Preheat oven to 350 degrees. Line a 9-by-9-inch pan with parchment paper.
Recipe
Author
Hy-Vee Test Kitchen
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Description
You'll be on cloud nine after eating these marshmallow fluff-topped cookie bars! Using premade cookie dough saves time and gets you closer to enjoying this yummy dessert.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (16-oz.) pkg. Crav'n Flavor sugar break n' bake cookie dough | ||
| 1 (10-oz.) Hershey's Kisses strawberry ice cream cone | ||
| 2 (7-oz.) jars Hy-Vee marshmallow crème | ||
| 1 (6-oz.) pkg. Hy-Vee strawberry yogurt mini pretzels | ||
| Arcoiris marshmallow shortbread cookies | ||
| 1 c. freeze dried raspberries | ||
| Rainbow sprinkles, for garnish |
Things To Grab
- 9-by-9-inch baking pan
- Parchment paper
Directions
Press sugar cookie dough into prepared pan. Press strawberry kisses into dough and bake for 12 to 15 minutes.
Remove from oven and cool completely.
Spread marshmallow fluff over cooled cookie dough. Sprinkle with chopped pretzels, whole pretzels, chopped kisses, marshmallow shortbread cookies, and freeze-dried raspberries. Garnish with rainbow sprinkles, if desired.
Refrigerate for 1 hour before serving.
Recipe Source:
Cookie Dough Marshmallow Bars Episode