Chocolate Marshmallow Cookie Bars (Print Version)

# Ingredients:

→ Base and Fillings

01 - 1 cup unsalted butter, softened
02 - 1 cup brown sugar, packed
03 - 1/2 cup granulated sugar
04 - 2 large eggs
05 - 2 teaspoons vanilla extract
06 - 2 1/2 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon salt
09 - 1 1/2 cups chocolate chips
10 - 2 cups marshmallow creme

→ Topping

11 - 2 cups semi-sweet chocolate chips
12 - 2 tablespoons coconut oil or butter

# Instructions:

01 - Preheat your oven to 175°C. Grease a 9x13-inch baking dish and set it aside.
02 - In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until creamy and smooth.
03 - Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
04 - In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture, stirring until just combined.
05 - Fold in the chocolate chips, then press the dough evenly into the prepared baking dish.
06 - Bake for 20-25 minutes, or until the edges are golden brown. Let it cool completely.
07 - Once cooled, spread the marshmallow creme evenly over the cookie base.
08 - In a microwave-safe bowl, melt the semi-sweet chocolate chips with the coconut oil in 30-second intervals, stirring until smooth.
09 - Pour the melted chocolate over the marshmallow layer, spreading evenly.
10 - Allow the bars to set at room temperature or chill in the refrigerator until the chocolate hardens. Cut into squares before serving.

# Notes:

01 - These bars can be stored in an airtight container for up to 5 days. For a firmer texture, store in the refrigerator.

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