Baking has always been a cherished activity in my family, bringing us together during the holidays or on a simple weekend afternoon. One of my favorite memories involves baking Marshmallow Cookie Bars with my grandmother. Her kitchen was always filled with the sweet aroma of baked goods, and these bars were a staple. We would gather around the counter, eager to taste the gooey marshmallow layer atop the crisp cookie base. This recipe, a delightful blend of textures and flavors, always takes me back to those special times.
Marshmallow Cookie Bars are perfect for any occasion, combining the crunch of a buttery cookie base with the soft, fluffy marshmallow topping. The recipe allows for some creative variations, which I love experimenting with. For instance, while the recipe calls for lime Jello, you can easily switch it up with your favorite flavor. Strawberry or raspberry Jello can add a fruity twist, while orange Jello gives a citrusy zing. Adding dried coconut on top is optional but highly recommended if you enjoy a bit of extra texture and flavor. It adds a lovely contrast to the smooth marshmallow layer.
Another tweak I’ve enjoyed is incorporating a hint of almond extract in the cookie dough for a slightly nutty undertone. If you’re feeling adventurous, try mixing in some mini chocolate chips or chopped nuts into the dough before baking. These small changes can elevate the bars, making each bite a unique experience.
Whether you’re looking to recreate a nostalgic treat or trying something new, Marshmallow Cookie Bars are sure to please. They are easy to make, require simple ingredients, and are a hit with both kids and adults. I hope this recipe brings as much joy to your kitchen as it has to mine. Happy baking!
How to Make the Marshmallow Cookie Bars
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Ingredients
- 1 cup unsweetened dried coconut, optional for garnish
- 1 cup water
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 1 cup room temperature butter
- 1 teaspoon vanilla extract
- 1/4 cup light corn syrup
- 2 packages lime or any other flavor Jello powder (4 oz each)
- 2 cups all-purpose flour
Directions
- Heat your oven to 325°F. Lightly grease a 9×13 inch baking pan and line it with parchment paper.
- In a mixing bowl, cream together the butter, brown sugar, and vanilla until the mixture is light and fluffy.
- Gradually add the flour, mixing until a soft dough forms. Press this dough evenly into the prepared baking pan.
- Bake for 30-35 minutes, or until the edges are golden brown. Remove from the oven and let it cool completely.
- In a small saucepan, bring the water to a boil, then reduce the heat to a gentle simmer.
- Add the Jello powder, stirring continuously until fully dissolved, about 4-5 minutes. Then, mix in the granulated sugar, continuing to stir over low heat until the sugar dissolves completely, another 4-5 minutes.
- Remove from heat and stir in the corn syrup. Pour the mixture into a clean bowl or the bowl of an electric mixer.
- Refrigerate the mixture for about 30 minutes, stirring occasionally, until it becomes lukewarm.
- Once lukewarm, beat the mixture on high speed with a whisk attachment for 10-12 minutes until it is very thick and fluffy.
- Spread the marshmallow mixture over the cooled cookie layer. If desired, sprinkle the top with dried coconut.
- Refrigerate for 6-8 hours or overnight before cutting into bars. Store the bars in airtight containers, and they can be frozen for several weeks.
Storing Suggestions:
Store the marshmallow cookie bars in an airtight container at room temperature for up to one week. For longer storage, you can freeze the bars for up to several weeks. Ensure they are well wrapped to prevent freezer burn.
FAQs:
Can I use a different flavor of Jello powder?
Yes, you can use any flavor of Jello powder that you prefer. The recipe works well with various flavors, allowing you to customize it to your taste.
Is it necessary to add the dried coconut on top?
No, the dried coconut is optional. It adds a nice texture and flavor, but the bars will still be delicious without it.
Can I use margarine instead of butter?
While you can use margarine, butter provides a richer flavor and better texture for the cookie base. If using margarine, ensure it is at room temperature for best results.
How can I tell if the cookie base is done baking?
The edges of the cookie base should be golden brown, and it should be firm to the touch. If the center is still soft, give it a few more minutes in the oven.
Can I make these bars ahead of time?
Yes, these bars can be made ahead of time. They need to be refrigerated for 6-8 hours or overnight, so making them a day in advance is ideal. They also store well, making them perfect for planning ahead.
What is the best way to cut these bars?
For clean cuts, use a sharp knife and wipe it clean between each cut. Chilling the bars before slicing can also help to achieve cleaner edges.
Marshmallow Cookie Bars
Ingredients
- 1 cup water
- 2 packages of lime or any other flavor Jello powder 4 oz/85 g each
- 1 1/2 cups granulated sugar
- 1/4 cup light corn syrup
- 1 cup unsweetened dried coconut optional for garnish
- 1 cup room temperature butter
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
Instructions
- Preheat your oven to 325 degrees F.
- Grease a 9x13 inch baking pan lightly and line it with parchment paper.
- Cream together the butter, brown sugar, and vanilla until the mixture is light and fluffy.
- Add the flour gradually, mixing until you form a soft dough.
- Press this dough evenly into the prepared baking pan.
- Bake for 30-35 minutes until the edges turn golden brown.
- Remove from the oven and let it cool completely before proceeding with the next layer.
- In a small saucepan, bring the water to a boil, then lower the heat to a gentle simmer.
- Add the Jello powder, stirring constantly until fully dissolved, which will take about 4-5 minutes.
- Mix in the sugar, continuing to stir over low heat until it fully dissolves without any grains left, taking another 4-5 minutes.
- Take the pan off the heat and stir in the corn syrup.
- Pour the mixture into a clean glass or metal bowl or the bowl of an electric mixer.
- Refrigerate the mixture for about 30 minutes, stirring occasionally, until it is lukewarm.
- Once it reaches lukewarm, beat the mixture at high speed with a whisk attachment for 10-12 minutes until it becomes very thick and fluffy.
- Spread this marshmallow mixture over the cooled cookie layer and, if desired, sprinkle the top with dried coconut.
- Refrigerate for 6-8 hours or overnight before slicing into bars.
- Store the bars in airtight containers. They can be frozen for several weeks.
