Brownies

1. (I used a double batch of ghirardelli) Bake according to instructions. Use parchment paper on the bottom! Remove from pan while still hot. Roll out while still warm to about 1/2in. Use powdered sugar on your rolling surface.
2. When the brownies are MOSTLY but not FULLY cool, use a biscuit cutter to cut the brownies into circles.
3. Smash the scraps together and continue making brownie rounds until you’ve used all the brownie. a 9×13 pan Should make about 24 rounds.
4. Let cool.

For Marshmallows

1. Mix gelatin and 1/2C water in a stand mixer.
2. In a saucepan combine sugar, karo syrup, other 1/2C Sugar, and salt over medium heat. Bing to a rolling boil for 1 minute and remove from heat.
3. While mixing the gelatin with the wisk attachment on low speed, Add the sugar mixture to the gelatin SLOWLY.
4. Turn the mixer to HIGH and whip for 12 minutes until the mixture is very thick an fluffy. After 12 minutes, add the vanilla bean and mix until combined.
5. Pour the mixture into a heavily buttered 9×13 (depending on how thick you want your mallows) pan and tightly cover with plastic wrap for a few hours, or even overnight.
6. Once set, Dust the countertop in the sugar/cornstarch mix and flip the pan out onto the sugared surface. Cut marshmallows into squares, and cover each one in powdered sugar.
7. Try not to eat them all.
8. Toast the marshmallows (I used my gas stove) and press them between 2 brownie rounds and a piece of white chocolate.

9. These marshmallows toast faster than your regular run of the mill mallows. Press the brownies on top of the toasted mallows and hold for a minute or two so it wont slide off!

   VIOLA! best dessert ever!