Whether you take them to a Super Bowl party, a bake sale or just enjoy ’em at home, these 5-ingredient treats will score raves from everyone
16 whole cinnamon graham crackers, broken
2 Tbs. sugar
1⁄3 cup butter-canola spread, melted
1 (18.4 oz.) pkg. premium brownie mix, like Betty Crocker
1 bag stacking marshmallows, (see below for option)
Heat oven to 350°F. Line 9" x 13" baking pan with foil; coat with cooking spray. In processor, pulse graham crackers and sugar 10 times or until fine crumbs form. Add butter spread; pulse until combined. Press crumbs evenly into bottom of prepared pan. Bake 8 min. Let cool.
Prepare brownie mix according to package directions; spread over crumb crust. Bake 15 min. or until done.
Heat oven to broil. Carefully arrange marshmallows in single layer on top of brownies. Broil 10 sec. or until light golden brown. Let cool completely. Chill 1 hr. before cutting.
*This classic combination of flavors is tough to beat, but feel free to put your own spin on it with tasty mix-ins. Try folding 1⁄2 cup of white chocolate chips, butterscotch morsels or roasted peanuts into your brownie batter.
Active time: 30 min.
*Total time: *2 hrs.
Per serving: Cal. 302 Pro. 3g Carb. 52g Fiber 1g Sug. 34g Chol. 17mg Sod. 221mg Total fat: 10g Sat. 2g Trans. 1g
The secret trick for easy slicing: The gooey marshmallow layer makes this chocolaty dessert over-the-top yummy, but it also makes it tricky to slice since the marshmallow sticks to your knife. For a clean cut, lightly coat your knife with nonstick cooking spray or a little oil before slicing and reapply as necessary. Bonus: If you can’t find stacking marshmallows at the supermarket, this knife trick will also make it easier to swap in regular marshmallows. Simply toss the marshmallows in powdered sugar (which also helps prevent sticking), then halve them with the oil-coated knife before setting on top of brownies.
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