Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Chocolate Chip Marshmallow Cookie Bars
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- Level: Easy
- Total: 2 hr (includes cooling time)
- Active: 30 min
- Yield: 12-16
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 452
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 73 g
- Dietary Fiber
- 3 g
- Sugar
- 51 g
- Protein
- 5 g
- Cholesterol
- 44 mg
- Sodium
- 255 mg
Want to love chocolate chip cookie bars s'more? Add toasted marshmallows!
- Level: Easy
- Total: 2 hr (includes cooling time)
- Active: 30 min
- Yield: 12-16
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 452
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 73 g
- Dietary Fiber
- 3 g
- Sugar
- 51 g
- Protein
- 5 g
- Cholesterol
- 44 mg
- Sodium
- 255 mg
Ingredients
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Directions
- 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.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
