Ingredients
Scale
- 1 2/3 cups all-purpose flour
- 3 cups quick cooking oats
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 stick unsalted butter, room temperature
- 1 cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 heaping cups mini peppermint marshmallows
- 1 ½ cups carob or dark chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line an 8-inch square pan with parchment paper, leaving overhang for easy removal later.
- In a large bowl, cream the butter and sugars until light and fluffy. I did this by hand but a hand or stand mixer will work as well. Beat in the eggs one at a time followed by the vanilla.
- Add the flour, oats, baking soda, and salt. Stir until a soft dough is formed. Press about half the dough into the bottom of the prepared pan. Top with the marshmallows and chips. Spread clumps of the remaining dough on top, covering as much of the filling as possible.
- Bake for about 30 minutes, until golden brown on top and bubbling. Cool in pan at least 30 minutes before serving. Bars may be stored in an airtight container at room temperature for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Reheat or thaw in the microwave 30 – 60 seconds.
Notes
Recipe adapted from Spoon Fork Bacon
- Prep Time: 20 minutes
- Cook Time: 30 minutes