Hot Cocoa Cookie Bars with Marshmallow Frosting
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Gooey, chewy, and chocolatey cookie bars, with hot cocoa mix and marshmallows baked right in; topped off with a dollop of creamy marshmallow buttercream frosting!
Ingredients
  • COOKIE BARS
  • 1 cup All-Purpose Flour OR Better Batter Gluten Free Flour
  • ½ cup Hot Cocoa Mix (the dry powder)
  • ½ teaspoon Baking Powder
  • ½ teaspoon Salt
  • 6 Tablespoons Butter, melted
  • ¾ cup light brown sugar
  • 1 Large Egg
  • 2 teaspoons Vanilla Extract
  • ¾ cup Chocolate Chips, divided
  • ¾ cup Kraft Mallow Bits, divided
  • FROSTING
  • ¼ cup Butter, softened to room temperature
  • ½ cup Marshmallow Crème
  • 1 cup Powdered Sugar
  • 1 Tablespoon Milk
  • ¼ teaspoon Salt
  • 1 teaspoon Vanilla Extract
Instructions
  1. COOKIES:
  2. Line a 9x9-inch (or 8x8) baking pan with aluminum foil, leaving some overhang on each end (or spray pan with nonstick cooking spray). Preheat oven to 350 degrees F.
  3. In a medium mixing bowl, whisk to combine Flour, Hot Cocoa Mix, Baking Powder, and Salt. Set aside.
  4. In a large mixing bowl, whisk to combine melted Butter and Brown Sugar. Add Egg and Vanilla and whisk well to combine.
  5. Slowly stir dry ingredients into wet ingredients until just combined. Do not overmix. Fold in ½ cup of each Chocolate Chips and Mallow Bits.
  6. Pour dough into prepared baking pan, and spread evenly. Top with remaining Chocolate Chips and Mallow Bits, and press them down into the cookie dough ever so slightly, if needed.
  7. Bake for 24-27 minutes or until edges and top have set and are lightly browned (the center may look a tiny bit underbaked, and it will continue to cook and firm up as it cools down).
  8. Set baking pan on a wire rack to cool completely, about 1 hour before cutting into bars.
  9. Makes 16 bars.
  10. FROSTING:
  11. Using a handheld electric mixer, blend room temperature butter in a medium mixing bowl until fluffy, about 1 minute.
  12. Add Marshmallow Crème, Powdered Sugar, Milk, Vanilla Extract, and Salt, and blend on low for about 1 minute, and then turn up the mixer to medium/high and blend until tick and fluffy, about 2 minutes.
  13. Spoon frosting onto cooled cookie bars, or spoon frosting into a ziplock bag, snipping off a small corner, to squeeze/swirl a dollop onto each cookie.
Recipe by SunnySideUps | Living Life Sunny Side Ups at http://sunnysideups.org/hot-cocoa-cookie-bars/