The bars are fast and easy to make, and the dough for the chocolate chip cookie layer is the easiest chocolate chip cookie dough you’ll ever make – you don’t even need a mixer. The chocolate chip cookie layer is soft and tender, with just a slight amount of chewiness near the edges. The chocolate chips add nice bursts of chocolate flavor, while not overpowering the buttery, flavorful dough. On top of the cookie base, the marshmallows are like soft little pillows, and make the perfect squishy perch for the caramel corn. It’s crunchy, buttery, crispy, salty-and-sweet, and makes a wonderful contrast to the fluffy marshmallows and soft cookie base.
¼cupsemi-sweet chocolate chipsmelted for drizzling
Instructions
Preheat oven to 350F. 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 don’t 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; don’t overmix
Fold in 3/4 cup 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 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. It’s okay if it’s 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; don’t 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 don’t bake to the point they’re browning because you may scorch the caramel corn.
After removing pan from oven, using a hot mitt or being extra careful and using your palm, 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 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 they’ll 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 haven’t cooled and set up because they will be exceedingly messy. Bars will keep airtight at room temperature for up to 1 week.