I happened to glance at the calendar on my desk the other day and realized I hadn’t torn off a page since July 21! Yep, a whole month ago. This isn’t an unusual happening in my work space. The Daily Globe calendar hangs on the wall behind me, and since I never look at it, the wall calendar often goes several months before somebody points out that it needs to be changed.
But the desk calendar in question is the Cookie Calendar, a Christmas gift, I believe. It sits right in front of me, so there’s really no excuse for not tearing off the pages promptly. I guess I’ve just been busy in the last month, first getting ready to go on vacation, and then catching up after I got back from vacation.
Consequently, I had let 30 days worth of recipes pass me by.
As I tore the pages off in big chunks, I noted a few pretty standard recipes — peanut butter cookies, white chocolate chunk, macaroons — which I quickly discarded in the trash. The following recipe, however, caught my eye. Maybe it was because it calls for pecans, which I have stashed in my freezer. Or perhaps it was the pink marshmallows, which I’ve never been frivolous enough to buy in the store.
The author notes that it’s “a great recipe to make with the kids — you do the melting, and let them throw on the marshmallows.”
Pecan Chocolate Mallow Bars
Preheat the oven to 350 degrees. Grease and line a 9-inch square pan.
Melt 3 ounces bittersweet chocolate. Beat ½ cup butter and 1 cup light brown sugar until light and fluffy, then beat in 2 eggs. Stir in ½ cup all-purpose flour, sifted. Then stir in the melted chocolate, 1 teaspoon vanilla extract and 1 cup chopped pecans.
Pour the mixture into prepared pan. Bake for 20 minutes, remove from the oven and cover with 3 cups large pink and white marshmallows. Return to the oven for 5 to 10 minutes until the marshmallows have melted.
Allow to cool in the pan and then refrigerate completely cold before cutting into bars.
Store in an airtight container for 5 to 7 days.