Categories: Brownies

Ingredients

• 2 1/2 cups finely crushed chocolate graham cracker crumbs
• 2 cups miniature marshmallows
• 1/4 tsp salt
• 1 tbsp butter
• 1 cup chopped walnuts or pecans
• 1 cup semi sweet chocolate chips
• 1 cup canned evaporated milk
• 1 tbsp vanilla extract
• 1/2 cup light corn syrup

Directions

1. Lighlty spray a 9×9×2 inch baking pan with nonstick cooking spray; set aside.

2. In a large bowl, mix the crumbs, marshmallows and nuts; set aside.

3. In a medium saucepa, combine the chocolate chips, evaporated milk, corn syrup and salt. Stir over low heat until chocolated is melted. Increase heat to medium; heat to a full boil. Boil for 10 mins, stirring constantly. Remove from heat and stir in butter and vanilla extract until blended.

4. Immediately stir chocolate mixture into crumb mixture, mixing until well blended. Spread evenly in prepared pan, pressing down and smoothing surface with a square of wax paper. Refrigerate about 3 hours, until set. Cut into 24 bars. Store in covered containers between layers of wax paper.

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