Butterscotch Bars with Chocolate and Disappearing Marshmallows
Ingredients
1/2 c. unsalted butter
1-1/2 c. all-purpose flour
2/3 c. packed brown sugar
2 tsp. baking powder
1/2 tsp. salt
1 tsp. pure vanilla extract
2 large eggs
2-1/2 c. mini marshmallows
2 c. semi sweet chocolate chips
Preparation
Preheat oven to 350°. Spray the bottom and sides of a 9'' x 13'' pan with cooking spray and set aside.
In a large sauce pan over medium low heat, melt the butterscotch chips and butter, stirring constantly. Remove from heat to cool.
In a medium bowl, whisk together the flour, brown sugar, baking powder, and salt.
Add vanilla and eggs to the butterscotch mixture and stir well. Then add the flour mixture and stir to combine. Fold in the marshmallows and chocolate chips, just until combined. Spread into prepared pan and bake for 20 to 25 minutes, taking care to not over bake. (I think they're best when just slightly under-baked!) The edges should be browned nicely, and the center not quite set. The bars will firm upon cooling.
Raspberry Cappicino Mousse
Ingredients
2-1/2 cups cold milk
1/3 cup Hazelnut flavored instant coffee granules
2 packages (3.4 ounces each) instant vanilla pudding mix
1 carton (16 ounces) frozen whipped topping, thawed, divided
2 loaves (10-3/4 ounces each) frozen pound cake, thawed and cubed
1 ounce semisweet chocolate, grated
2 packs of fresh Raspberries
Directions
In a large bowl, stir milk and coffee granules until dissolved; remove 1/2cup and set aside. Add pudding mixes to the remaining milk mixture; beat on low speed for 2 minutes (mixture will be thick). Fold in half of the whipped topping. Place a third of the cake cubes in a 4-qt. serving or trifle bowl. Layer with a third of the reserved milk mixture, pudding mixture and raspberries, and cover with grated chocolate. Repeat layers twice. Garnish with remaining whipped topping and chocolate. Cover and refrigerate until serving.
