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The Hood Magazine

Maple Marshmallow Mash-up Bars

Mar 28, 2018 09:53AM ● By The Hood Magazine

Maple Marshmallow Mash-up Bars

Serves: 24


Brownie base:

●       1/2 cup unsalted butter softened (do not substitute margarine)

●       1 cup sugar

●       2 eggs, room temperature

●       1 1 ounce square unsweetened chocolate melted and set aside to cool slightly

●       1-1/2 tsp vanilla

●       1 cup flour

●       1 tsp baking powder

●       1/2 cup pecan pieces

Maple cream cheese layer:

●       6 oz cream cheese softened to room temperature

●       1/4 cup butter softened (do not substitute margarine)

●       1/2 cup sugar

●       1 egg, room temperature

●       2 tbsp flour

●       3/4 tsp maple extract

●       3/4 cup butterscotch chips

●       3 cups miniature marshmallows


●       1/4 cup butter

●       2 oz cream cheese, softened to room temperature

●       1 1-oz square unsweetened chocolate

●       2 tbsp milk

●       3 cups powdered sugar

●       1 tsp vanilla


1.      Heat oven to 350 degrees.

2.      In a large mixing bowl, cream butter and sugar together. Add eggs, melted chocolate, and vanilla. Mix well on medium speed.

3.      In a separate bowl, combine flour and baking powder. Gently stir into chocolate mixture. Fold in pecans.

4.      Pour into greased 13 x 9 pan and spread evenly.

5.      In a small mixing bowl, beat softened cream cheese until smooth.

6.      Add softened butter and beat until well combined.

7.      Beat in sugar, egg, flour and maple extract until creamy. Spread evenly over chocolate layer.

8.      Sprinkle butterscotch chips over cream cheese layer.

9.      Bake for 20-25 minutes. Edges will begin to pull away from the sides of the pan but it will not look done. Do not overbake or the brownie layer will be dry.

10.  Remove pan from oven.

11.  Sprinkle marshmallows over butterscotch chips.

12.  Bake another 2 minutes or until marshmallows become puffed. Remove from oven.

13.  Gently spread the marshmallows over layer of butterscotch chips. Cool on a wire rack.

14.  In a small saucepan over low heat, cook and stir butter, cream cheese, unsweetened chocolate and milk.

15.  Slowly melt and stir until smooth.

16.  Pour into a large mixing bowl.

17.  Add one cup of powdered sugar at a time, beating after each cup. Beat in vanilla.

18.  Add a tablespoon or two of milk if needed for desired spreading consistency.

19.  Spread over cooled bars. Store in the refrigerator.

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