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 | wearenotmartha.com #cookiedoughbars #luckycharms #cookiedough #stpatricksday
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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
Course: Dessert
Cuisine: American
Keyword: Cookie Dough Recipes, Lucky Charms Desserts, St. Patrick's Day Dessert, St. Patrick's Day Recipes
Servings: 16 large bars or 36 small bars

Ingredients

Cereal Crust

  • 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

Buttercream Frosting

  • 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

Instructions

Cereal Crust

  • 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.

Buttercream Frosting

  • 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.

Notes

  • 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.