I’m sorry but not really.
These are so good I don’t even know where to begin. I guess I should start by telling you that this recipe is the reason I made you a tuna wrap last week. You’re going to want to bust that lunch out on the day you make these bars because you’ll find it very hard to not eat the whole pan in one sitting. Trust me.
I started with my very favorite chocolate chip cookie recipe, tweaked it a bit and then piled a whole bunch of marshmallows (impulse buy) and pretzels on top. If you follow me on Instagram then you know that I bought these amazing Toll House peanut butter filled milk chocolate chips (also an impulse buy) and I just had to put them in these bars. They are really delicious and I would have used just those but I like the slightly bitter taste of the semi-sweet chocolate chips in combination with the sweetness of the milk chocolate ones. So I used both, problem solved. One of the things I love about this recipe is that almost every bite has different flavors, it’s impossible to get bored while eating these. Some bites taste like a delicious chocolate chip cookie, some bites you taste all the peanut butter, some bites are all about the toasted marshmallow and just when you think these might be too sweet you’re surprised by a salty, crunchy bite from the pretzel. You really need to make these.
Sweet & Salty Cookie Dream Bars
12 bars, (cookie layer adapted from this recipe)
2 cups white whole wheat flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup organic coconut oil, at room temperature
3/4 cup light brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1/2 cup semi-sweet chocolate chips
1/2 cup Nestle Toll House Peanut Butter Filled DelightFulls
2 cups mini marshmallows
1 cup crushed pretzels
Preheat oven to 350°F. Line a 9 x 13 baking pan with enough foil so there is some overhang on the sides and set aside.
In a medium bowl, whisk together flour, cornstarch, baking soda and salt and set aside. In a stand mixer, beat the coconut oil and sugars until light and fluffy, then add the egg and vanilla extract. Slowly add the flour mixture, mixing until completely combined. Gently stir in both chocolate chips until evenly distributed making sure not to break the filled chips, you can do this by hand.
Put the dough into the baking pan and with your hands gently press the dough into a single layer.Bake for 10 minutes, or until the edges are slightly browned. Remove the pan from the oven and set to broil. Add the marshmallows to the cookie and place it under the broiler for 1 -2 minutes or until they’re toasted to your liking – be careful because they will brown very quickly!
Allow the cookie to cool and rest for 30 minutes. Once it’s cooled, gently lift it out of the pan using the foil overhang. Cut into 12 squares and enjoy!