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Frosted Cookie Brownies

 Frosted Cookie Brownies
Years ago, my children and I came up with these bars by combining two of their favorite treats. With a crisp cookie crust and a fluffy frosting, these brownies are the most requested treats at our house.
15 ServingsPrep: 30 min. Bake: 40 min. + cooling

Ingredients

  • 1 tube (18 ounces) refrigerated chocolate chip cookie dough
  • 3 cups miniature marshmallows
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 cup butter, cubed
  • 4 eggs
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup chopped walnuts
  • FROSTING:
  • 2 cups miniature marshmallows
  • 6 tablespoons milk
  • 1/4 cup butter, softened
  • 2 ounces unsweetened chocolate
  • 3 cups confectioners' sugar

Directions

  • Press cookie dough into a greased 13-in. x 9-in. baking pan. Bake at
  • 350° for 10 minutes.
  • Meanwhile, in a large saucepan, combine the marshmallows, chips and
  • butter; cook and stir over low heat until melted and smooth.
  • Transfer to a large bowl; cool. Beat in eggs and vanilla. Combine
  • the flour, baking powder and salt; gradually stir into marshmallow
  • mixture. Stir in nuts.

2 of 2

Frosted Cookie Brownies (continued)

Directions (continued)

  • Spread over cookie crust. Bake for 30-35 minutes or until a toothpick
  • inserted near the center comes out clean. Cool on a wire rack.
  • For frosting, in a small saucepan, combine the marshmallows, milk,
  • butter and chocolate. Cook and stir over low heat until smooth.
  • Remove from the heat; beat in confectioners' sugar until smooth.
  • Frost brownies. Cut into bars. Yield: 15 servings.
Nutritional Facts: 1 serving (1 piece) equals 654 calories, 36 g fat (17 g saturated fat), 107 mg cholesterol, 309 mg sodium, 81 g carbohydrate, 3 g fiber, 8 g protein.