A Brief Description of the Recipe

Chocolate Marshmallow Shortbread Bars are a delightful twist on one of the classic cookie bars. This recipe incorporates a unique technique where you grate the sandy shortbread dough into the baking pan, inspired by the renowned baker, Dorie Greenspan. The result is an incredibly tender and fluffy cookie bar that provides that satisfying shortbread texture while satisfying chocolate cravings.

The decadent creaminess of the marshmallow filling melts perfectly into the shortbread during baking, which delivers a delicious symphony of chocolate and marshmallow flavors. Perfect for parties or family gatherings, these bars are a guaranteed crowd-pleaser that will leave everyone craving more!

Essential Ingredients for Chocolate Marshmallow Shortbread Bars

• For the Shortbread:
• 2 cups all-purpose flour (remove 2 tablespoons)*
• 1/4 cup Dutch-processed cocoa powder
• 2 teaspoons espresso powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 8 ounces unsalted butter
• 1 cup granulated sugar
• 2 egg yolks

• For the Filling:
• 7-ounce jar marshmallow creme
• 1/4 cup mini semi-sweet chocolate chips

• For Finishing:
• Confectioners sugar (for dusting)

Preparation Techniques for a Perfect Treat

Start by whisking together the flour, cocoa powder, espresso powder, baking powder, and salt in a medium bowl; set aside. Next, in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until fluffy and pale. Incorporate the egg yolks and sugar, then continue mixing until the sugar dissolves completely.

Reduce the mixer speed to low and gradually add the dry ingredients. Mix just until combined; avoid overmixing to preserve that tender texture. Next, turn the dough out onto a clean cutting board. Gather it up and cut it in half to create two thick logs wrapped in plastic wrap. Freeze these logs for about 30 minutes, or until firm but not solid.

Baking and Serving Your Chocolate Marshmallow Bars

After preheating your oven to 350°F (175°C), remove one log of dough from the freezer and grate it into a 7-inch square cake ring or an 8-inch springform pan. Ensure that you press the grated dough down lightly to fit it snugly in the corners.

Spread the marshmallow creme over the grated dough and sprinkle mini chocolate chips on top. Then, grate the second log of dough over the filling. Bake for 40 minutes, allowing the shortbread to puff up and settle while it cools. Once it’s ready, dust the top with confectioners sugar before letting it cool completely in the pan.

After cooling, cut the bars into generous squares or triangles and serve. These delectable bars can last at room temperature when kept covered but are best enjoyed fresh. Perfect for any occasion, your guests will be pleasantly surprised by the rich flavors and delightful textures.

Frequently Asked Questions (FAQ)

Can I use a different type of cocoa powder?

Yes! While Dutch-processed cocoa gives a rich flavor, natural cocoa powder can also work well. Just be aware that the flavor might be slightly milder.

How should I store leftover bars?

You can store the bars in an airtight container at room temperature for up to five days. For longer storage, consider refrigerating them to maintain freshness.