Categories: Bar Cookies

Ingredients

• 3/4 c. softened salted butter
• 2 c. brown sugar (pack it down when you measure it)
• 2 eggs
• 1/4 c. vegetable oil
• 1 c. sour cream
• 1/2 c. whipping cream or Half-and-half
• 2 t. vanilla extract
• 1 t. baking soda
• 1/2 t. salt
• 1 c. unsweetened cocoa powder (pack it down in the cup when you measure it and then level it off with a table knife)
• 3 c. all-purpose flour (pack it down in the cup when you measure it and then level it off with a table knife)
• 2 c. semi-sweet chocolate chips
• 2 c. miniature marshmallows
• 1 c. chopped salted nuts (I used cashews.)
• 14-ounce jar caramel ice cream topping (I used Smuckers.)
• 1/ c. all-purpose flour (yes, more flour -pack it down in the cup when you measure it and then level it off with a table knife)

Directions

1. Line a 9-inch by 13-inch cake pan with heavy duty aluminum foil. Make sure that the foil is large enough to leave little “ears” of foil sticking out on at least two sides. (This is for later, when you’ll lift the bars out of the pan.) Spray the foil with Pam or another nonstick cooking spray. That way you won’t get your cake pan dirty and you’ll be able to lift the bars right out of the pan to cut them when they’re cool.

2. In the bowl of an electric mixer, combine the butter, sugar, eggs and vegetable oil. Beat them together until the mixture is light and fluffy.
3. Add the cocoa powder and mix at LOW speed until it’s incorporated.
4. Working at LOW speed, add the flour in half cup increments, mixing after each addition.
5. When all the flour has been incorporated, take the bowl from the mixer and stir in the chocolate chips by hand.
6. Spread the mixture out in the prepared baking pan, patting it down with the palms of your impeccably clean hands until it’s smooth.
7. Sprinkle on the 2 cups of miniature marshmallows.
8. Sprinkle the cup of chopped nuts on top of the marshmallows.
9. In the bottom of your work bowl, mic the jar of caramel ice cream topping and the ½ cup of all-purpose flour until the mixture is smooth and without lumps.
10. Drizzle the caramel mixture on top as evenly as possible.
11. Bake at 350 degrees F. for 25 minutes.

12. DO NOT OVER BAKE

13. Cool completely in the baking pan on a wire rack, and then refrigerate. These bars must be chilled for at least 2 hours before you cut them.
14. When the bars have chilled for two hours or more, lift the foil from the cake pan an place the bars on a flat surface.
15. Cut them into brownie sized pieces and carefully peel them from the foil.
16. Arrange them on a cookie sheet or serving plate, cover them and return them to the refrigerator.
17. Serve these bars chilled and store any leftovers (there probably won’t be any) in the refrigerator. They’ll get too sticky if you leave them out on the counter.

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