Ingredients
1/2
cup butter or margarine, softened
3/4
cup packed brown sugar
1
cup Gold Medal™ all-purpose flour
1/4
cup butter or margarine, softened
1
cup packed brown sugar
1 1/2
cups Gold Medal™ all-purpose flour
1/2
cup sweetened condensed milk
1
teaspoon ground allspice
1
teaspoon ground cinnamon
1
teaspoon orange extract
1/4
teaspoon salt
1
egg
1
can (18 ounces) vacuum-pack sweet potatoes, drained (1 cup)
3/4
cup chopped pecans, if desired
1/2
cup light corn syrup
1
cup marshmallow creme
2
egg whites
1/2
teaspoon cream of tartar
1/4
teaspoon ground cinnamon, if desired
Preparation
Heat oven to 350°. Grease bottom and sides of rectangular pan, 13 x 9 x 2 inches, with shortening; lightly flour. Beat 1/2 cup butter and 3/4 cup brown sugar in small bowl with electric mixer on medium speed until fluffy. Beat in 1 cup flour on low speed. Press in pan. Bake 10 to 13 minutes or until light golden.
Beat 1/4 cup butter and 1 cup brown sugar in large bowl on medium speed until fluffy. Beat in remaining ingredients except pecans and Marshmallow Frosting on low speed. Pour over crust. Sprinkle with pecans; press lightly.
Bake 29 to 33 minutes or until set. Cool completely, about 1 hour. Frost with Marshmallow Frosting. For bars, cut into 8 rows by 4 rows, using hot, slightly damp knife. Store covered in refrigerator.
Method for Marshmallow Frosting: Place corn syrup in small microwavable bowl. Microwave uncovered on High 1 to 2 minutes or until boiling. Stir in marshmallow creme. Beat egg whites, cream of tartar and cinnamon in medium bowl on high speed until soft peaks form. Beat in marshmallow mixture; continue beating on medium speed until stiff peaks form.
