Marshmallow Dessert Bars (Print Version)

Fluffy marshmallow and cream cheese filling with a crumbly cookie base. A no-oven treat for warm days!

# Ingredients:

→ Crust

01 - ½ cup melted unsalted butter
02 - 1½ cups crushed vanilla wafers, shortbread cookies, digestive biscuits, or graham crackers

→ Marshmallow Filling

03 - ½ cup powdered sugar
04 - 8 oz softened cream cheese
05 - 1 teaspoon vanilla extract
06 - 2 cups mini rainbow marshmallows
07 - 1½ cups heavy cream, whipped
08 - ½ cup white chocolate chips (optional)

# Steps:

01 - Combine the crushed cookies with melted butter, then press tightly in a lined 8x8-inch dish. Place in the fridge for 10 minutes to set.
02 - Blend cream cheese, powdered sugar, and vanilla until it’s smooth. In another bowl, whip the heavy cream until it forms stiff peaks.
03 - Gently fold the whipped cream into the cream cheese blend. Then add the marshmallows and mix in white chocolate chips, if using.
04 - Pour the filling on top of the crust and spread evenly. Sprinkle some extra marshmallows on top for decoration.
05 - Cover and chill for at least 4 hours, or overnight, until firm. Slice into 12 squares.

# Helpful Notes:

01 - Toasted marshmallows can add a smoky touch.
02 - Swap with any cookie base you prefer.
03 - Try adding coconut flakes or nuts for crunch.
04 - Use marshmallows in different flavors if you like.

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