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CHOCOLATE SMORES

Ingredients:

Graham Base

1 cup crushed graham crackers
1/4 cup MAGNOLIA GOLD BUTTER UNSALTED, melted and cooled

Brownie Layer

1-1/2 cups MAGNOLIA ALL PURPOSE FLOUR
1/2 cup cake flour
1/2 tsp baking powder
1-1/2 cups BAKER'S BEST MARGARINE
1-1/2 cups cocoa powder
1/2 cup light corn syrup
1/4 cup corn oil
8 pc MAGNOLIA BROWN EGGS
3 cups sugar
2 cups mini marshmallows

Procedure:

  1. Preheat oven to 350°F. Line a 12” x 6” x 2” baking pan with baking paper. Set aside.
  2. Combine graham and butter in a bowl. Mix well. Press onto bottom of prepared pan. Chill to set.
  3. In another bowl, combine all-purpose flour, cake flour and baking powder. Set aside.
  4. In a pan, melt margarine, cocoa powder, syrup and corn oil over low fire. Remove from heat and cool slightly. Set aside.
  5. Beat eggs until light in color then add sugar gradually. Continue beating until stiff. Fold in flour mixture and cocoa mixture into egg mixture until blended. Pour over set graham crust and bake for 25 to 30 minutes or until done. When brownie is fully cooked, sprinkle marshmallows on top and bake for another 3 minutes. Cool and cut into squares.
Makes 10-12 servings. 
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