3/4 cup (packed) flour
3/4 sugar
1/2 tsp salt
1/2 cup softened butter (1 stick, 1/4 lb)
2 eggs
2 (1 oz) squares unsweetened chocolate
1 tsp vanilla
1/2 cup chopped walnuts OR pecans
1 (10.5 oz) pkg mini marshmallows (you’ll use about 3/4 of a pkg)
2 cups semisweet chocolate chips

preheat the oven to 350 degrees with the rack in the middle position.

melt your chocolate first so that it has time to cool. unwrap the two squares of the unsweetened chocolate and place them in a microwave-safe bowl. heat them for 1 minute on HIGH. let them sit in the microwave for another minute and then take them out and stir them to make sure they’re melted. (if they’re not, heat them again in 15 second intervals until they are.) set the bowl with the chocolate on the counter to cool while you mix up the rest of the recipe.

combine the flour, sugar and salt in the bowl of a mixer. beat them together on slow speed until they’re combined.

add the softened butter and beat well until the mixture is light and fluffy.

add the eggs and beat well.

check your chocolate to make sure it’s not too hot that it will cook the eggs. if it’s cool enough, add it to your bowl. if it’s not, wait until it is. mix in the chocolate thoroughly.

add the vanilla and the half cup of chopped nuts. mix thoroughly.

grease (or spray with nonstick cooking spray) a 9″x13″ cake pan. pour in the batter and smooth the top as evenly as you can with a rubber spatula.

bake at 350 degrees for 20 minutes.

take the pan from the oven and immediately pour the mini marshmallows in a single layer over the top. this should take about 3/4 of a 10.5 oz bag. work quickly to spread them out as evenly as you can.

cover the pan with foil crimped down tightly over the sides, or with a spare cookie sheet for 20 minutes. you want the mini marshmallows to melt on the bottom and attach themselves nicely to the hot chocolate fudge bars.

when 20 minutes have passed, melt 2 cups of semisweet chocolate chips in the microwave on HIGH for 2 minutes. stir the chips smooth and spread the melted chocolate over the marshmallows as evenly as you can. set the pan on a wire rack to cool.

when the bars are cool and the chocolate on top has hardened, cut them into brownie-sized pieces and serve. if you want to hasten the hardening of the chocolate, slip the pan into the refrigerator for 30 minutes or so, and then take it out to cut the bars.

arrange the bars on a pretty platter and serve for a luscious treat. you can store any leftovers in a tightly covered container.

makes approximately 24 bars