Toffee popcorn Marshmallow Chocolate Chip Cookie Bars After finding the Werthers Original caramel corn popcorn (Toffee Popcorn as we call it in the UK, I wanted to make something crazy and delicious. These bars are fast and easy to make, and the dough for the chocolate chip cookie layer is the easiest chocolate chip cookie dough youll ever make - you dont even need a stand mixer. The chocolate chip cookie layer is soft and fluffy. On top of the cookie base, the marshmallows are like soft little pillows, and make the perfect gooey bed for the caramel corn. Its crunchy, buttery, salty and sweet, and makes a wonderful contrast to the fluffy marshmallows and soft cookie base. Something for everyone. Chocolate chip cookies. Marshmallows. Caramel corn and chocolate. If your a butter popcorn fan or even salty put that on the top instead of the caramel corn for your own preferred flavor. YIELD: one 8-by-8-inch pan, 9 to 12 generous squares INGREDIENTS: Cookie Base 1/2 cup (4oz) unsalted butter, melted 1 large egg 3/4 cup (6oz) light brown sugar, packed 1/4 cup (2oz) granulated sugar 1 tablespoon vanilla extract 1 3/4 (14oz) cup all-purpose flour 1 1/2 teaspoons cornstarch 3/4 teaspoon baking soda pinch salt, optional and to taste 1 cup (8oz) semi-sweet chocolate chips, divided Topping 2 cups (16oz) mini marshmallows 2 cups (16oz) Werthers Original Caramel Popcorn (or your choice of popcorn) 1/4 cup (2oz) semi-sweet chocolate chips, melted for drizzling DIRECTIONS: Preheat oven to 350F. (180C) Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside. Cookie Base - To a large microwave-safe mixing bowl, add the butter and heat to melt, about 1 minute on high power. Allow the butter to cool momentarily so you dont scramble the egg. Add the egg, sugars, vanilla, and whisk to combine. Add the flour, cornstarch, baking soda, optional salt, and stir until just combined; dont overmix Fold in 3/4 cup (6oz) chocolate chips. Turn dough out into prepared pan, pushing it into the corners and smoothing it with a spatula or pressing into place with your fingers to form an even, flat layer. Evenly sprinkle remaining 1/4 cup (2oz) chocolate chips over the top, pressing them very lightly into the dough with your fingers. Bake for 18 to 20 minutes, or until top has set and a toothpick inserted into the center comes out mostly clean. Its okay if its quite pale, light, and possibly a touch underdone in the center because the pan goes back into the oven for another 8 minutes or so; dont overbake now. Topping - Evenly sprinkle marshmallows over the cookie layer. Evenly sprinkle the caramel corn over the marshmallows. Return pan to oven and bake for about 7 to 9 minutes, or until marshmallows have puffed slightly and have softened, but dont bake to the point theyre browning because you may scorch the caramel corn. After removing pan from oven, using a hot mitt gently press the caramel corn down into the softened marshmallows to encourage it to become anchored and stick; set pan aside. In a small microwave-safe mixing bowl, add 1/4 cup (2oz) chocolate chips and heat to melt, about 1 minute on high power. Stop to stir. Heat in 15-second bursts until chips can be stirred smooth. 15 seconds is likely all theyll need. Using a spoon, evenly drizzle melted chocolate over the bars. Allow bars to cool in pan for at least 2 hours, or overnight, before slicing and serving; do not slice into bars that havent cooled and set up because they will be very messy. Bars will keep airtight at room temperature for up to 1 week.
Posted on: Tue, 05 Nov 2013 16:57:16 +0000
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