Backwards Smores

Prep time: 22 minutes
Cook time: 28 minutes
Total time: 50 minutes
Yields: 18 mini squares
Ingredients:

• 1 box Baker's Corner Brownie Mix
• 2 Goldhen Eggs
• 2/3 cup Carlini Vegetable Oil
• 1/4 cup water
• 4 cups Baker's Corner Miniature Marshmallows
• Three 1/2-rectangles of Benton's Honey Graham Crackers

Directions:

1. Preheat oven to 350°. Spray two 8 x 8-in. pans with non-stick spray and line with wax paper.
2. Stir together the brownie mix, egg, vegetable oil and water until well blended.
3. Spread half of the brownie mix into each 8 x 8-in. pan. Bake for 18 minutes.
4. Remove the brownies from the oven and allow them to cool for 5 minutes.
5. Top one of the brownies with 2 cups of marshmallows.
6. Follow with a single layer of graham crackers.
7. Follow with the remaining 2 cups of marshmallows.
8. Finally, flip the remaining brownie onto the layered brownie. Remove the wax paper from the bottom. Foil wrap the top and bake for 10 minutes to soften the marshmallows.
9. Remove the layered brownie from the oven, lightly press down on the foil to help the marshmallows stick to each layer. Allow to cool down for 5 minutes.
10. Remove the layered brownie from the pan and cut into 18 mini squares.

Recipe courtesy of Chef Michelle,
ALDI Test Kitchen