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Loading...| 1 1/2 cups all-purpose flour | |
| 3/4 cup cornstarch | |
| 3/4 cup powdered icing sugar | |
| 1 cup room temp butter | |
| 3 1/3 cups white sugar | |
| 385 ml evaporated milk | |
| 1/4 cup butter | |
| 1/2 teaspoon salt | |
| 4 1/4 cups mini marshmallows | |
| 3 1/4 cups semi-sweet chocolate chips | |
| 1 teaspoon vanilla extract |
| 1. | Preheat the oven to 350°F. |
| 2. | In a bowl, whisk together flour, cornstarch, and icing sugar until blended. |
| 3. | Using an electric mixer, cream the butter until fluffy. |
| 4. | Gradually beat in the flour mixture until crumbly. |
| 5. | Press the mixture firmly into a 13x9 inch baking dish. |
| 6. | Bake for 15-20 minutes or until lightly golden. |
| 7. | Cook the sugar, evaporated milk, butter, and salt in a heavy-bottomed saucepan over medium heat until sugar dissolves, stirring constantly. |
| 8. | Bring the mixture to a boil and cook for an additional 5 minutes, stirring constantly. |
| 9. | Remove pan from heat and stir in marshmallows, chocolate chips, and vanilla until melted and smooth. |
| 10. | Pour the mixture over the shortbread base and allow it to cool completely at room temperature before slicing into squares. |
Rich in flavor and texture, perfect for satisfying sweet cravings.
Easy to make with readily available ingredients.
High in sugar and calories, should be consumed in moderation.
Can be quite messy when slicing due to the fudge layer.
While this recipe is not necessarily healthy, it can provide a temporary mood-boost from the indulgent flavors and can be enjoyed as a occasional treat in a well-balanced diet.
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