Marshmallow and Maple Squares

Yield: 36 squares

 
1/3 cup (80 mL) softened butter
1 cup (250 mL) brown sugar
1 egg, beaten
1 tsp (5 mL) vanilla extract
3/4 cup (180 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 cup (125 mL) chopped almonds
3 cups (750 mL) mini marshmallows

  Maple Icing:

1/3 cup (80 mL) softened butter
1/2 cup (125 mL) brown sugar
1/4 cup (60 mL) milk
1/4 cup (60 mL) maple syrup
1/2 tsp (2 mL) almond extract
3/4 cup (180 mL) icing sugar
 

Instructions:

Preheat oven to 350 °F (180 °C).

In saucepan, melt butter over low heat. Transfer butter to large bowl. Stir in brown sugar, egg and vanilla extract. Mix well and set aside.

Mix together flour, baking powder and chopped almonds. Stir into butter mixture. Mix well. Press mixture into a buttered 9-inch (23 cm) square baking pan. Bake for 25 minutes.

In saucepan, melt mini marshmallows over low heat while stirring. Pour melted marshmallows over baked base and cool. Top with Maple Icing when cooled, smoothing with spatula.

Maple Icing:

In saucepan, melt butter with brown sugar and simmer for 3 minutes while stirring. Gradually stir in milk and bring to boil. Remove from heat and stir in maple syrup. Add almond extract and icing sugar and whip until smooth.
 
Recipe Source: http://www.dairygoodness.ca/recipes/marshmallow-and-maple-squares