Toasted Marshmallow Cookie Bars

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Several weekends ago, our brother had a birthday party. There was a bonfire, and the kids all toasted marshmallows, but there were a ton left over because everyone was full from this huge and very delicious cake: (That’s three layers of cake and about six batches of frosting)

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The marshmallows been slowly dwindling in our cabinet, and we wanted to finally use them up. We saw the recipes for these bars a day or two later and decided that we had to make them.  These bars are pretty spectacular. We were both slightly skeptical of plain toasted marshmallows without chocolate or graham crackers in a cookie bar, but our fears were over after the first bite. They are ultra-buttery, chewy, and have a nice toasted marshmallow flavor that is not overpowered. We made these the night before the SATs for some fun baking, and they were gone by lunchtime the next day!

P.S. Lunch table friends, this will be the next treat that we bring in!

P.P.S. For the bars, we broiled the marshmallows for the bars to a bit of a darker shade than the marshmallow in the back of the picture so that the toasted flavor would come through.

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Toasted Marshmallow Cookie Bars

Recipe from Annie’s Eats
Makes about 16 bars
Ingredients

6 ounces marshmallows
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
16 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
1 tbsp. light brown sugar
1 vanilla bean, split down the center
1 large egg
2 teaspoons vanilla extract

Directions

Toast the marshmallows on all sides using whatever method you prefer (we used our broiler- if you’re careful, it’s fine). Transfer to a parchment lined baking sheet and chill for 2 hours.

Preheat the oven to 375° F.  Line an 8 x 8-inch baking pan with parchment paper.  In a small bowl, combine the flour, baking powder, and salt. In the bowl of an electric mixer, mix the butter, sugars, and seeds scraped from the vanilla bean.  Beat on medium-high speed for 2 minutes.  Beat in the egg and vanilla.  With the mixer on low speed, blend in the dry ingredients until just combined.  Remove the marshmallows from the refrigerator, chop into quarters or so, and combine until no large clumps of marshmallow remain. Transfer the dough to the prepared baking pan and press down evenly.

Bake until lightly browned on top and just set in the center, about 30 minutes (for us, it was closer to 40).  Remove from the oven and transfer to a wire rack to cool for 30 minutes. Transfer to a cutting board and slice into bars. Enjoy!

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