Toasted Marshmallow Peanut Butter Cookie Bars
Total Time
1 hour
Prep Time
30 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(0)
Ingredients
16 bars
- 1 2/3 cup (210g) all purpose flour
- 1 tbsp cornstarch
- 1/2 cup (60g) old fashioned rolled oats, lightly ground in a food processor
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (200g) creamy peanut butter (like Jif or Skippy)
- 1/2 cup (110g) unsalted butter, room temp
- 1/2 cup (100g) light brown sugar, packed
- 1/4 cup (55g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 large egg whites
- 1/2 cup (100g) granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
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Preparation
Step 1
Preheat the oven to 350F and grease an 8×8 baking dish. Line the bottom and sides with a sheet of parchment paper and allow it to hang over the edges. This will make it easy to lift out the bars once they’ve baked and cooled.
Step 2
Whisk together the flour, cornstarch, oats, baking soda, and salt and set aside.
Step 3
In a large bowl, mix together the butter and peanut butter until smooth. It’s best to use a hand mixer or a stand mixer fitted with the paddle attachment.
Step 4
Mix in the sugars until combined, followed by the egg and vanilla.
Step 5
Lastly, dump in the dry ingredients and mix to combine.
Step 6
Press the dough into the baking pan and bake for 25-30 minutes or until the edges are golden brown.
Step 7
Allow the bars to cool completely, still in the pan, then make the marshmallow meringue topping.
Step 8
Add the egg whites and sugar to the bowl of a stand mixer. If you don’t have a stand mixer, make sure to use a heat safe bowl.
Step 9
Place the bowl over a pot of simmering water (filled about 1/2-1/3 of the way full). Make sure it doesn’t touch the water and don’t let the water come to a boil. Whisk occasionally until the sugar is completely dissolved (about 10 minutes). To test, rub some of the mixture between your fingers. If you still feel sugar granules, keep it over the heat until you can no longer feel those granules.
Step 10
Transfer the bowl to the stand mixer with the whisk attachment and whip on high speed. As it turns white and opaque, add in the cream of tartar and vanilla. Keep whisking until it’s thick and glossy. To test, dunk the whisk into the bowl and pull it out. When you turn it right side up, the meringue should still stand straight.
Step 11
Spread the meringue onto the cooled cookie bars. Use a kitchen torch to lightly toast the top (if you don’t have one, you can omit this step).
Step 12
Slice and enjoy!
Step 13
Save recipe for the next time?
Chef's notes
Using regular creamy peanut butter will provide the same exact results every time.
Make sure to measure your flour properly. If you have a food scale, weigh it. If not, spoon the flour into the measuring cup and level it off with a flat edge.
Using quick oats can be an option if you choose not to ground them.
Over mixing can lead to tough bars.
The egg whites were cooked in bain-marie so they are completely safe to eat.
