Marshmallow squares with pecans and coconut
Marshmallow squares with pecans and coconut
Servings: 16 squares
Preparation time: 42 minutes
Ingredients
- 80 mL (1/3 cup) Selection butter, melted
- 250 mL (1 cup) brown sugar
- 1 egg, whisked
- 2 mL (1/2 teaspoon) vanilla extract
- 180 mL (3/4 cup) Selection all-purpose flour
- 5 mL (1 teaspoon) Selection baking powder
- 250 mL (1 cup) Selection pecan pieces
- 625 mL (2 ½ cups) marshmallows, quartered, or Selection mini marshmallows
- Topping:
- 60 mL (1/4 cup) Selection butter
- 125 mL (1/2 cup) brown sugar
- 30 mL (2 tablespoons) milk
- 80 mL (1/3 cup) unsweetened shredded coconut
- 180 mL (3/4 cup) icing sugar
Preparation
- Preheat the oven to 180 oC (350 oF).
- In a large bowl, combine the melted butter, brown sugar, egg, and vanilla using an electric mixer.
- In another bowl, combine the flour, baking powder, and half the pecans.
- Incorporate the dry ingredients into the wet ingredients.
- Pour the mixture into a 20 cm (8 inches) lightly greased square baking pan.
- Bake in the oven for 25 minutes.
- Remove from the oven and top with the marshmallows. Set aside.
- Make the icing by heating the butter in a pot on medium. Add the brown sugar and milk and bring to a boil.
- Remove from the heat and add the coconut and half of the pecans.
- Use a wooden spoon to stir while adding the icing sugar, a small amount at a time. This step should be done quickly to prevent the mixture from setting.
- Quickly pour on top of the marshmallows.
- Let cool before slicing into squares and serve.
