Toasted Marshmallow Coffee Bars Recipes

TOASTED MARSHMALLOW SYRUP

Steps:

• Thread the marshmallows onto 2 disposable chopsticks and cook over the open flame of a stove until toasted all over, about 2 minutes. (Alternatively, line the baking sheet of a toaster oven with foil coated in nonstick spray, add the marshmallows and broil, flipping once, until golden brown, about 2 minutes per side.)
• Combine the sugar and 1 cup water in a medium saucepan. Bring to a boil and simmer over medium heat until the sugar is dissolved, about 3 minutes.
• Reduce the heat to low and add the toasted marshmallows to the saucepan. Cook, stirring continuously and turning down the heat if the mixture starts to bubble up around the edges of the saucepan, until the marshmallows are completely dissolved into an opaque mixture, 5 to 7 minutes.
• Strain the mixture through a fine-mesh strainer and whisk in the vanilla extract and salt. Cool completely Store in the refrigerator in an airtight container for up to 1 month.

WARM TOASTED MARSHMALLOW S'MORE BARS (COOKIE MIX)

Steps:

• Heat oven to 375°F
• In large bowl, stir together cookie mix and crumbs.
• Stir in melted butter until soft dough forms.
• Press into ungreased 13x9-inch pan.
• Bake 18 to 20 minutes or until set.
• Immediately sprinkle chocolate chips over crust.
• Let stand 3 to 5 minutes or until chocolate begins to melt.
• Spread chocolate evenly over crust.
• Set oven control to broil.
• Sprinkle marshmallows over melted chocolate.
• Broil with top 4 to 5 inches from heat 20 to 30 seconds or until marshmallows are toasted (Watch closely; marshmallows will brown quickly).
• Cool 10 minutes.
• For bars, cut into 6 rows by 4 rows.
• Serve warm.
• Store any remaining bars tightly covered.