Lucky Charms Cookie Dough Bars
These Lucky Charms Cookie Dough Bars are a magically delicious dessert consisting of three layers: a sweet and buttery cereal crust, a marshmallow packed cookie dough middle, and a simple buttercream frosting top.
Prep Time30 mins
Chill Time1 hr 15 mins
Servings: 16 large bars or 36 small bars
- 3 cups toasted oats from Lucky Charms (no marshmallows)
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
Lucky Charms Cookie Dough
- 3/4 cups ( 1 1/2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 2 Tbsp vanilla
- 1/4 tsp salt
- 1 1/2 cups Lucky Charms marshmallows
- 2 cups all-purpose flour (see note about baking)
- 5 Tbsp whole milk
- 4 Tbsp unsalted butter, room temperature
- 1 cup confectioners' sugar
- 2 tsp vanilla
- 1/8 tsp salt
- 1/2-3/4 cup Lucky Charms marshmallows
Put toasted oats cereal and sugar in a food processor and blend until it turns into fine crumbs. Pour in melted butter and pulse a few times until well blended.
Line an 8x8 baking pan with foil and lightly coat with cooking spray. Pour cereal crumbs into baking pan and press down into even layer on bottom of pan.
Place pan in freezer for 30 minutes while you prepare the cookie dough.
Lucky Charms Cookie Dough and Assembly
In the bowl of a mixer or in a large bowl with a hand mixer, cream butter and sugar on medium speed until light and fluffy, 3-4 minutes.
Add vanilla and salt and blend until combined. Stir in Lucky Charms marshmallows.
With mixer on low, slowly add flour to bowl until well combined. Keep mixer on low and add milk in until dough comes together.
Remove pan with cereal crust from freezer and press cookie dough into an even layer over crust.
Spread buttercream frosting over the top of the cookie dough and smooth evenly with a spatula. Press additional marshmallows onto the top of the frosting.
Place pan in fridge chill for at least 45 minutes. Once chilled, remove bars from pan by lifting foil. Using a sharp knife, slice into squares. You can cut large squares and get about 16 or small squares and get about 36.
In the bowl of an electric mixer or in a large bowl with a hand mixer or whisk, beat together butter and confectioners's sugar.
Mix in vanilla extract and salt. You can add food coloring if you want to make the frosting a fun color, but I kept mine white.
- To ensure flour is safe for eating (raw flour can cause foodborne illness), you can toast it. Just spread flour on a baking sheet and bake at 350 degrees for about 5 minutes.
- I recommend keeping these bars in the fridge in an airtight container.