Marshmallows become a gooey topping in this chocolate chip-studded twist on a blondie.
- Portion size 48 servings
- Credits : Canadian Living Magazine: February 2013
Ingredients
Method
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla. Whisk flour with salt; stir into butter mixture in 2 additions. Stir in 1 cup of the chocolate chips just until combined. Spread in parchment paper–lined or greased 13- x 9-inch (3 L) baking dish; smooth top.Bake in 350ºF (180ºC) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, about 25 minutes.
Sprinkle with remaining chocolate chips. Sprinkle with marshmallows, leaving 1/2-inch (1 cm) border to prevent sticking to sides of pan. Bake until marshmallows are puffed, about 3 minutes. Let cool in pan on rack. (Make-ahead: Cover and refrigerate for up to 3 days or freeze for up to 2 weeks.) With greased sharp knife, cut into squares.
Nutritional facts Per piece: about
- Fibre 1 g
- Sodium 98 mg
- Sugars 15 g
- Protein 1 g
- Calories 134.0
- Potassium 69 mg
- Cholesterol 26 mg
- Saturated fat 3 g
- Total carbohydrate 21 g
%RDI
- Iron 5.0
- Folate 7.0
- Calcium 1.0
- Vitamin A 4.0
