1/2 cup butter, room temperature
1 cup granulated sugar
3 eggs
1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
1 cup nuts, chopped
1/2 cup semisweet chocolate chips
1 cup mini marshmallows
1 cup brown sugar

preheat oven to 350°. beat together the granulated sugar & butter until creamy. beat in 1 whole egg & 2 egg yolks (put aside the whites for later). in a separate bowl, mix together the flour, salt & baking powder. add to the butter mixture & mix well. spread into a 9″x13″ pan. sprinkle with marshmallows, nuts & chocolate chips.

beat egg whites until stiff peaks form. fold in the brown sugar. spread the meringue mixture over the marshmallows and chocolate chips. bake in a preheated 350° oven for about 30 minutes or until bars are a deep golden brown and the crust is cooked through.

you may have to cook them a bit longer than 30 minutes to get the bottom crust completely cooked through. cool in pan & cut. if the merengue starts to brown too quickly, cover lightly with a piece of foil sprayed with pam.

NOTE: You may want to bake the crust a bit BEFORE adding the marshmallows, chocolate chips & nuts.

1/2 cup shortening
2 (1 oz) squares unsweetened baking chocolate
2 eggs
1 cup sugar
1 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons strong black coffee
1 teaspoon vanilla extract
1 cup miniature marshmallows
1 cup chopped walnuts

preheat oven to 350°. coat an 8″ square baking dish with pam.

melt shortening and chocolate in the top of a double boiler or in a saucepan over low heat; remove from heat. in a large bowl, beat the eggs. add the sugar and chocolate mixture; beat for 1 minute.

in a medium bowl, combine flour, baking powder, and salt; blend into chocolate mixture. add coffee and vanilla, mixing well. stir in marshmallows and walnuts.

spread batter into prepared baking dish. bake 35-40 minutes. cool then cut into squares.

NOTE: The marshmallows may melt and disappear during baking, but they leave their flavor behind.

CRUST:

6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
pinch of salt

BROWNIE:

8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon salt
4 large cold eggs
1 cup flour

TOPPING:

4 cups large marshmallows

position a rack in the lower third of the oven and heat oven to 325°. line an 8″x8″ square baking pan with foil so it hangs over the edges by about 1″.

FOR THE CRUST: lightly butter the foil with some of the melted butter. stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. press the crumb mixture evenly over the bottom of the pan. bake until golden brown, about 20 minutes.

meanwhile, make the brownies. put the butter and chocolate in a medium microwave-safe bowl. melt in the microwave on 75% power for 2 minutes. stir, and microwave again until completely melted, about 2 minutes more. (alternately, put the butter and chocolate in a heatproof bowl. bring a saucepan filled with 1″ or so of water to a very slow simmer; set the bowl on the pan without touching the water. stir occasionally until melted.) stir the light brown and white sugars, vanilla and salt into the melted chocolate. add the eggs and beat vigorously to make a thick and glossy batter. add the flour and stir until just incorporated.

pour batter into the prepared pan. bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40-45 minutes.

remove from the oven and carefully position a rack about 6″ from the broiler and preheat om LOW. layer marshmallows across the top and toast under the broiler until golden, (KEEP AN EYE ON IT! IT CAN GO QUICK!), about 2 minutes. cool on a rack, gently removing the brownies from the pan using the aluminum flaps. carefully separate any marshmallow from the foil. cut ino 12 (2″) squares.