If you know me at all, you know I’m not posting this because I absolutely love brownies and marshmallows and all that shit. Of course, I taste it (I have no choice), but I always have to follow up the sweet taste with a Frito‘s or a forkful of pickled jalapenos.
What? You don’t eat forkfuls of pickled jalapenos?
It was the marshmallow “whip” (actually a marshmallow icing) recipe that became something kind of a challenge for me that made me want to make it and create this sexy little stack. She’s the pin-up of brownies. AND she’s salted. So she’s definitely a unique kinda pin-up.
Since bread baking became fun, there’s not much that’s off limits for me. Well, except pasta, I haven’t mastered that quite yet.
I’ve come a long way, haven’t I?? Awww…. all of you have grown with me now for four – COUNT ‘EM – four years. Damn, time flies when you’re having fun and constantly running your dishwasher.
Obviously, my husband and kids love the sweets (as do most of you), so I know others are benefiting and I’m doing the world a service.
This was so easy. I used a boxed brownie mix, Ghiradelli Salted Caramel, this marshmallow icing and toffee chips. If you can’t find the Salted Caramel mix, any Ghiradelli brownie mix will do. They’re all like pure crack anyway.
As far as food coloring, I used red to give it a red flair for a Christmas dessert, but I couldn’t help it. I stopped at pink; it was just so pretty.