Marshmallow Cookie Bars (Print Version)

# Ingredients:

→ Base & Fillings

01 - 2 teaspoons pure vanilla extract
02 - 2 cups marshmallow fluff
03 - 2 large eggs
04 - 1 cup soft, unsalted butter
05 - 1 cup packed brown sugar
06 - 1/2 cup white granulated sugar
07 - 1/2 teaspoon table salt
08 - 2 1/2 cups plain flour
09 - 1 teaspoon baking soda
10 - 1 1/2 cups semi-sweet chocolate chips

→ Topping

11 - 2 tablespoons of either coconut oil or unsalted butter
12 - 2 cups chocolate chips (semi-sweet variety)

# Instructions:

01 - Get your oven warmed up to 175°C. Lightly grease a 9x13-inch pan and place it aside.
02 - Using a large bowl, mix together the butter, packed brown sugar, and granulated sugar until creamy and smooth.
03 - Mix in the eggs one at a time, making sure each is blended in. Stir in the vanilla next.
04 - In another bowl, combine the salt, baking soda, and flour. Slowly fold it into the wet ingredients until they're just mixed.
05 - Gently stir in the chocolate chips, then press the dough into the greased pan, making sure it's even.
06 - Pop it in the oven for 20–25 minutes until the edges lightly brown. Let it completely cool once done.
07 - After cooling, evenly spread the marshmallow cream all over the cooled cookie base.
08 - In a microwave-safe bowl, melt the chocolate chips with the butter or coconut oil, stirring every 30 seconds until smooth.
09 - Spread the melted chocolate evenly over the marshmallow layer.
10 - Let it chill in the fridge or set at room temp until the chocolate firms up. Slice into squares and enjoy.

# Notes:

01 - Store in an airtight container for up to 5 days. For a firmer texture, keep them in the fridge.

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