Description
Indulgent marshmallow cookie bars blend creamy sweetness with rich chocolate layers, creating a nostalgic dessert that melts hearts. Gooey centers and crisp edges promise pure comfort, inviting you to savor each delightful bite.
Ingredients
Scale
Main Ingredients:
- 320 g (11.3 oz) unsalted butter
- 4 eggs
- 340 g (12 oz) all-purpose flour
- 1 cup chocolate chips
- 1 cup mini marshmallows
Sweeteners:
- 320 g (11.3 oz) brown sugar
- 160 g (5.6 oz) granulated sugar
Flavor Enhancers:
- 4 g (0.14 oz) salt
- 8 g (0.28 oz) vanilla extract
- 6 crushed graham crackers
Instructions
- Preheat the oven to 329°F and prepare an 8×8-inch baking pan by lining it with parchment paper, ensuring complete coverage for easy removal.
- Transform butter into a rich, golden-brown state by carefully heating it in a saucepan over medium heat, developing a deep nutty fragrance. Remove from heat and let cool slightly.
- Create a smooth base by whisking together the browned butter, brown sugar, granulated sugar, and salt until fully integrated and creamy.
- Incorporate eggs and vanilla extract into the sugar mixture, blending until the mixture becomes light and uniform in texture.
- Gently fold flour into the wet ingredients, maintaining a few flour streaks to ensure a tender texture. Carefully mix in chocolate chips, mini marshmallows, and crushed graham crackers, distributing them evenly throughout the dough.
- Transfer the batter to the prepared pan, spreading it uniformly with a spatula to create an even layer.
- Bake for 30 minutes, creating a golden foundation for the cookie bars.
- Remove from oven and strategically sprinkle additional chocolate chips and mini marshmallows across the surface.
- Return to the oven for 5 minutes, allowing the new toppings to melt and integrate with the base.
- For an enhanced finish, use a kitchen torch to lightly caramelize the marshmallows or briefly broil to achieve a golden-brown topping.
- Allow the bars to cool completely in the pan, which helps them set and makes cutting easier.
- Slice into square portions and serve, revealing the gooey, decadent layers of marshmallow, chocolate, and graham cracker.
Notes
- Brown the butter carefully, stirring constantly to prevent burning and develop a rich, nutty flavor without scorching.
- Use room temperature eggs to ensure smooth, even mixing and prevent lumpy cookie dough texture.
- Avoid overmixing the batter to keep the bars tender and prevent tough, dense results.
- Let the bars cool completely before cutting to achieve clean, neat slices and prevent crumbling.
- For gluten-free version, swap graham crackers with gluten-free graham-style crackers and use gluten-free flour blend.
- Store bars in an airtight container at room temperature for up to 3 days to maintain maximum gooeyness and freshness.
- Enhance marshmallow toasting by using a kitchen torch for more controlled, even caramelization.
- Experiment with different chocolate types like dark, milk, or white chocolate for unique flavor variations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 292
- Sugar: 20 g
- Sodium: 0.25 g
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 41 mg