
- 1 8 oz pkg cream cheese, softened
- 1 tsp vanilla extract
Directions
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Lightly spray a 9×9×2 inch pan with nonstick cooking spray; set aside.
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In a large saucepan, combine the beaten eggs, brown sugar, butter and cinnamon. Bring to a boil and let cook for 2 mins, stirring constantly. Remove from heat. Add the gingersnap crumbs, marshmallows and pecans, mixing until well blended. Transfer mixture to prepared pan, pressing down & smoothing surface with a square of wax paper. Cool completely. Refrigerate while preparing topping.
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Using an electric mixer, beat the cream cheese in a medium bowl until smooth. Add vanilla and powdered sugar and beat until smooth. Beat in enough milk to make frosting of a spreading consistency. Spread frosting over bars. Refrigerate over night. Cut into 24 small bars. Store in covered containers between layers of wax paper.