Ingredients
Equipment
Method
Instructions:
- Step 1: Prepare Your Baking Pan - Start by preheating your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal later.
- Step 2: Melt the Chocolate and Butter - In a microwave-safe bowl, combine the semi-sweet chocolate chips and unsalted butter. Heat in the microwave in 30-second intervals, stirring in between, until completely melted and smooth.
- Step 3: Add Sweetened Condensed Milk - Once the chocolate and butter mixture is smooth, stir in the sweetened condensed milk. Mix well until fully incorporated and creamy.
- Step 4: Fold in Nuts and Marshmallows - Gently fold in the coarsely chopped pecans and mini marshmallows, ensuring they are evenly distributed throughout the chocolate mixture.
- Step 5: Spread into the Baking Pan - Pour the chocolate mixture into the prepared baking pan and spread it evenly with a spatula. Make sure the mixture is evenly distributed in the pan.
- Step 6: Bake - Bake in the preheated oven for about 25-30 minutes, or until the bars are set and slightly firm to the touch. Keep an eye on them to avoid over-baking.
- Step 7: Cool and Cut - Once baked, remove the pan from the oven and let it cool completely in the pan. Once cooled, use the parchment paper to lift the bars out of the pan and cut them into squares.
Notes
- Store in an airtight container at room temperature for up to a week.
- For longer storage, refrigerate for up to two weeks or freeze for up to three months.
- Adjust nuts based on personal preference; walnuts or almonds also work well.