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$0.36 per serving
Ready in 45 minutes
Spoonacular Score: 6%
Toasted Marshmallow Bars requires about 45 minutes from start to finish. This recipe serves 20 and costs 36 cents per serving. One portion of this dish contains approximately 2g of protein, 12g of fat, and a total of 225 calories. 147 people were glad they tried this recipe. Head to the store and pick up brown sugar, butter, self raising flour -sifted, and a few other things to make it today. Overall, this recipe earns an improvable spoonacular score of 7%. If you like this recipe, you might also like recipes such as Warm Toasted Marshmallow S'mores Bars, Warm Toasted Marshmallow S'mores Bars, and Toasted Marshmallow Tagalong Peanut Butter Cake Bars.
Read the detailed instructions on Lifes Ambrosia
If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.
To make baked goods lighter and sneak in some extra nutrition, you can swap half the butter or oil (sometimes even all of it!) with an equal amount of unsweetened applesauce.
You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.
Believe it or not, some sources say you can substitute avocado puree for butter when making brownies. Try it and let us know how it turns out!
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.
Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.
If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.