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My husband is always telling the kids stories about a chocolate mountain. He’s made up this crazy story about a chocolate mountain that exists–who knows where (besides, if there were a chocolate mountain, I would have gnawed half of it away by now). For the longest time, the kids totally bought it. Now that they are older, the jig is up. But, we can pretend that the kitchen is filled with a chocolate mountain, at least for now, right?
The Chocolate Mountain Marshmallow Cookie Bar is one of the easiest things I’ve made so far. It’s a fun treat that is a bit over the top with all of the oozing chocolate and marshmallows.
The great thing about this cookie bar is that it is so versatile. You can use chocolate frosting, vanilla, cream cheese frosting, or any other flavor you choose. You can also use chocolate chip cookies, white chocolate chips, or change them out with pumpkin chip cookies around the fall holidays.
The printable recipe, with measurements, is listed at the end of the post.
Step 1: Press the chocolate chip cookie dough into the bottom of a pan. (I chose to use a 9″ x 9″ pan because I like things thick. You can easily use a 13″ x 9″ pan, as well). I also used tin foil in the pan, so I could lift it out when it was completely done. It’s just easier to cut that way. I sprayed the tin foil with some butter spray, as well.
You can make the dough, or use store bought dough. Either way, will work. Store bought is faster.
Bake for approximately 20-25 minutes on 350-degrees. If your batter is thick, it might take longer. Cook it until a cake tester comes out clean, in the center.
Step 2: Once your giant cookie has cooked and cooled, spread the frosting over the entire thing. Try not to eat too much of the frosting, so you have enough to cover the cookie. This is always an issue for me, because it’s just so darn good.
Step 3: Sprinkle some marshmallows on top.
Step 4: Sprinkle some chocolate chips on top.
Place back in the oven for just a few minutes. Stay close by because the marshmallows will burn fast. Whatever you do, don’t be like me and put the oven on broil and wash a mere two dishes. You will burn them. Trust me on this. Setting the stove to about 350-degrees, and watching them closely is a good plan.
Let them cool and then enjoy! If you pull the bars out and cut them before it’s cooled, you will have flowing chocolate for days. So, unless you’re ok with people walking in the room and seeing you lick all the chocolate off the tin foil (of course, this would never be from experience) you just need to let it cool all the way.
Isn’t she a beautiful creation? One of these little babies will fill you up, too. They are rich.
Let me know how yours turn out. I’d love to see pictures if you do something differently!
- 2 - 16-oz. pkgs. chocolate chip cookie dough.
- 1 pkg. small marshmallows
- 12-oz. pkg. semi-sweet chocolate chips
- 16-oz. chocolate frosting
- Preheat the oven to 350-degrees.
- Line a 9" x 9" OR 13" x 9" baking pan with tinfoil.
- Spray the tin foil with butter-flavored cookie spray.
- Press the remade cookie dough into the bottom of the pan.
- Bake for approx. 20-25 minutes. (If the dough is thick, it may take longer. Check every five minutes for doneness with a cake tester).
- Let the cookie dough cool.
- Spread the frosting on top of the cookie dough.
- Sprinkle marshmallows across the top of the frosting (as much or as little as you'd like).
- Sprinkle chocolate chips on top of the marshmallows (as much or as little as you'd like).
- Place in a warm oven until the marshmallows and chocolate chips begin to melt.
- Let the treat cool.
- Lift the tin foil to remove and cut the treats.