Cookies and Cream Marshmallow Bars
There’s something utterly delightful about the combination of cookies and cream with the soft, chewy texture of marshmallows. It creates a dessert that is not only visually appealing but also delivers a satisfying crunch amidst the smoothness of the marshmallows. Cookies and Cream Marshmallow Bars are a perfect treat for sharing, bringing together flavors that everyone loves in a simple, homemade form.
These bars are incredibly easy to make, requiring minimal ingredients and little effort. With just a handful of items, you can whip up a batch of these sweet, crunchy bites that are bound to become a staple at any gathering or a sweet addition to your family’s snack time. Perfect for all occasions, they serve as a delightful indulgence for both kids and adults alike. Whether you enjoy an afternoon pick-me-up or a sweet treat after dinner, Cookies and Cream Marshmallow Bars are sure to satisfy those cravings.
Why make this recipe
Cookies and Cream Marshmallow Bars are the ultimate no-bake treat, making them an excellent choice for anyone who wants to satisfy their sweet tooth without spending hours in the kitchen. The combination of crunchy cookies, creamy marshmallows, and the slight richness of butter creates a symphony of flavors and textures in every bite. This recipe is particularly appealing for those who love the nostalgic taste of Oreos, paired with the gooeyness of dessert marshmallows.
Additionally, they are incredibly versatile. You can easily adapt them by adding different mix-ins, such as nuts or different types of candy. They also make for a beautiful presentation when cut into neat squares, perfect for parties, potlucks, or any celebration. Their delightful appearance and taste make them a conversation starter, sure to impress anyone who tries them.
How to make Cookies and Cream Marshmallow Bars
Making Cookies and Cream Marshmallow Bars is surprisingly straightforward. The first step is to gather your ingredients. You will need cookies and cream biscuits, unsalted butter, and mini marshmallows. The beauty of this recipe lies in its simplicity, as it requires no baking, just a bit of melting and mixing.
Begin by preparing your baking tin. Line a square baking dish with nonstick baking paper, ensuring that it covers the base and sides for easy removal later. While this might take just a few minutes, it is crucial for a clean outcome. Next, break your cookies into quarters. You want to do this gently, so you still have some larger pieces for added texture in the bars.
In a large saucepan, combine the butter and mini marshmallows. Place this over medium heat and allow them to warm slowly. Stir constantly to ensure the marshmallows do not burn and are completely melted, creating a smooth mixture. The moment everything is melted and well combined, remove the saucepan from heat. Now it’s time to add the broken cookies. Gently fold them into the marshmallow mixture until they are thoroughly coated.
Once everything is well mixed, pour the mixture into the prepared baking tin. Press it down firmly to create an even layer; if it feels too sticky, use a piece of wet glass or your hands slightly dampened with water to help smooth the top. Allow the mixture to chill in the refrigerator for about 1 to 2 hours, until set. After the bars are firm, remove them from the tin, cut them into squares, and they are ready to enjoy!
Ingredients
- 56 cookies and cream biscuits (Oreos)
- 30g (2 tbsp) unsalted butter
- 200g (4 cups) mini marshmallows
Directions
- Line a 20cm (8in) square baking tin with nonstick baking paper.
- Break the cookies and cream biscuits into quarters (by hand or with a knife), then set aside.
- Add the butter and mini marshmallows to a large saucepan. Warm over medium heat, stirring constantly, until fully melted and combined.
- Remove from heat, add the broken biscuits, and fold until completely coated.
- Scoop the mixture into the prepared tin and press down firmly (use a wet glass if it’s very sticky).
- Chill in the refrigerator for 1–2 hours until set, then cut into 16 bars.
- Store in an airtight container in the refrigerator for up to 4 days.
Time Breakdown
• Preparation Time: 15 minutes
• Cooking Time: 10 minutes
• Chilling Time: 1–2 hours
• Total Time: 1–2 hours 25 minutes
• Servings: 16
How to serve Cookies and Cream Marshmallow Bars
Cookies and Cream Marshmallow Bars can be served in a variety of ways, depending on the occasion. For casual gatherings, simply cut them into squares and place them on a platter for everyone to grab. They can also be paired with a scoop of vanilla ice cream for an indulgent dessert option. If you want to elevate the presentation, drizzle some melted chocolate on top or add a dusting of powdered sugar for a more polished look.
These bars can also be wrapped individually in wax paper or a small bag for a sweet treat on-the-go. If you’re hosting a party or a picnic, consider stacking them in a decorative box or tin, which adds to the appeal. They are perfect for kids’ birthday parties, school events, or any festive gathering where a delicious dessert is needed.
How to store Cookies and Cream Marshmallow Bars
To maintain the freshness and deliciousness of your Cookies and Cream Marshmallow Bars, they should be stored properly. Place the cut bars in an airtight container, layering parchment paper between each layer if you stack them to prevent sticking. Keeping them stored in the refrigerator is recommended, as it helps retain their texture and prevents them from becoming too soft.
If you plan to keep them for more than a few days, consider freezing them. Wrap each bar tightly in plastic wrap, then place them in a freezer-safe container. When you’re ready to enjoy them, simply take them out and allow them to defrost in the refrigerator or at room temperature for a short period.
Tips to make Cookies and Cream Marshmallow Bars
For the best results, ensure that the butter and marshmallows are mixed thoroughly over the heat to achieve a smooth consistency. Avoid cooking them too long, as marshmallows can scorch easily, which may affect the taste of your bars. When crushing the cookies, try to keep a balance between smaller crumbs and larger chunks to provide texture.
If you’re feeling adventurous, consider adding in a pinch of sea salt to the marshmallow mixture before incorporating the cookies for a sweet and salty contrast. Also, keep an eye on the chilling time; letting the mixture chill too long could make it difficult to cut.
Variation
No major variations, but you can adjust seasonings to taste.
Nutritional Information (Per Serving)
• Calories: 150 kcal
• Protein: 1 g
• Carbohydrates: 23 g
• Fat: 6 g
• Fiber: 0 g
• Sugar: 10 g
• Sodium: 90 mg
FAQs
Q: Can I use other types of cookies instead of Oreos?
A: Yes, you can experiment with different cookies, such as chocolate chip or peanut butter cookies, for a unique flavor.
Q: How long can these bars be stored in the refrigerator?
A: The bars can be stored in an airtight container in the refrigerator for up to 4 days.
Q: Is it necessary to chill the bars?
A: Yes, chilling is essential for the bars to set properly. It helps them hold their shape when cut.
Cookies and Cream Marshmallow Bars
Ingredients
For the Bars
- 56 pieces cookies and cream biscuits (Oreos)
- 30 g unsalted butter
- 200 g mini marshmallows
Instructions
Preparation
- Line a 20cm (8in) square baking tin with nonstick baking paper.
- Break the cookies and cream biscuits into quarters (by hand or with a knife), then set aside.
Cooking
- Add the butter and mini marshmallows to a large saucepan. Warm over medium heat, stirring constantly, until fully melted and combined.
- Remove from heat, add the broken biscuits, and fold until completely coated.
Setting
- Scoop the mixture into the prepared tin and press down firmly (use a wet glass if it’s very sticky).
- Chill in the refrigerator for 1–2 hours until set, then cut into 16 bars.
