Toasted Marshmallow Peanut Butter Cookie Bars
Sometimes the simplest flavors can create the most delicious desserts, and that’s exactly what you’ll find in our latest recipe for Toasted Marshmallow Peanut Butter Cookie Bars. These bars bring together the rich, nutty goodness of peanut butter with sweet, fluffy toasted marshmallow for a treat that’s absolutely irresistible. Each bite features a soft and chewy peanut butter cookie base and is topped with a layer of marshmallow meringue that is given a golden, toasty finish. If you’re looking for a dessert that feels cozy, fun, and totally share-worthy, this recipe has your name written all over it.
Servings: 9 Toasted Marshmallow Peanut Butter Cookie Bars
Ingredients
Cookie Bar Base:
- 15-20 cubes of Wooden Spoon® Peanut Butter Cookie Dough
Marshmallow Meringue:
- 2 large egg whites
- 1/2 c. granulated sugar
- 1/4 tsp. cream of tartar
- 1/2 tsp. vanilla extract
Featured Flavor
Make It Happen
Step 1
Preheat the oven to 350°F. Grease a 10×10” baking dish and line it with parchment paper, letting the paper hang over the sides for easy removal.
Step 2
Place 15-20 cubes of Peanut Butter Cookie Dough into the pan and press into an even layer. Bake for 20-25 minutes, or until the edges are golden brown and the center looks puffed but pale. It will continue to set as it cools.
Step 3
Time to make the marshmallow meringue. In a heat-proof bowl (or the bowl of your stand mixer) add egg whites and sugar. Place the bowl over a pot of simmering water, ensuring it doesn’t touch the water. Whisk occasionally until the sugar has dissolved, about 10 minutes.
Tip: Rub a bit of the mixture between your fingers. If you don’t feel any granules, it’s ready.
Step 4
Move the bowl to your stand mixer. The mixer should be fitted with the whisk attachment. Whip on high speed until the mixture turns glossy and white. Add the cream of tartar and vanilla extract and continue to whip until stiff peaks form.
Step 5
Once the bars are fully cooled, spread the marshmallow meringue over the top. For extra flair, use the back of a spoon to create swirls and peaks.
Step 6
Use a kitchen torch to lightly toast the meringue. Keep the flame moving in small circles about 1/2-inch from the surface of the meringue. Now, you have the perfect end-of-summer treat for all those back-to-school events, birthday parties, and family game nights.
Storage Information
If already topped with meringue, store the bars in an airtight container in the refrigerator for up to 4 days. We recommend bringing them to room temp before serving, but they’re delicious straight from the fridge too!
If you want to make the bars ahead of time, bake the bars the day before serving then store them in an airtight container in the fridge. Whip the meringue fresh the next day to achieve the best texture.
