Chocolate Cashew Marshmallow Bar Cookies

Coconut Layer Cake Murder

## Ingredients

* 2 one-ounce squares of unsweetened chocolate ***(I used Baker's)***
* ¾ cup all-purpose flour ***(pack it down in the cup when you measure it)***
* ¾ cup white ***(granulated)*** sugar
* ½ teaspoon salt
* ½ cup ***(1 stick, ¼ pound)*** salted butter, softened to room temperature
* 2 large eggs
* 1 teaspoon vanilla extract
* ½ cup chopped salted cashews ***(I used Planters—measure AFTER chopping)***
* 10.5-ounce package miniature marshmallows ***(you'll use ¾ of a package—I used Kraft Jet Puffed)***
* 2 cups chocolate chips ***(I used Nestlé)***

## Directions

* Preheat oven to 350°F, rack in the middle position.

**Hannah's 1st Note: This is a lot easier with an electric mixer, but you can also make these bar cookies by hand.**

* Before you start, prepare a 9-inch by 13-inch cake can by spraying the inside with Pam or another nonstick cooking spray. Alternatively, you can line the pan with aluminum foil and spray that.

**Hannah's 2nd Note: If you decide to line your cake pan with foil, use the heavy-duty foil. Then, once your bar cookies are cool, you'll be able to lift the contents right out of the cake pan and your pan will still be clean.**

* Melt your chocolate first so that it has time to cool. Unwrap the 2 squares of unsweetened chocolate and place them in a microwave-safe bowl
* Heat the chocolate squares for one minute on HIGH. Then let them sit in the microwave for another minute.
* Take the chocolate out of the microwave and try to stir it smooth with a heat-resistant spatula. If the chocolate has melted, you're through with this step.
* If you can't stir the chocolate smooth, put it back in the microwave and heat on HIGH in 20-second increments with 20-second standing time until you can stir it smooth.
* Set the bowl with the melted chocolate on the counter to cool while you mix up the rest of the recipe.
* Combine the flour, sugar, and salt in the bowl of an electric mixer. Beat them together on SLOW speed until they're combined.
* Add the softened butter to the bowl. Beat on SLOW speed until the butter is well incorporated.
* Turn the mixer up to MEDIUM speed and beat the mixture until it is light and fluffy.
* Crack the eggs and add them to the bowl one at a time, beating on MEDIUM speed after each addition. Again, make sure the resulting mixture is light and fluffy.
* Cup your hands around the bowl with the melted chocolate squares. If it's warm to the touch but not so hot it might cook the eggs, add the chocolate to your mixture. Beat until everything is well combined.
* Turn your mixer down on LOW speed and add the vanilla extract and the half-cup of chopped cashews. Mix everything in thoroughly.
* Transfer the batter to your prepared 9-inch by 13-inch cake pan and smooth the top as evenly as you can with a rubber spatula.
* Bake at 350°F for 20 minutes.
* Take the pan from the oven and immediately pour the miniature marshmallows in a single layer over the top. This should take about three-quarters of a 10.5-ounce bag. Work quickly to spread the marshmallows out as evenly as you can.
* Cover the pan with heavy-duty foil crimped down tightly over the sides, or with a spare cookie sheet that entirely covers the top of the cake pan. Leave that in place for 20 minutes. You want the miniature marshmallows to melt on the bottom and attach themselves nicely to the top of your bar cookies.
* When 20 minutes have passed, melt 2 cups of semisweet chocolate chips in the microwave on HIGH for 2 minutes. Let them cool in the microwave for another 2 minutes and try to stir the chips smooth. If you can't, microwave them again in increments of 30 seconds with 30 seconds of standing time in the microwave until you can stir them smooth.
* Spread the melted chocolate over the marshmallows as evenly as you can with a heat-resistant rubber spatula. Then set the pan on a wire rack to cool.
* When the bar cookies are cool and the chocolate on top has hardened, cut them into brownie-size pieces and serve. If you want to hasten the hardening of the chocolate, slip the pan into the refrigerator for thirty minutes or so, then take it out to cut the bar cookies.
* Arrange the bar cookies on a pretty platter and serve for a luscious treat. You can store any leftovers in a tightly-covered container, but Lisa and I bet there won't be any left!

Yield: Each pan makes approximately 24 bars.