I’m a proud big sister! My brother graduated this winter with 2 associate degrees! He is the hardest worker I know, and I am unbelievably proud.
Charlie is a, um…picky eater. He has the oddest tastes of anyone I’ve ever met. He’s not always super into sweets, but he does clear my pantry out of any white chocolate and marshmallows I may have on hand pretty much every time he comes over. They are his two favorite things, and they are definitely two things I can get behind!
To celebrate his accomplishment, I made a simple dessert putting his favorite things together. The cookie layer is thick and soft, then it’s topped with melty white chocolate and browned marshmallows for a winning combination of flavors and textures.
White Chocolate Marshmallow Cookie Bars
yield 16 servings
- 1 and 1/4 cups white whole wheat flour
- 1/4 tsp baking powder
- dash salt
- 1/4 cup apple butter
- 1/2 cup brown sugar, packed
- 1 egg white
- 1 tbsp nonfat Greek yogurt
- 1 tsp vanilla extract
- 3/4 cup white chocolate chips
- 1 cup mini marshmallows
- Preheat oven to 375. Spray a 9×9 pan with cooking spray.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside. In a large bowl, beat together apple butter, sugar, egg white, Greek yogurt and vanilla until well combined. Slowly, add in flour mixture and continue beating until incorporated.
- Transfer dough to prepared pan and use a greased piece of parchment paper to gently and evenly press dough into the pan.
- Bake for 10-12 minutes until golden and set in the center. Evenly sprinkle white chocolate chips on top, followed by marshmallows.
- Broil for 2-3 minutes until marshmallows are browned and puffy. Pay close attention during this step–they can burn quickly if left in too long. Cool completely, and serve.