Easter Fudge Cookie Bars
Author: www.MomsAndMunchkins.ca
- Sugar Cookie Base:
- ¾ cup butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2¼ cups flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 3 tablespoons sprinkles
- Fudge:
- 2.5 cups semi-sweet chocolate chips
- 1 can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup chopped marshmallow PEEPS (or just regular mini marshmallows)
- 1 cup crispy rice cereal
- various candies like chocolate coated candies and sprinkles
- Sugar Cookie Base:
- Preheat oven to 350F.
- Line a 9" square pan with parchment paper in the bottom and up the sides (it will help you remove the bars from the pan later).
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Mix in the eggs and vanilla.
- Add flour, baking soda and baking powder. Beat just until mixed.
- Stir in sprinkles.
- Press cookie dough into the pan evenly.
- Bake for about 20 minutes.
- Remove from oven and allow to cool slightly before topping it with fudge.
- Fudge:
- On the stovetop, melt chocolate and condensed milk together in a pot over medium heat. Stir just until smooth. Stir continuously so it doesn't burn.
- Remove from heat.
- Add vanilla and stir well to mix.
- Add marshmallows and crispy rice cereal and stir until well mixed.
- Spread fudge evenly over the top of the cooked sugar cookie base.
- Sprinkle candies & sprinkles over top of the fudge and press down on the candies to push them into the fudge.
- Let it set in the refrigerator for at least 2 hours before serving.
- Lift from pan and cut into pieces. Store in the refrigerator.
Recipe by Moms & Munchkins at https://www.momsandmunchkins.ca/easter-fudge-cookie-bars/
3.5.3226