Ingredients
– Cooking spray for greasing the pan to ensure easy removal
– 1/2 cup unsalted butter, softened Provides the creamy base for the dough
– 2 1/4 cups all-purpose flour Forms the structure of the cookie base
– 2 1/4 teaspoons baking powder Helps the bars rise and stay fluffy
– 1 teaspoon kosher salt Balances the sweetness and enhances flavors
– 1 1/2 cups packed brown sugar (light or dark) Adds that rich, molasses-like sweetness
– 3 large eggs Binds everything together for a tender texture
– 1 teaspoon pure vanilla extract Infuses a warm, aromatic note
– 1 cup miniature marshmallows Creates the gooey, sticky topping
– 1 cup semisweet chocolate (chips or chopped) Delivers deep chocolate flavor
– 1 cup milk chocolate chips Adds creamy sweetness and melt-in-your-mouth goodness
– 1 cup toffee bits Brings a satisfying crunch and buttery taste
– 1/2 cup white chocolate (chips or chopped) Offers a sweet contrast to the other chocolates
Instructions
1-Preheat oven: Preheat oven to 350°F (175°C) to get everything ready for baking.
2-Line pan: Line a 9×13 inch baking pan with foil, leaving an overhang, and spray with cooking spray for easy lifting later.
3-Whisk dry ingredients: Whisk together 2 1/4 cups all-purpose flour, 2 1/4 teaspoons baking powder, and 1 teaspoon kosher salt in a medium bowl to combine the dry ingredients.
4-Beat butter and sugar: Beat 1/2 cup softened unsalted butter and 1 1/2 cups packed brown sugar in an electric mixer until fluffy, then add 3 large eggs and 1 teaspoon pure vanilla extract, mixing well.
5-Combine mixtures: Gradually mix the flour mixture into the butter mixture until just combined for a smooth dough.
6-Fold in mix-ins: Fold in half of the 1 cup miniature marshmallows, 1 cup semisweet chocolate, 1 cup milk chocolate chips, 1 cup toffee bits, and 1/2 cup white chocolate to distribute evenly.
7-Spread batter: Spread the batter evenly into the prepared pan to ensure even baking.
8-Add topping: Sprinkle the remaining miniature marshmallows, semisweet chocolate, milk chocolate chips, toffee bits, and white chocolate evenly over the top for that irresistible topping.
9-Bake: Bake for about 25 minutes, until the top is golden brown and a tester inserted comes out clean, for the ideal texture.
10-Cool and refrigerate: Cool on a wire rack, then lift the bars out using the foil overhang and refrigerate until set, at least 30 minutes.
11-Cut bars: Remove foil and cut into 20 squares for perfect portions.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍫 Use a mix of chocolate chips and chunks to add varied texture.
👩🍳 Involve kids in measuring, mixing, and adding toppings for a fun baking activity.
❄️ Store bars covered at room temperature up to a week or freeze individually wrapped for longer storage.
- Prep Time: 15 minutes
- Chilling time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar