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Marshmallow Shortbread Bars

If there’s anything better than shortbread it might just be shortbread loaded with lots of goodies. These marshmallow shortbread bars have a crisp, buttery layer of shortbread on the bottom, followed by a layer of melted chocolate, then a layer of jam, and finally a layer of marshmallows browned to perfection in the broiler. This combination makes these a really special treat, one that is super satisfying to bite into.

To begin making this recipe you’ll make the shortbread layer. Unlike a Scottish shortbread, this dough is kind of soft and sticky. To avoid it clinging to your fingers you’ll need to wet your hands before working the dough to be level on the bottom of the pan.

Marshmallow Shortbread Bars

Once your first layer is baked then you spread on some chocolate chips. These melt in the oven to become your chocolate layer.

Marshmallow Shortbread Bars

The next layer is jam or jelly of your choice. I used orange marmalade here because I thought it would balance out the sweetness of the bar nicely- and it did! The marshmallows add a lot of sweetness to the bars which for me was too sweet when I used raspberry preserves.

Marshmallow Shortbread Bars

You see, I had added my marshmallows and put the pan in the oven to get browned on top. Instead, the marshmallows burned in only about 2 minutes! So, learn from my mistakes here: set the pan on the center rack (not the top), set the broiler to low (not high), and only leave them in for about 60-90 seconds. As soon as you see them browning even a little take them out!

Marshmallow Shortbread Bars

In my case it worked out well because in my do-over I was able to select a jam that was more to my taste. I could also see almond or peanut butter working really nicely instead of jam, too. This recipe is highly customizable to your palette and to what you have on hand in your cupboard which makes it an ideal treat to whip up on a whim. People will think you spent a lot more time and effort on this recipe than you actually did!

Makes 20 bars

45m prep time

30m cook time

276 calories

5
Rated 5 out of 5
Rated by 1 reviewers

Allergens: Wheat, Gluten, Milk, Eggs

For the shortbread base:
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 3/4 cup all-purpose flour
  • 3/4 teaspoon salt
For the topping:
  • 1/2 cup jam or nut butter of your choice
  • 3/4 cup chocolate chips
  • 1 3/4 cups mini marshmallows
Preparation
  1. Preheat oven to 350˚F. In a food processor cream together butter and sugar. Add in egg and vanilla and pulse to combine. Mix together flour and salt in a large bowl. Pour flour mixture into food processor and pulse until a crumbly mixture forms and then holds loosely together.
  2. Turn out dough into a greased 9"x13" baking pan. Wet fingers and press dough into 4 corners of pan and until level and packed all over. Bake on middle rack for 25-30 minutes or until just barely browning around the edges.
  3. Sprinkle chocolate all over shortbread and return to oven for 3 minutes to melt. Spread with back of spoon and then allow to sit for 10 minutes.
  4. Microwave jam for 20-30 seconds to soften. Spoon jam on top of chocolate, then top with marshmallows in a single layer. Bake for 4 minutes, then place under broiler on low (on middle rack) for 60-90 seconds to toast marshmallows. Do not step away from the oven until marshmallows are done. Allow to cool for 10-20 minutes before cutting into squares to serve.

Recipe adapted from Good Stuff.

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