Toasted Marshmallow Coffee Bars Recipes

Steps:

• Thread the marshmallows onto 2 disposable chopsticks and cook over the open flame of a stove until toasted all over, about 2 minutes. (Alternatively, line the baking sheet of a toaster oven with foil coated in nonstick spray, add the marshmallows and broil, flipping once, until golden brown, about 2 minutes per side.)
• Combine the sugar and 1 cup water in a medium saucepan. Bring to a boil and simmer over medium heat until the sugar is dissolved, about 3 minutes.
• Reduce the heat to low and add the toasted marshmallows to the saucepan. Cook, stirring continuously and turning down the heat if the mixture starts to bubble up around the edges of the saucepan, until the marshmallows are completely dissolved into an opaque mixture, 5 to 7 minutes.
• Strain the mixture through a fine-mesh strainer and whisk in the vanilla extract and salt. Cool completely Store in the refrigerator in an airtight container for up to 1 month.

Steps:

• 1. Preheat oven to 350 degrees. Line a 9 x 9 baking pan with parchment paper -- ends hanging over the sides of the pan.
• 2. In a food processor, process graham crackers until fine crumbs. To this mixture, add 2 tbsp. brown sugar and 1/3 cup butter and process until well combined. Press mixture into the bottom of the pan.
• 3. In a mixing bowl, beat the espresso powder, 1/2 cup butter, 1 cup brown sugar until combined. Add flour, salt, vanilla and egg and mix until creamy. Stir in 1/2 cup marshmallows.
• 4. Spread the batter evenly over the crust and bake for 25 minutes or until a toothpick comes out clean. Place a single layer of marshmallows on top and set the oven to broil. Return the pan to the oven and broil until the marshmallows turn golden brown. Watch carefully as this happens quickly.
• 5. Allow the bars to cool for approximately 1 hour before cutting them.

Steps:

• Heat oven to 375°F. In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft dough forms. Press into ungreased 13x9-inch pan.
• Bake 18 to 20 minutes or until set. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Spread chocolate evenly over crust.
• Set oven control to broil. Sprinkle marshmallows over melted chocolate. Broil with top 5 to 6 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 10 minutes. For bars, cut into 6 rows by 4 rows. Serve warm. Store any remaining bars tightly covered.

Steps:

• Heat oven to 375°F
• In large bowl, stir together cookie mix and crumbs.
• Stir in melted butter until soft dough forms.
• Press into ungreased 13x9-inch pan.
• Bake 18 to 20 minutes or until set.
• Immediately sprinkle chocolate chips over crust.
• Let stand 3 to 5 minutes or until chocolate begins to melt.
• Spread chocolate evenly over crust.
• Set oven control to broil.
• Sprinkle marshmallows over melted chocolate.
• Broil with top 4 to 5 inches from heat 20 to 30 seconds or until marshmallows are toasted (Watch closely; marshmallows will brown quickly).
• Cool 10 minutes.
• For bars, cut into 6 rows by 4 rows.
• Serve warm.
• Store any remaining bars tightly covered.

Steps:

• Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking powder and salt; gradually add to creamed mixture. Stir in nuts if desired. Spread into a greased 15x10x1-in. baking pan. , Bake until set, 15-18 minutes or until set. Sprinkle with marshmallows; bake 2-3 minutes longer or until melted. Place pan on a wire rack. Using a knife dipped in water, spread marshmallows evenly over the top. Cool completely., For topping, combine chocolate chips, peanut butter and butter in a small saucepan. Cook and stir over low heat until blended. Remove from the heat; stir in Rice Krispies. Immediately spread over bars. Chill until set.