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These butterscotch-y "blondies" are a nice change from the ubiquitous fudge brownie. You'll find that the marshmallows hold together better through baking if you have some stale ones to use instead of fresh.If you want the bars to be dense and candy-like, just leave the baking powder out.
1/2 cup (1 stick, 4 ounces) unsalted butter, melted
1 cup (7 1/2 ounces) light or dark brown sugar
1/2 teaspoon salt
2 large eggs
1 1/2 cups (6 3/8 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder*
1 cup (5 1/2 ounces) chopped toffee bits
1/2 cup (3 ounces) chocolate chips
1 cup (4 ounces) chopped pecans
1 cup (1 1/2 ounces) mini-marshmallows
3 tablespoons (1 1/2 ounces) milk or cream
1/2 cup (2 ounces) glazing sugar or confectioners' sugar
1/2 cup 2 1/2 ounces, 9 to 10 pieces, unwrapped) caramel, melted
1/3 cup (2 ounces) pecan brittle crunch or chopped, toasted pecans
Bars: In a medium-sized mixing bowl, combine the melted butter, sugar and salt. Whisk in the eggs one at a time, beating till smooth. In a separate bowl, whisk together the flour and baking powder. Stir this mixture into the wet ingredients, add the vanilla, then fold in the chips, toffee, nuts, and mini-marshmallows. Spoon the batter into a lightly greased 9 x 13-inch pan, and bake the bars in a preheated 350°F oven for 25 to 30 minutes, just until the edges begin to brown.
Glaze: In a small bowl, stir together the milk and sugar until smooth. Stir in the melted caramel; heat the glaze briefly if it becomes lumpy. Spread it over the warm bars, and sprinkle with the pecan crunch. Cool completely before cutting. Yield: about 30 bars.