Chocolate Marshmallow Cookie Bars Recipes

CHOCOLATE CHIP MARSHMALLOW COOKIE BARS

Steps:

• Preheat the oven to 375 degrees F. Lightly coat a 9-by-13-inch baking pan with butter.
• Whisk together the butter, brown sugar, granulated sugar, eggs and vanilla in a large bowl until smooth. Whisk together the flour, baking soda and salt in a medium bowl. Stir the flour mixture into the butter-sugar mixture. Stir in 2 cups of the chocolate chips.
• Spread the batter in the prepared pan. Bake until the edges are light brown and set, about 45 minutes. Cool slightly.
• Preheat the broiler. Cover the cookie bars with the marshmallows and remaining 1 cup chocolate chips. Broil at least 8 inches from the heat until the marshmallows turn golden brown, about 2 minutes. (Watch carefully to make sure the marshmallows toast but don?t burn.) Cool and then cut with a sharp knife.

NO BAKE - CHOCOLATE MARSHMALLOW BAR

Steps:

• 1. Butter a 9x13 pan.
• 2. In a large microwavable bowl, place butter, peanut butter, chocolate chips and butterscotch chips. Microwave 1 1/2 minutes, stir and microwave 30 seconds if not smooth and creamy, microwave another 30 seconds then 15 seconds at a time until its smooth and creamy, stirring well.
• 3. When smooth and creamy, allow to cool slightly if needed, then add marshmallows, coconut and nuts. Stir to mix well. Pour into prepared pan and spread to cover bottom. Sprinkle with more coconut if desired. Cool in refrigerator until firm about 1/2 hour. Cut and store in refrigerator.

DELUXE CHOCOLATE MARSHMALLOW BARS

Steps:

• Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking powder and salt; gradually add to creamed mixture. Stir in nuts if desired. Spread into a greased 15x10x1-in. baking pan. , Bake until set, 15-18 minutes or until set. Sprinkle with marshmallows; bake 2-3 minutes longer or until melted. Place pan on a wire rack. Using a knife dipped in water, spread marshmallows evenly over the top. Cool completely., For topping, combine chocolate chips, peanut butter and butter in a small saucepan. Cook and stir over low heat until blended. Remove from the heat; stir in Rice Krispies. Immediately spread over bars. Chill until set.

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 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.