Toasted Marshmallow Cookie Bars
It seems that this year, as soon as the calendar declared summer was over and fall had begun, that the weather has been in cooperation. I'm kind of excited. Those chilly evenings that make sleeping that much more comfortable. Which then turns into a chilly morning where you just want to wear a cozy long sleeve shirt and sip hot coffee. Ahhh... yesss.. Welcome fall! Has anyone else been experiencing, or noticing the tell-tale signs of fall? The smell of the air perhaps? Or a couple of leaves that are the first to change? Me, me me (hand waving in the air)!
Although fall may officially be here, that doesn't mean I can't enjoy me some marshmallow treats. (Bad grammar included!) Remember how I told you to make those homemade marshmallows last week, but to hang on to a few? Well, here is the delicious, addicting, lip-smacking dessert I was telling you about.
This bars are like a giant cookie in a bar form, but better. They are slightly gooey from the toasted marshmallows, so the texture is perfect. I feel like I am eating a giant chocolate chip cookie, but without the chocolate. If that makes sense? Buttery, sweet, and all-around perfection. I packed little pieces in my kids lunches all week, and they were just delighted. And I was definitely looking forward to eating lunch, just so I could have one after. You can make these bars with store-bought marshmallows, but seriously, you should make your own. Everything is better homemade, right?
Toasted Marshmallow Cookie Bars
Yield: 16-20 bars
6 oz. regular or jumbo marshmallows (homemade is better!)
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
16 Tablespoons (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 Tablespoon light brown sugar
1 vanilla bean, split lengthwise (optional)
1 large egg
2 teaspoons vanilla extract
Toast the marshmallows on all sides using your desired method (fire pit, over a stovetop burner, with a kitchen torch.) Transfer to a parchment lined baking sheet and chill at least two hours in the refrigerator.
Preheat the oven to 375°F. Line an 8 x 8-inch baking pan with parchment paper, leaving an overhang at two edges. In a small bowl, whisk together the flour, baking powder, and salt. In the bowl of an electric mixer, combine the butter, sugars, and seeds scraped from the vanilla bean. Beat on medium-high speed until light and fluffy, 2 minutes. Stir in the egg and vanilla on low speed. With the mixer on low speed, stir in the dry ingredients just until incorporated. Remove the marshmallows from the refrigerator, coarsely chop with a greased knife, and add to the mixing bowl. Blend into the cookie dough just until no large pieces remain. Transfer the dough to the prepared baking pan and press down into an even layer.
Place in the preheated oven and bake until lightly browned on top and just set in the center, about 25-30 minutes. Remove from the oven and transfer to a wire rack to cool at least 30 minutes. Use the parchment paper to lift the bars from the pan. Transfer to a cutting board and slice into desired size bars.
Source: Annie's Eats