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.
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Makes: 16 large bars or 36 small bars
Ingredients
Cereal Crust
- 3 cups toasted oats from Lucky Charms (no marshmallows)
- ¼ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted
Lucky Charms Cookie Dough
- ¾ cups ( 1 ½ sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 2 Tbsp vanilla
- ¼ tsp salt
- 1 ½ 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
- ⅛ tsp salt
- ½-3/4 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.
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