YOU ARE HERE: LAT HomeCollections

My Best Recipe

Sharing of Cooking Pleasures Is Such a Sweet Experience

May 30, 1985

"Whenever I am visiting family or friends, one of my pleasures is sharing recipes," Janet Boyd writes, "and the following is one from my sister-in-law in Redding, Calif., that I got two years ago. Fortunately, because I love to cook, my husband is willing to taste my endeavors. And he does have a sweet tooth."


1/2 cup butter or margarine

1 (1-ounce) square unsweetened chocolate

1/2 to 1 cup sugar

1 cup flour

1 teaspoon baking powder

1 cup chopped nuts

1 teaspoon vanilla

2 eggs, lightly beaten

Cream Cheese Filling

1 cup semisweet chocolate pieces

2 cups miniature marshmallows


Place butter and unsweetened chocolate in saucepan over low heat. Heat just until chocolate melts. Stir in sugar. Combine flour, baking powder and nuts. Add to chocolate mixture with vanilla and eggs. Spread in greased and floured 13x9-inch baking pan.

Spread Cream Cheese Filling over chocolate mixture. Sprinkle with chocolate pieces. Bake at 350 degrees 20 to 25 minutes. Sprinkle with miniature marshmallows and bake additional 2 minutes.

While hot, spread with Frosting, swirling it into marshmallows. Cool and cut into bars. Bars improve when refrigerated, or freeze if desired. Makes about 36 bars.

Note: Being on sweet side, bars may be cut into smaller pieces.

Cream Cheese Filling

1 (8-ounce) package cream cheese, softened (reserve 2 ounces for Frosting)

1/4 to 1/2 cup sugar

2 tablespoons flour

1/4 cup butter or margarine, softened

1 egg

1/2 teaspoon vanilla

1/4 cup chopped nuts

Combine 6 ounces cream cheese with sugar, flour, butter, egg and vanilla in mixer bowl. Beat until smooth and fluffy. Stir in nuts.


1/4 cup butter or margarine

1 (1-ounce) square chocolate

Reserved 2 ounces cream cheese

1/4 cup milk

1 (1-pound) box powdered sugar

1 teaspoon vanilla

Melt butter in saucepan over low heat. Stir in chocolate, softened cream cheese and milk. Heat just until smooth. Remove from heat and beat in powdered sugar and vanilla until smooth.


Palos Verdes Estates

The Times pays $10 for readers' recipes published. Send an unusual and unpublished recipe to My Best Recipe, Food Secton, The Times, Times Mirror Square, Los Angeles 90053. Write how you got the recipe, how you use it, and include name, telephone number and address. Recipes become the property of The Times and will not be returned. Allow three weeks for payment after publication.

Los Angeles Times Articles