Friday, August 23, 2013

Royal Chocolate Marshmallow Bars

Adapted from Recipe Girl

1st Layer:
3/4 cup butter, softened
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla
1 1/3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons unsweetened cocoa powder
2nd Layer:
4 cups mini marshmallows
Topping:
8 ounces milk or semi sweet chocolate
3 tablespoons butter
1 cup peanut butter
2 cups rice krispies

1. Preheat oven to 350°F and grease 15x10" pan. Line pan with parchment paper leaving some overhang for easy removal of the bars.
2. In a large bowl cream together butter and sugar. Add eggs, one at a time, followed by vanilla. Mix together flour, baking powder, salt, and cocoa. Add dry ingredients to butter mixture, mixing until well combined.
3. Spread batter into prepared pan and bake 18-20 minutes or until set. Sprinkle marshmallows evenly over top of the first layer and bake 2-3 minutes until puffed. Let cool while preparing topping.
4. For the topping, in a saucepan over low heat melt together chocolate, butter, and peanut butter. Remove from heat and stir in rice krispies. Spread over top of marshmallow layer.
5. Cover and chill bars until completely firm. Cut into bars and serve!

Store bars in the refrigerator.





Friday, August 9, 2013

Bakewell Slice



Adapted from Delicious Magazine

My Edits:
- I used a 10x15” pan and lined it with parchment paper for easy removal.
- I blind baked the pastry base at 350°F for 15 minutes with weights and 5 minutes without until lightly browned. 
- I let the base cool for 5 minutes and then brushed it with eggwhite to seal the crust.
- I used seedless raspberry jam.
- I used large eggs instead of medium so I removed 2 tablespoons of eggwhites.
- I used maraschino cherries.
This cake freezes very well before decorating! When making the icing, it will be a thick but spreadable paste, and will set if left to dry. These bakewell slices are delicious!