Ingredients

The following ingredients have 24 Servings
  • 1 cup semisweet chocolate chips
  • 1 cup milk chocolate chips
  • 1/2 cup butter
  • 3/4 cup light brown sugar
  • 3/4 cup granulated sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 1/2 teaspoon kosher salt
  • 1 cup flour
  • 3 cups mini marshmallows
  • 1 cup Karo® Syrup
  • 1 cup granulated sugar
  • 1 cup creamy peanut butter
  • 5 cups honey graham cereal
  • 1 cup semisweet chocolate chips, divided

Instruction

  • Preheat the oven to 325°F. Line a 9×13- inch baking pan with foil, and coat with nonstick spray. Set aside.
  • In a medium saucepan, combine the semisweet chips, milk chocolate chips, and butter and melt over medium-low heat, stirring constantly. Once the chocolate is melted, remove the pan from the heat immediately.
  • Whisk both the sugars into the chocolate and add the eggs, one at a time, whisking constantly, until evenly combined. Next mix in the vanilla until smooth. Stir in the salt and flour until they’re evenly incorporated and pour the batter into the prepared pan.
  • Bake the brownies for 35-40 minutes, until the center is set and a toothpick inserted 3 inches from the edge comes out clean. Remove from the oven, and turn the oven to broil.
  • Immediately sprinkle the mini marshmallows on top of the brownies.
  • Return the brownies back into the oven on the top shelf for 30 seconds – 1 minute, or until the marshmallows are lightly golden. Watch carefully as they will burn quickly.
  • Allow the brownies to cool in the pan on a wire rack while you prepare the topping.