Description
makes 36 bars
Ingredients
Scale
Cookie base
- 3/4 cup butter, room temperature
- 1 1/4 cups brown sugar
- 2 eggs
- 1 tsp vanilla
- 3/4 tsp baking soda
- 1/2 tsp salt
- 2 cups flour
- 1 cup semi-sweet chocolate chips
Filling
- 4 cups mini marshmallows
Popcorn topping
- 4 cups popped popcorn, or kettle corn
- 1/4 cup butter
- 2/3 cup corn syrup
- 1 1/4 cups peanut butter
- 1 cup semi-sweet chocolate chips for drizzle
Instructions
- Preheat oven to 350°
- Spray a 9×13 pan with cooking spray
Cookie base
- Cream butter and brown sugar together until light and fluffy, about 2 minutes
- Turn mixer to low and add in eggs and vanilla. Turn mixer back up to medium until evenly incorporated.
- Turn mixer back down to low and add in baking soda, salt and flour. Mix until just combined.
- Stir in 1 cup chocolate chips.
- Press dough evenly into prepared pan and bake for 15 minutes or until edges are golden.
Popcorn Topping
- While cookie is baking, mix corn syrup, butter and peanut butter in a large saucepan over medium heat. Stir until smooth and mixture is heated through. Remove from heat and stir in popcorn, coating it completely and evenly. Set aside.
FIlling
- When cookie is done baking, remove from oven and immediately sprinkle marshmallows evenly on top. Place back in oven for 2-3 minutes until marshmallows are puffed, but not browned.
- Remove from oven and immediately spread the popcorn mixture on top of the marshmallows, pressing gently so the popcorn sticks into the marshmallows.
- In a microwave safe bowl, or zip-top bag, melt your remaining chocolate chips and drizzle over top.
- Let cool completely before cutting into squares.
