I know by looking at the recipe you’re probably thinking they must be super sweet, but they’re not–they’re just right. The toffee chips are barely noticeable, and the gooey browned marshmallows on top are just delicious.
1 cup flour
1 cup mini* semi-sweet chocolate chips
3/4 cup mini marshmallows
1/2 cup toffee chips
1/2 cup sugar
1/4 cup light brown sugar
6 tablespoons butter, at room temperature
1 teaspoon baking powder
1 teaspoon vanilla
Preheat oven to 350. Grease an 8×8 inch baking dish. In a large bowl, cream together the brown sugar, sugar and butter. Add the eggs and vanilla, beat until fluffy. Add the flour, 2/3 of the chocolate chips**, 1/2 of the marshmallows, all of the toffee bits and the baking powder until thoroughly combined. Pour into a prepared pan and bake 20 minutes or until just set. Sprinkle evenly with remaining marshmallows and chips, return to oven for an additional 5-10 minutes or until a toothpick inserted (not through a marshmallow!) comes out clean.
Rachel’s notes: *Mini chips melt faster, but regular chips would work too. **If you are using regular sized chips, you might want to add the chips after the flour so they don’t get broken up.
My notes: The store was out of the name brand marshmallows so I had to use the generic ones. Not good–they wouldn’t melt or get gooey.
Recipe from Coconut & Lime .