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Long Live Summer Photo Contest!

Win a trip for four to The Bahamas and a professional photo shoot so you’ll remember your vacation forever. All you need to do is upload your favorite photo and caption based on the theme of the week. Get a gift from Shutterfly just for entering! You can enter at any point during the 5-week sweepstakes period.

Click here for the link: http://bit.ly/sweepS

PHOTO THEMES

• Week 1(7/9): Americana

• Week 2 (7/16): Great Outdoors

• Week 3 (7/23): Water Fun

• Week 4 (7/30): Sports & Activities

• Week 5 (8/6): Parties & Celebrations

PRIZES

• Instant win prizes just for submitting a photo!

• Weekly prizes (contestants can enter one time/week)

• Weekly featured photos: up to 5 weekly entries will be selected from the gallery and featured on the Facebook fan page and awarded a $500 gift card on Shutterfly and a copy of the new Lonely Planet travel photography book.

• Grand prize: trip for 4 to Bahamas, 4 nights, family photo shoot

• Shutterfly Sweepstakes - Official Rules

https://www.facebook.com/shutterfly?sk=app_445207085512642

Peppermint Popcorn Bark

2 bags microwave popcorn, popped (18-20 cups)

1 6oz box candy canes, crushed

1 package Almond Bark

1 tsp peppermint extract or a few drops of peppermint oil

Place popcorn in a very large bowl - the biggest one you have. Pour crushed candy canes on top of the popcorn. (I crush my candy canes in the food processor - it is quick and it pulverizes the candy canes!) Melt almond bark according to instructions on the package. Add the peppermint extract or oil to the almond bark and pour over popcorn. Stir until all the popcorn is coated. Pour popcorn on wax paper and allow to harden. Once the popcorn has hardened, break into pieces and enjoy!



http://www.plainchicken.com/2010/12/peppermint

Pumpkin Muffins

This lovely recipe is from the Big Red Kitchen.

There's only two ingredients. That's right, just the cake mix and the pumpkin (15 oz.). No oil, no eggs, no water, nothing else. The end result is an amazing, incredibly moist muffin/cupcake with a hint of pumpkin flavor.

It felt kind of strange not to add any liquids to the mix but it came together nicely into a thick batter.

Bake at 350 degrees for 20-25 minutes.

Avalanche Rice Krispies

12 oz bag of White Chocolate Chips
1/4 cup creamy peanut butter
3 cups Rice Krispies, or “Puffed Rice” if you’re buying generic
1 1/2 cups mini marshmallows
1/4 cup mini chocolate chips + 2 Tbsp for garnish.
Lightly grease a 9×9 pan (or 8×8 if you prefer thicker bars)

1. In microwave-safe bowl dump in white chips and heat on med power for 1 minute. Stir and continue in 30 second increments until chips are melted.
2. Combine the peanut butter with the melted chips
3. Add the krispies.
4. Let cool approx 15 – 20 minutes stirring every 5 minutes or so to help cool.
5. Add the marshmallows and the mini chocolate chips and stir to combine.
6. Dump mixture into the prepared pan and spread evenly, pressing lightly with the back of your spoon, but do not compact too much, otherwise they will get hard.
7. Press the remaining chocolate chips into the top for garnish

http://cookiesandcups.com/avalanche-anyone/

Baked Cream Cheese Spaghetti Casserole

12 oz spaghetti
1 (28 ounce) jars prepared spaghetti sauce
1 lb lean ground beef
1 tsp Italian seasoning
1 clove garlic, minced
8 ounces cream cheese
1/2 cup parmesan cheese, grated


Spread a small amount of meat sauce in the bottom of the dish.

Put spaghetti on top of sauce and top with remaining meat sauce.


Preheat oven to 350 F degrees.

In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce. Set aside.

Cook spaghetti according to directions on packet. Drain and place cooked spaghetti in bowl. Add cream cheese, Italian Seasoning and minced garlic. Stir until cream cheese is melted and the spaghetti is thoroughly coated.

Lightly grease a 9x13" pan. Spread a small amount of meat sauce in the bottom of the dish. Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle parmesan cheese on top.

Bake for 30 minutes, until bubbly.

Root beer float brownies

Ingredients
■2/3 cup flour
■1/2 cup cocoa powder
■6 oz chopped semi sweet chocolate
■3 oz white chocolate
■4 Tbsp. butter
■3 large eggs
■1/2 cup white sugar
■1/2 cup brown sugar
■8 oz. root beer
■2 tsp. vanilla
■1/2 tsp salt

Sift flour, cocoa powder and salt in a bowl and set aside.

Using your mixer mix the eggs, sugars and vanilla together.

Slowly add in the cooled chocolate mixture.

Instructions
1.Preheat oven to 375°
2.Line a 9×9 baking dish with aluminum foil and spray lightly with cooking spray.
3.Sift flour, cocoa powder and salt in a bowl and set aside.
4.Over a double boiler (or in microwave) melt the butter, semi-sweet and white chocolates together.
5.Remove from heat when just melted and allow to cool for 5 minutes.
6.Using your mixer mix the eggs, sugars and vanilla together.
7.Slowly add in the cooled chocolate mixture.
8.Now add half the flour and half the root beer. Mix on low, scraping the sides.
9.Repeat with the remaining flour and root beer until just combined. Batter will be on the thin side.
10.Pour batter into your prepared pan and bake for 25 minutes, until center is just set.
11.Let cool completely before cutting or frosting.

Crockpot Beef and Broccoli

Ingredients:
1 pound boneless beef top round steak — trimmed of fat, cut into cubes
1 4.5 ounce jar sliced mushrooms – drained
1 medium onion — cut into wedges
1/2 cup condensed beef broth
3 tablespoons purchased teriyaki baste and glaze
1 tablespoon sesame seed
1 teaspoon dark sesame oil — if desired
2/3 cup uncooked regular long-grain white rice
1 1/3 cups water
2 tablespoons water
1 tablespoon cornstarch
2 cups frozen broccoli florets or fresh broccoli

Directions:
In 3 1/2 to 4-quart slow cooker, combine beef, mushrooms, onion, broth, teriyaki baste and glaze, sesame seed and sesame oil; mix well. Cover; cook on low setting for 8 to 10 hours. About 35 minutes before serving, cook rice in 1 1/3 cups water as directed on package. Meanwhile, in small bowl, combine 2 tablespoons water and cornstarch; blend well. Stir cornstarch mixture and broccoli into beef mixture. Cover; cook on low setting for an additional 30 minutes or until broccoli is crisp-tender. Serve over rice.

Mini Apple Pies

1/2 c. sugar
2 tsp. cinnamon
1 pkg. (14.1 oz..} refrigerated pie crust
3 tbsp. melted butter, divided
2 medium tart apples, each cut into 8 wedges

In a small bowl, combine the sugar and cinnamon, set aside 1 Tbsp. On a lightly floured surface, unroll the pastry. Brush with 2 Tbsp. melted butter, sprinkle with remaining sugar mixture.

Cut each sheet into 8 one inch strips, about 8 in. long. Wrap one strip around each apple wedge, placing sugared side of pastry against apple.

Place on parchment paper lined baking sheet. Brush tops with melted butter and sprinkle with sugar mixture. bake at 425 for 13-15 minutes or until pastry is golden brown. Serve warm. Makes 16.

Chocolate Chip Dip

Ingredients
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 cup (6 ounces) miniature semisweet chocolate chips
Graham cracker sticks

Directions
In a small bowl, beat cream cheese and butter until light and fluffy. Add the sugars and vanilla; beat until smooth. Stir in chocolate chips. Serve with graham cracker sticks. Yield: 2 cups.

Chicken Tortilla Soup

3 garlic cloves, minced
1 onion, chopped
3 tablespoons margarine
2 tablespoons all-purpose flour
3 (14 ounce) cans chicken broth
4 cups half-and-half
1 (10 3/4 ounce) can condensed cream of chicken soup
1 cup salsa
1 (15 ounce) can creamed corn
3 cooked boneless skinless chicken breasts
2 teaspoons ground cumin
2 1/2 tablespoons fajita seasoning mix
3 tablespoons fresh cilantro, chopped
16 ounces tortilla chips
8 ounces monterey jack cheese, shredded
1/8 cup green onion, chopped

Directions:

1. In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes.

2. Add flour and stir well, cooking for 1 minute more.

3. Add the broth and half-and-half. Bring to a boil and reduce heat to low. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes.

4. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, few chopped green onions and serve.

Apple Pie with Caramel Topping

Picture Source: http://www.browneyedbaker.blogspot.com/

Ingredients
1 whole Pie Crust 6 cups (to 7 Cups) Peeled And Sliced Granny Smith Apples ½ whole (juice Of) Lemon ½ cups Sugar 4 Tablespoons Flour ¼ teaspoons Salt ½ cups Flour 1-½ stick Butter 1 cup Brown Sugar ½ cups Quick Oats ¼ teaspoons Salt ½ cups Pecans, Chopped ½ jars (or More) Caramel Topping

Preparation Instructions

In a bowl mix peeled apples, lemon juice, sugar, flour and ¼ teaspoon salt. Set aside.

For crumb topping, cut the butter into the flour with a pastry cutter, then add in brown sugar, oats, and ¼ teaspoon salt.

Add apples to prepared pie shell and top with crumb topping. Cover crust edges with aluminum foil and bake in a 375 degree oven for 25 minutes.

Remove foil from crust and place back into the oven for another 30 minutes.

Chop pecans, and when five minutes remain, sprinkle them over the pie. Finish baking.

Quiver with anticipation.

Remove the pie from the oven and pour ½ jar (or more, if you’re feeling dangerous and naughty) of caramel topping over the top.

Allow to cool slightly before serving, or don’t if you can’t wait. Eat. Enjoy. Smile. Cry.

Then smile again.

http://browneyedbaker.blogspot.com/2011/01/apple-pie-with-caramel-topping.html

Cupcakes in a Jar

There are a couple popular techniques that can elevate simple dessert into something extra special. One trick is putting sweets on a stick.. cookies, cake pops, rice krispies treats and even mini pies somehow are much cuter on a stick! And it seems the same can be said of putting special treats in a jar... it can turn a simple cupcake, for example, into an extra adorable treat, perfect to take on a picnic, give as a party favor, or as a sweet thank you to a teacher, co-worker or friend.
I've been seeing lots of beautiful treats in jars... cheesecake in a jar, cupcakes in a jar and even homemade cake mix in a jar. Everything it seems, looks better in a jar!


So, I recently headed to Wal-Mart and bought myself a case of 1/2 pint canning jars. Then I whipped up a batch of our household favorite... Chocolate Cupcakes with Vanilla Cream Cheese Frosting.


I baked the cupcakes as I normally would, using cupcake liners in a regular sized muffin pan. Then, after the cupcakes were baked and cooled, I removed the liners and cut the cupcakes in half (horizontally). I placed a half cupcake in the bottom of a jar, piped a swirl of frosting, added another half cupcake, more icing, a third slice of cupcake and a final swirl of icing. So each jar contains 1 and 1/2 cupcakes. I would suggest being slightly stingy on the icing, or the amount of icing may overpower the cupcakes, but it comes down to personal preference too!

Stained Glass Jello – Red, White & Blue

Stained Glass Jello
(also known as Broken Glass Jello)

Yield: One 9×13-inch pan

4 boxes (3-ounces each) Jello (or store brand gelatin dessert) in different colors
14-oz can sweetened condensed milk
2 envelopes unflavored gelatin (Knox)
Water

1. For each flavor, dissolve one box of Jello in 1 cup of boiling water. Pour into a square container that is about 6 to 8″ square and chill at least 3 hours, or overnight. (Try to use the same size for all four so that the blocks will come out the same. In this case the smaller the better – I used 8″ pans and felt my “blocks” were a little too flat.)

2. After chilling the flavors, cut them into small blocks.

3. Carefully mix the blocks in a 9×13-inch pan.

4. In a separate bowl, sprinkle 2 envelopes of unflavored gelatin into ½ cup cold water. After the gelatin blooms, add 1½ cups boiling water and dissolve. Add the can of condensed milk. Stir and let cool. Pour cooled milk mixture over Jello blocks in 9×13 pan. Skim off any small bubbles that are created when you pour the condensed milk on the Jello pieces. Chill overnight or at least 3 hours until firm.

5. Cut into blocks or shapes and serve.

http://www.browneyedbaker.com/2009/07/02/stained-glass-jello/

Lemon Bars

YIELD: Makes 15 Bars (serving size: 1 bar)
COOK TIME: 50 min
PREP TIME: 25 min
CHILL: 1 hour

Ingredients
Crust:
1 3/4 cups all-purpose flour
2/3 cup confectioners' sugar
1/4 cup cornstarch
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 large egg yolk

Filling:
1/2 cup all-purpose flour
2 1/4 cups sugar
Zest of 1 lemon
1 cup fresh lemon juice (from 5 or 6 lemons)
6 large eggs plus 1 large yolk
1/8 teaspoon salt

Preparation
1. Preheat oven to 350ºF. Grease a 9-by-13-inch pan; line with parchment paper. Lay another sheet of parchment crosswise, leaving a 2-inch overhang on both sides.

2. Pulse flour, confectioners' sugar, cornstarch and salt in a food processor. Pulse in butter until mixture resembles coarse meal. Pulse in yolk until mixture comes together.

3. Press into an even 1/4-inch-thick layer in pan. Freeze for 15 minutes. Bake, rotating halfway through, until crust is lightly browned, about 20 minutes.

4. Make filling: Mix flour and sugar. Whisk in lemon zest and juice. Whisk eggs, yolk and salt into lemon mixture.

5. Pour lemon mixture over warm crust. Reduce oven temperature to 300ºF. Bake until filling is just set in center, about 30 minutes. Let cool completely in pan on a wire rack, then cover and refrigerate until cold, at least 1 hour. Dust with confectioners' sugar, if desired.

Lemon Meringue Pie

One of my husbands favorite pies is Lemon Meringue. I was excited to find this recipe on my cousins website. I had to make it right away. It was my first attempt at a Lemon Meringue. I always thought it was a hard pie to make but I was wrong. This was very easy and YUMMY!!


Ingredients
1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
3 egg whites
1/4 cup white sugar
1 9-inch pie crust, homemade or purchased, prebaked as directed.

Preheat oven to 350 degrees F (175 degrees C).

To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

To Make Meringue: Beat the egg whites with a pinch of salt until they begin to get stiff. Add 1/4 cup white sugar and continue beating until the whites are stiff and hold peaks. Spread the meringue on top of the pie, taking care to spread it to the edges of the crust. Bake until light brown (about 10 min)

Melt in Your Mouth Barbecue Ribs (Oven)

4 lbs pork ribs
3/4 cup light brown sugar
1 teaspoon hickory smoke salt
1 tablespoon paprika
1 tablespoon garlic powder
1/2 teaspoon ground red pepper (optional)
2 cups of your favorite barbecue sauce (mine is Sweet Baby Ray)
Change Measurements: US | Metric

Directions:
Prep Time: 15 mins

Total Time: 3 1/4 hrs
1 Preheat oven to 300 degrees f.
2 Peel off tough membrane that covers the bony side of the ribs.
3 Mix together the sugar and spices to make the rub.
4 Apply rub to ribs on all sides.
5 Lay ribs on two layers of foil, shiny side out and meaty side down.
6 Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
7 Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
8 Remove from oven.
9 Heat broiler.
10 Cut ribs into serving sized portions of 2 or 3 ribs.
11 Arrange on broiler pan, bony side up.
12 Brush on sauce.
13 Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
14 Turn ribs over.
15 Repeat on other side.
16 Alternately, you can grill the ribs on your grill to cook on the sauce.

We love Rice Crispies!!

We make these for Easter and YES we make them all year long. Our family loves rice crispies!!!

Spicy Beef-Noodle Bowl

Ingredients

• 1 lb. boneless beef sirloin steak, cut in thin strips
• 1 Tbsp. cooking oil
• 2 14-oz. cans reduced sodium beef broth
• 1/3 cup bottled peanut sauce
• 1-1/2 cups medium egg noodles (3 oz.)
• 2 cups broccoli florets
• 1/4 cup bias-sliced green onions (optional)

Directions

1. In Dutch oven brown beef strips in hot oil over medium-high heat. Add beef broth and peanut sauce; bring to boiling.

2. Stir in noodles; reduce heat. Simmer, uncovered, 4 minutes, stirring occasionally to separate noodles. Add broccoli; return to boiling. Reduce heat. Simmer, uncovered, for 3 to 4 minutes more or just until noodles are tender, stirring occasionally.

3. Divide beef and noodle mixture among four bowls. If desired, sprinkle servings with green onions. Serves 4.

http://www.bhg.com/recipe/beef/spicy-beef-noodle-bowl/

Cream Cheese Buttercream Frosting

Makes enough for about 50 cupcake bites

• 1 (8-ounce) package cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 (1-pound) box confectioners' sugar
• 1 teaspoon pure vanilla extract

Directions

1. Place cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment and beat until creamy, about 30 seconds.
2. With the mixer on low, slowly add sugar, scraping down the sides of the bowls as necessary.
3. Add vanilla and increase mixer speed to medium. Blend until frosting is fluffy, about 1 minute.

http://www.marthastewart.com/recipe/cream-cheese-buttercream-frosting

Cupcake Pops and Bites

Makes about 50

• 9-by-13-inch Chocolate Cake for Cupcake Pops
• 2 cups Cream Cheese Buttercream Frosting
• 1 package chocolate coating bark
• 1 package white coating bark or pink candy melts
• Sprinkles, for garnish
• Candy-coated chocolates, such as M&M's, for garnish

Directions

1. Line a baking sheet with parchment paper; set aside. Trim about 1/2 inch from the perimeter of the cake. Working in batches, crumble cake into the bowl of a food processor; process until fine crumbs form. Transfer to a large bowl and add frosting; blend together using the back of a spoon, until well combined, 5 to 10 minutes.
2. Roll mixture into 1 1/4- to 1 1/2-inch balls; transfer to prepared baking sheet. Cover with parchment-paper-lined aluminum foil. Transfer to refrigerator until chilled, about 2 hours or to a freezer for about 10 minutes.
3. Begin to shape balls into cupcakes by rolling balls first into logs. Fit logs into a 1 1/4-by-3/4-inch flower-shaped cookie cutter. Push cake mixture into the cutter halfway so that some of the cake mixture extends beyond the top of the cutter. Shape extended cake mixture into a cupcake-shaped top. Push cake from cutter to remove. Transfer to a parchment paper-lined baking sheet. Transfer to freezer until chilled, 5 to 10 minutes.
4. Meanwhile, melt chocolate in heatproof bowl set over (but not touching) simmering water. Line another baking sheet with parchment paper; set aside. Remove cupcakes from freezer and dip the bottom of each cupcake into the chocolate; transfer, bottom-side up, to prepared baking sheet. To make lollipops, insert a lollipop stick into the bottom of each cupcake. Let chocolate set, 15 to 20 minutes.
5. Melt white chocolate or pink candy melts in heatproof bowl set over (but not touching) simmering water. Dip the tops of the cupcakes into the chocolate and place right-side up on prepared baking sheet or stick lollipop sticks into a Styrofoam square. Place a candy-coated chocolate in the center of each and top with sprinkles. Let dry completely.

http://www.marthastewart.com/recipe/cupcake-pops

Sausage Dip

Sausage Dip

Yield: About 8 to 10 servings

Prep Time: 15 minutes

2 16-oz. rolls of regular sausage (Bob Evans, Jimmy Dean, whatever your favorite brand is)
2 8-oz. packages of cream cheese, softened
28 ounces picante sauce

1. Brown the sausage, breaking it up and crumbling it as it cooks. Once cooked through, remove from skillet with a slotted spoon and place in serving bowl. Mix in the cream cheese and picante sauce.

2. Microwave in 30 seconds increments, stirring between each, until the dip is heated through and the cream cheese is melted.

3. Serve with your favorite tortilla chips, pretzel crisps or crackers.

http://www.browneyedbaker.com/2011/02/04/sausage-dip/

Oreo Stuffed Chocolate Chip Cookies

Oreo Stuffed Chocolate Chip Cookies

2 sticks (1 cup) softened butter
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 pkg. Oreo cookies

Preheat oven to 350 degrees. Cream butter and sugars together with a mixer until well combined. Beat in eggs and vanilla.

In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie. Take another scoop of dough and place on bottom of Oreo cookie. Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.

Makes about 2 dozen VERY LARGE cookies.

http://www.beckybakes.net/2011/01/20/oreo-stuffed-chocolate-chip-cookies/comment-page-2/

Marshmallow Crunch Brownie Bar

Marshmallow Crunch Brownie Bars

Yield: 24 bars

For the Brownie Base:
4 ounces unsweetened chocolate
2/3 cup unsalted butter
1¼ cups semisweet chocolate chips, divided
1-1/3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
4 large eggs, at room temperature
2 cups granulated sugar
2 teaspoons vanilla extract

For the Toppings:
1 bag (10½ ounces) miniature marshmallows
1½ cups milk chocolate chips
1 cup smooth peanut butter (don’t use natural peanut butter)
1 Tablespoon unsalted butter
1½ cups Rice Krispies cereal

1. Preheat the oven to 350 degrees F. Grease a 9×13-inch pan.

2. For the brownies: In a medium saucepan, melt the unsweetened chocolate, butter and ¾ cup of the semisweet chocolate chips over medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes.

3. In a medium bowl sift the flour, baking powder and salt. Set aside. In a large bowl , whisk the eggs thoroughly. Add the sugar and vanilla and whisk until well blended. Stir the melted ingredients into the egg mixture, mixing well. Stir in the dry sifted ingredients and mix well. Fold in the remaining ½ cup semisweet chocolate chips.

4. Pour the batter into the prepared pan, smoothing the surface with a spatula. Bake for 25 to 30 minutes, or until a cake tester inserted into the corner of of the pan comes out with moist crumbs.

5. Remove the brownies from the oven and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.

6. Meanwhile, place the milk chocolate chips, peanut butter, and tablespoon of butter in a medium saucepan. Melt over low heat, stirring constantly, until completely melted. Remove from heat, add the Rice Krispies and mix well. Allow to cool for 3 minutes.

7. Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.

http://www.browneyedbaker.com/2009/10/05/marshmallow-crunch-brownie-bars/