Gooey Cookie Bars (Print Version)
# Ingredients:
→ Base and Fillings
01 -
2 large eggs
02 -
1 cup brown sugar, packed
03 -
1 teaspoon baking soda
04 -
1/2 teaspoon salt
05 -
1/2 cup granulated sugar
06 -
1 cup unsalted butter, softened
07 -
2 teaspoons vanilla extract
08 -
2 1/2 cups all-purpose flour
09 -
2 cups marshmallow creme
10 -
1 1/2 cups chocolate chips
→ Topping
11 -
2 tablespoons butter or coconut oil
12 -
2 cups semi-sweet chocolate chips
# Instructions:
01 -
Set your oven to 175°C to heat up. Grease a 9x13-inch pan lightly and keep it aside for later.
02 -
Whip the butter, both sugars, and vanilla together until it's fluffy in texture.
03 -
Mix in the eggs one at a time, making sure they're well blended before adding the next.
04 -
Take another bowl to stir the flour, baking soda, and salt together. Slowly mix it into the wet stuff.
05 -
Gently fold the chocolate chips into the dough and spread it evenly in your prepared baking dish.
06 -
Pop it in the oven and bake for about 20–25 minutes. The edges should turn golden. Let it cool fully after taking it out.
07 -
Spread the marshmallow creme across the base evenly after it has cooled.
08 -
Using a microwave-safe bowl, melt the chocolate chips with the butter or coconut oil in short bursts. Stir until smooth in between.
09 -
Pour the melted chocolate over the marshmallow layer and even it out with a spatula.
10 -
Leave the dish to set at room temperature or chill it so the chocolate hardens. Slice into squares when ready to eat.
# Notes:
01 -
Store leftovers in a sealed container for up to 5 days. Keep it in the fridge if you want a firm texture.