Recipe by senseicheryl
Here is another Hungry Girl Recipe. The picture on the site looks absolutely YUMMO! :-) "Oh, Fudge! Fudge RULES. That's why we whipped up a fancy new recipe for the candy classic, topped with toasty marshmallows and almonds. Happy chewing, people!" Serving Size: 1 square Calories: 73 Fat: 1g Sodium: 52mg Carbs: 15.5g Fiber: 1g Sugars: 10g Protein: 1g POINTS® value 1*
Top Review by john1989
I found the recipe my neighbor thought she had used for years and appreciate it. Thought I
would see if I could find some other old ones that sounded like we had used for years.
Growing up in Georgia on a farm, we had plenty of nuts, etc., for makingt andy, cakes and
- 1 (18 1/3 ounce) box Betty Crocker fudge brownie mix
- 2 cups pumpkin puree, the canned kind
- 2 cups mini marshmallows
- 1⁄4 cup slivered almonds, lightly crushed
- 2 tablespoons chocolate syrup, Hershey's Lite
Directions See How It's Made
- Preheat oven to 350 degrees.
- Combine brownie mix, pumpkin, and chocolate syrup in a large bowl, and stir until completely mixed and smooth. (Batter will be thick!) Spray a mid-sized baking pan (8" X 8" works best) with nonstick spray and pour in the mixture. Smooth the top of the batter with a spatula.
- Bake in the oven for 25 minutes. Remove pan from the oven, and evenly distribute mini marshmallows across the top of the batter. Sprinkle almonds over the marshmallows. Using a spatula, press down on the marshmallow-nut layer to help it adhere to the batter.
- Return pan to the oven, and bake for 10 additional minutes. Remove pan from the oven, and let cool slightly. Refrigerate, uncovered, for several hours, until completely chilled. (Important! Do not cover pan while initially chilling it in the fridge.) Cut into 36 squares and serve!