Toasted Marshmallow Ice Cream Cookie Bars

Move aside, s'mores.
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Move aside, s'mores.
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I’m back!! Whew. It’s been a minute since I got to come hang over here at Cupcakes and Cashmere, but I’ve been knee-deep in developing 125 brand-new recipes for a project coming out next year. Now that it’s over, let’s get back to decadent sweets, shall we? I'm planning on bringing these Toasted Marshmallow Ice Cream Cookie Bars to every summer party for the next four months. You can make the recipe well before any party and just keep it in the freezer, then slice it into bars or squares when it comes time to serve, and let people go to town. It’s especially perfect for hot days by the pool, which is exactly what my Memorial Day is going to look like!! 

xoxo, Gaby

Toasted Marshmallow Ice Cream Cookie Bars 

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Ingredients:

1 cup butter, melted
2 cups dark brown sugar
4 teaspoons pure vanilla extract
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon of baking soda
3/4 cup chocolate chips
Butter or oil, for greasing the pan
1 to 2 pints of your favorite ice cream (vanilla, Phish Food, triple chocolate—pick your fav!) 
2 cups mini marshmallows 

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How to prepare:

Preheat oven to 350° F.

In a large standing mixer, combine the melted butter and brown sugar and mix with a whisk attachment for 1 minute, or until combined. Add the vanilla and eggs and mix until fully incorporated, making sure to scrape down the sides of the bowl.

Add the dry ingredients (flour, baking powder and baking soda) into the standing mixer and slowly mix until just combined. The batter will be a bit stiff, but that's normal. Fold in the chocolate chips and divide the dough into two equal parts. 

Grease a 9x9 baking pan with either butter or oil and line it with parchment paper. Spoon half of the batter into the prepared baking sheet and transfer it into the oven. Bake for 25 minutes. Once the sheet has baked, remove it from the oven and let cool for 20 minutes before removing it from the baking sheet. 

Repeat the process with the remaining batter. Instead of turning the last sheet of cookie out of the baking pan, let it cool entirely. Once cooled, add 1 to 2 pints of ice cream on top and smooth into an even layer. Freeze to harden. 

Once frozen, remove and sprinkle the marshmallows on top. Using a kitchen torch, toast the top of the marshmallows until just slightly charred. Add the first piece of baked cookie sheet on top and press down to bring the layers together. Transfer it back into the freezer. Let everything firm up for about an hour and then cut into squares and serve. 

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