Ingredients:
14 whole graham cracker boards, crushed (2 1/4 c. crumbs)
3 Tbsp. sugar
1/4 tsp. salt
6 Tbsp. (3/4 stick) unsalted butter, melted
BROWNIE:
6 oz. bittersweet chocolate, chopped
3/4 oz. (1 1/2 sticks) butter
3 eggs
1 1/4 c. sugar
1 c. all-purpose flour
1 tsp. salt
2 tsp. vanilla
TOPPING:
1 jar (7.5 oz.) marshmallow cream (about 1 1/2 c.)
2 Tbsp. milk
1 c. mini chocolate kisses
3 whole graham cracker boards, broken up
Directions:
Heat oven to 350 degrees.
Combine 2 1/4 c. cracker crumbs, sugar, salt and butter in a bowl until evenly moistened. Transfer to a 9x13 baking pan; press evenly into bottom. Refrigerate 1 hour or until set.
Combine chocolate and butter in a glass bowl. Heat in microwave on high until chocolate and butter are melted, about 1 minute. Stir mixture until smooth.
Beat eggs and sugar in a large bowl until blended. While beating, gradually add chocolate mixture to egg mixture; beat until smooth.
Stir in flour and salt. Add vanilla. Pour evenly over crust.
Bake at 350 degrees for 30 minutes or until center is set.
While brownie layer is baking, whisk marshmallow cream and milk in a small bowl until well blended and smooth. Remove brownie from oven; cover with marshmallow topping. Spread or tilt the pan to level topping and completely cover brownie layer.
Sprinkle mini kisses evenly over marshmallow. Scatter crumbled graham crackers over the top.
Bake at 350 degrees for 3 more minutes or until chocolate kisses are glossy and marshmallow topping is set. Let cool in pan on a wire rack. Cut into bars and remove from pan.
No comments:
Post a Comment