Cookie Bars with Added Frosting
I love cookie bars. They’ve got all the flavor of a cookie, but since they’re cooked in a dish and not all exposed to the air, they’ve got all the squidginess of brownies. A perfect combination. So when my birthday came up and I had an excuse to bring something baked in to work, I went with Cookie Madness’s Big Batch Chocolate Chip Bars.
But when they came out of the oven, they looked a little sad and lonely:
I couldn’t decide what to do about it, until at the last minute I decided to frost them (and was almost late to work because of it).
The recipe that follows is mostly the same as the one on Cookie Madness, but I used the half recipe.
Big Batch Chocolate Chip Bars
- 4 oz (one stick) butter
- 1/2 cup white sugar, then another 1/8 cup
- 1/2 cup brown sugar, packed
- 2 eggs
- 1/2 tbsp vanilla extract
- 1 3/4 cup all-purpose flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- semisweet chocolate chips to taste (keep adding them until the dough looks chippy enough)
Preheat oven to 350º.
Then it’s the usual cookie routine: Mix dry ingredients in one bowl. In another, cream together butter, white sugar, brown sugar. Mix in eggs, then vanilla, then dry ingredients. Stir in chocolate chips. Spread into a greased 13×9″ pan. Bake about 20 minutes (but check on it!).
For the frosting:
- 2 cups chocolate chips
- 3 cups marshmallows
- 3 tablespoons butter
Microwave all three ingredients together in a bowl until melted, stir. Pour on top of cooled cookie bars and spread with spatula.