I found this fabulous recipe in an old cookbook; it's new to me, which makes it very unique!
Old cookbooks are such wonderful resources. Whenever I'm at a used book store, or at a charity book sale, I head right for the cookbook section. The old community cookbooks that churches put together (and still do!) to raise money are treasure troves of great tried and true recipes.
This recipe is a cake-like pecan bar topped with melted marshmallows and then a coffee glaze. The combination of textures and flavors is simply wonderful. I added cinnamon because I think it marries well with coffee and pecans. Try it soon!
Cinnamon Pecan Marshmallow Bars
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 3/4 cup sifted flour
- 1 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1 cup chopped pecans
- 1 (10 oz.) pkg. marshmallows
- 6 Tbsp. butter
- 2 cups powdered sugar
- 1/4 tsp. cinnamon
- 1-1/2 tsp. vanilla
- 3 Tbsp. cold coffee
Preheat oven to 350 degrees F. In large bowl, cream butter with sugar until light and fluffy. Add eggs and beat well. Then add flour, baking powder, 1/2 tsp. cinnamon, and salt and mix until combined. Stir in nuts. Spray 13x9" pan with nonstick baking spray and spread batter evenly in pan. Bake at 350 degrees F for 20-25 minutes until bars are set and spring back when lightly touched with fingertip.
While bars are baking, melt marshmallows in microwave oven (2-4 minutes on high) or in the top of a double boiler. Remove bars from oven and pour marshmallows over. Gently and carefully spread to cover.
For glaze, brown 6 Tbsp. butter in a small heavy skillet over medium low heat. Stir in powdered sugar, 1/4 tsp. cinnamon, vanilla, and coffee, beating until smooth. Slowly and evenly pour this mixture over marshmallows to cover. Let stand until cool, then cut into bars. Makes about 30 bars
Baking and Desserts Recipe Box
