Chocolate Chip Marshmallow Cookie Bars Recipes

CORNFLAKE-CHOCOLATE CHIP-MARSHMALLOW COOKIES

Steps:

• Cream together butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-high, 2 to 3 minutes. Scrape down sides of bowl and add egg and vanilla; beat for 7 to 8 minutes.
• Reduce speed to low and add flour, salt, baking powder, and baking soda. Mix just until dough comes together, no longer than 1 minute. Scrape down sides of bowl with a spatula.
• With the mixer on low, add cornflake crunch and chocolate chips; mix until just combined, 30 to 45 seconds. Add mini marshmallows and mix until just incorporated.
• Line a baking sheet with parchment paper. Using a 2 3/4-ounce ice-cream scoop or 1/3-cup measuring cup, portion dough out onto prepared baking sheet. Pat tops of cookie domes flat. Wrap baking sheet tightly with plastic wrap and refrigerate for at least 1 hour and up to 1 week. Do not bake cookies from room temperature or they will not hold their shape.
• Preheat oven to 375 degrees. Line additional baking sheets with parchment paper or nonstick baking mats.
• Arrange chilled dough at least 4 inches apart on prepared baking sheets. Transfer to oven and bake until puffed, cracked, spread, and browned on the edges, about 18 minutes. Let cool completely on baking sheets.

CHOCOLATE CHIP MARSHMALLOW BARS

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the marshmallows, chips and walnuts. , Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars.

CHOCOLATE CHIP MARSHMALLOW SQUARES

Steps:

• On stovetop or in microwave melt first 3 ingredients.
• When melted add vanilla and marsmallows, mix well and put in a buttered 9x9 (can use a 9x13 but they will not be as thick) Place in refrigerator to set& cool.

CHOCOLATE CHIP COOKIE BARS

Steps:

• Position the rack in the middle of the oven and preheat to 350 degrees F.
• Put the butter in a microwave-safe bowl, cover and microwave on medium power until melted. Alternatively melt the butter in a small saucepan. Brush some butter on the inside of a 9-by-13-inch pan and cool the remaining butter slightly. Whisk the remaining cooled butter, brown sugar, eggs and vanilla in a large bowl until smooth.
• Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a spoon or spatula, taking care not to over mix. The batter should be thick and all of the flour mixture should be fully incorporated. Fold in the chocolate chips.
• Spread the batter evenly in the prepared pan. Bake until the edges are browned and the center is completely set, about 30 minutes. Cool completely, at least one hour, cut into 24 pieces and serve.

CHOCOLATE MARSHMALLOW COOKIE BARS

Steps:

• Preheat oven to 350°F.
• Place butter and unsweetened chocolate in saucepan over low heat. Heat just until chocolate melts (you can do this in microwave). Stir in sugar.
• Combine flour, baking powder, and nuts. Add them to the chocolate mixture. Stir well.
• Stir in vanilla and eggs.
• Spread the batter into a greased and floured 9x13 cake pan.
• Cut off 2 oz. from cream cheese and reserve it for later.
• Combine the softened cream cheese with butter, sugar, flour, and vanilla. Stir it until it's smooth.
• Add the beaten egg, and stir until well combined.
• Mix in the chopped nuts.
• Spread the cream cheese layer over the chocolate layer.
• Sprinkle the chocolate chips over the top.
• Bake at 350 F for 20 to 25 minutes.
• Take the pan out of the over and sprinkle the miniature marshmallows on top.
• Return pan to the over for 2 more minutes.
• Frosting - melt the butter (over low heat or in microwave).
• Break the unsweetened chocolate into two parts and stir them into the butter.
• Stir in the softened cream cheese and the milk.
• Heat the mixture until it can be stirred smooth (over low heat or in microwave).
• Beat in the vanilla.
• Gradually beat in the powdered sugar (in 1-cup increments).
• Stir the frosting until it's smooth.
• Spread the frosting over the cookie bars, swirling it into marshmallows.
• Cool the pan until you can handle it without potholders.
• Slip it into the fridge for 1 hour.
• To serve, cut the bars into 32 pieces.