The simplicity of chocolate brownies is one of life’s greatest (eating) pleasures. Here the well-loved confection takes shape in a quick and easy no-bake bar. You can doctor this brownie recipe to suit your taste in the same way you would regular brownies. For example, replace the vanilla with a different extract (e.g., peppermint, brandy, rum, orange, maple), use any nut of your choice, spice it up with cinnamon or a dash of red pepper, or a add a favorite purchased or homemade frosting. This recipe is from my new book, The Ultimate Shortcut Cookie Book: 745 Scrumptious Recipes That Start with Refrigerated Cookie Dough, Cake Mix, Brownie Mix or Ready-to-Eat Cereal.
2 1/2 cup finely crushed chocolate graham cracker crumbs
2 cups miniature marshmallows
1 cup chopped walnuts or pecans
1 cup semisweet chocolate chips
1 cup canned evaporated milk
1/2 cup light corn syrup (or honey, agave nectar, or brown rice syrup)
1/4 teaspoon salt
1 tablespoon Butter
1 tablespoon vanilla extract
Lightly spray a 9x9x2-inch baking pan with nonstick cooking spray; set aside.
Mix the crumbs, marshmallows, and nuts in a large bowl; set aside.
Combine the chocolate chips, evaporated milk, and corn syrup in a medium saucepan. Stir over low heat until chocolate is melted. Increase heat to medium; bring to a full boil. Boil for 10 minutes, stirring occasionally. Remove from heat and stir in butter and vanilla until blended.
Immediately stir chocolate mixture into the crumb mixture, stirring until well blended. Spread evenly in prepared pan, pressing down and smoothing surface with a large square of wax paper sprayed with nonstick cooking spray. Refrigerate until set, about 3 hours. Cut into 24 bars. Store in covered container between layers of wax paper.
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