Ingredients
1 cup butter, softened1 cup sugar1 cup packed brown sugar2 large eggs, room temperature2 teaspoons vanilla extract2 cups self-rising flour2 cups chopped pecans, optional1-1/2 cups white frostingAssorted gel food coloring8 large marshmallows16 miniature vanilla wafersOptional: assorted sprinkles and edible pen
Preparation
Preheat oven to 325°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Gradually beat in flour. If desired, stir in pecans.
Spread mixture into prepared pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack.
Lifting with foil, remove brownie from pan. Trim 1/2 in. off edges. Cut remaining brownie lengthwise in half; cut each half crosswise into 8 bars to make 16 sleeping bags.
Divide frosting into 3 portions; tint with desired colors for hair, face and sleeping bags. Transfer to small piping bags, reserving a small amount of each frosting to attach wafers. Cut small hole in a corner of each bag. Pipe each of the sleeping bag colors over brownies, smoothing frosting with offset spatula. If desired, make quilted sleeping bag patterns by gently pressing edge of offset spatula into frosting.
For pillows, cut marshmallows in half; place on end of brownies, cut side down. Pipe faces onto wafers using frosting or if desired, draw faces with edible marker. Attach vanilla wafers to pillows; pipe hair around face. If desired, decorate with sprinkles.
