Recipe by SONYA FAUVER
"My grandmother gave me this recipe, which was always a favorite of mine as a child."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
unsweetened cocoa powder
1 1/2 cups
1 (16 ounce) package
1 (1 ounce) square
unsweetened baking chocolate
1 1/2 cups
These are great!! With a cup of butter I don't see how the other reviewers thought they were dry. Anyway, it helps to make sure the marshmallow layer is completely cool before you spread on your frosting. I popped mine in the freezer for a bit. I actually made a double batch of the frosting and that gave a nice thick layer of chocolate on top. Yummy. Don't worry about measuring the marshmallows exactly. Just a nice covering on top is enough.
I thought that this was way too sweet, particularly due to the frosting. Also, the bottom part is more like cake than fudge. Even after cooled, it was difficult to cut because the marshmallows were so gooey.
I really shouldn't review this since I made so many mods. But, I just used a box of low fat brownies mix and baked according to directions. Then added mallows. Made fudge frosting with 1/2 c. butter, 1/4 cup cocoa, 6 T milk-heat and stir until boil. remove from heat, add 4 c powdered sugar. Top brownies with when cooled.
My grandmother used to make these, and I was thrilled to find the recipe to look and taste the exact same! I followed it exactly, but doubled the frosting as one reviewed suggested. They turned out great. I let them cool in the pan for 30 minutes, then put the pan in the freezer while I made the frosting. These were a hit at my family's Thanksgiving dinner. Everyone remembered them and thought they were great.
These were not the marshmallow bars we thought we were getting. Be careful with the sauce to "spread over the melted marshmellows" Ours just smeared into one spot, removing the marshmellows from the top. If you make the sacue to spred over the top too soon, it will harden before you can do anything with it. Once we remade the sauce, and just poured it over the top, they came out pretty tastey.
These were awesome. Only change I made was topped with 1/2 bag of marshmallows, not full. There isn't a need to change anything. Yum!
My kids loved this. I reduced baking time from 30 to 20 min and it was still a bit dry. If I made it again, I would use a moister brownie recipe for the bottom layer. Thanks for the recipe.
I made this on Saturday 03/12/2011. I loved them, my whole family loved them but, they were even better the next day after I left them in the refrigerator. So eat them warm eat them cold, do your self a favore just bake and eat them.
* Percent Daily Values are based on a 2,000 calorie diet.
Marshmallow Fudge Bars
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 302
** Calories from Fat: 103
With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.
The firm, juicy texture of zucchini make them a perfect side to toss on the grill.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make super-easy, soft, and gooey marshmallow bars.
Green minty cheesecake brownies are festive for St. Patrick’s Day.
See how to make super-easy marshmallow treats.