How to bake Chocolate Bars with Walnut & Marshmallow Topping
I have a happy announcement to make...... Today, I received an opportunity to share a recipe on Radio Zindagi for the Tamil listeners in the VA, MD & DC region. If you happened to listen to the show, where I gave step by step instructions for baking Coconut Macaroons, I would love to hear from you and get your suggestions & feedback about the show, please leave a comment about it.
My kids love baked chocolate goodies so much, that they like to browse my cookbooks & pick up recipes for us to bake together. Depending on their level of patience, they will help me out (or not :o). Its hard for us to bear the withdrawal of the goodness of chocolate, for too many days at a stretch; so we end up baking something chocolaty at the first chance, we get.
Do you agree with - "Once a foodie, always a foodie" ? So, the foodie in me grabbed a book called Chocolate Divine Indulgence at a book fair. This book has a ton of chocolate recipes (including this one), all of which make small batches. I personally prefer recipes that make a small batch of goodies; that way I get to try a variety of recipes frequently & also, not have a ton of leftovers. I'm pleased to share this bitter sweet recipe with my friends at CCChallenge.
Difficulty level - 1
Preparation: 20 mins + 1 hour to chill
Ingredients for 12 to 14 bars:
1/2 Cup (120 g) salted butter
1/2 Cup (75 g) unsweetened cocoa powder
1 Cup (200 g) firmly packed light brown sugar
1 large egg, lightly beaten
1/2 Cup (75 g) all-purpose (plain) flour
1/2 Cup (120 ml) milk
1 Tsp vanilla extract (essence)
1 Cup (120 g) coarsely chopped marshmallows
1 Cup (120 g) coarsely chopped walnuts
1 Cup (180 g) dark chocolate chips
- Preheat the oven to 350 F (180 C). Line a baking pan with aluminium foil, leaving a 2-inch overhang on two sides.
- Combine the butter & cocoa in a heavy bottom saucepan over low heat, stirring constantly, until the butter has melted and the mixture is smooth.
- Remove from heat & stir in the brown sugar, egg, flour, milk & vanilla until well combined. Spread the mixture evenly in the prepared pan, smoothing the top.
- Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
- Sprinkle evenly with the marshmallows, walnuts & chocolate chips. Return to the oven & bake for about 1 to 2 minutes, until the marshmallows puff up (or just until toasted).
- Cool in the pan to room temperature on a wire rack, then chill until the topping hardens, about 1 hour.
- Lift the cake carefully onto a board using the overhanging foil. Cut into 12-14 bars, & serve.
- If you are using a dark/non-stick pan you may have to reduce your baking time by 5 to 10 minutes.
- If you notice that the batter rises in a few spots while baking, you do not have to worry about it. Once you remove it from the oven, those risen spots will sink to accommodate the toppings.
- I used only 3/4 cup of each topping & that it self was plenty.