Toasted Marshmallow Cookie Bars

 
Toasted Marshmallow Cookie Bars

So yes, this recipe was already put on my blog a few years ago. Buuutttt, I recently made these again, and I made some minor adjustments that made for a larger pan and less butter. I mean, I love me some butter, but I don’t like to have a whole pound of butter in one 9x13-inch pan. That seems a little excessive in my opinion. But maybe not? I don’t know, but anyways, I thought it was only fitting that I share the newest version of this recipe with you all.

Since we all love s’mores in this household, except my youngest (she’s totally like me when I was a kid. I only wanted plain, un-toasted marshmallows. How boring!), I occasionally like to make this dessert. Less of a gooey mess, more transportable, equally delicious. If you haven’t tried this recipe yet, get on it! You can get your marshmallow fix any time of the year with these bars. Especially since our spring has been dark and full of terrors. Just kidding! (Does that ruin it if I have to tell you that that is a GOT reference?) But our spring has been wet and cold, the story of the last 5-6 years it seems. Anyway, I keep going off topic. Don’t be concerned if you don’t have a kitchen torch. You can always put the marshmallows under the broiler with a watchful eye to toast them, or you can do it however you want. Although a kitchen torch is extremely satisfying. It’s like watching time speed up when you toast marshmallows. These chewy bars with dots of toasted marshmallow will make any dessert lover smile. Make the newer version of these bars and love them!

 
Toasted Marshmallow Cookie Bars

Toasted Marshmallow Cookie Bars

Yield: 16-20 bars

  • 12 oz. regular marshmallows, store bought or homemade

  • 4 cups all-purpose flour

  • 1 teaspoon baking powder

  • 3/4 teaspoon salt

  • 20 Tablespoons unsalted butter, at room temperature

  • 1 1/2 cups granulated sugar

  • 1/2 cup plus 2 Tablespoons light brown sugar, packed

  • 2 large eggs

  • 1 Tablespoon vanilla extract

Directions

Toast the marshmallows on all sides using your desired method (fire pit, over a stovetop burner, with a kitchen torch, under the broiler on a foil lined baked sheet, watching very carefully.) Transfer to a parchment lined baking sheet and chill at least two hours in the refrigerator.

Preheat the oven to 375°F. Line an 9x13-inch baking pan with parchment paper, leaving an overhang at two edges. Set aside.

In a small bowl, whisk together the flour, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, granulated sugar and brown sugar. Beat on medium-high speed until light and fluffy, about 2 minutes. Stir in the eggs and vanilla extract 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 mixed ingredients. Mix into the cookie dough just until combined. 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 30-35 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: Adapted from Everyday Annie