These soft and gooey cookie and marshmallow bars are as irresistible to eat as they are to look at! A simple, store-bought sugar cookie dough becomes a festive and fun Easter treat when topped with a layer of lemon-flavored homemade marshmallow. Easy enough for the kids to make and pretty enough to grace your Easter table, you’ll have a hoppin’ dessert even the Easter Bunny will approve of.
Makes 24 bars
1 16.5 oz. tube refrigerated sugar cookie dough
1 C. water
1 three ounce package lemon flavored gelatin dessert
2/3 C. sugar
1/4 C. light corn syrup
1/4 tsp. salt
6 drops yellow food coloring
2 Tbls. pastel sprinkles
Preheat oven to 350 degrees. Spray a 9×13 inch pan with cooking spray, line with parchment that is cut large enough to hang over the sides of the pan. Spray parchment thoroughly with cooking spray.
Press sugar cookie dough evenly into the bottom of the pan and bake for 16 to 18 minutes, until set. Allow cookie to cool completely.
In a medium saucepan, bring water to a simmer. Add the package of flavored gelatin dessert and stir over heat until dissolved. Add sugar and stir again to dissolve. Remove mixture from heat and stir in corn syrup and salt.
Refrigerate mixture for 20 minutes, just until it’s barely still warm to the touch. Then, pour into the bowl of a stand mixer or mixing bowl and beat with whisk attachment for 6-10 minutes until opaque and fluffy. The gelatin will become a very pale yellow once it’s turned to marshmallow, so add food coloring and mix on low until it’s the shade of yellow you like.
Spread the marshmallow mixture evenly over the cooled cookie. Use a spatula to get it as smooth as possible, then scatter the sprinkles over the surface.
Refrigerate for at least 2 hours to allow marshmallow to set up. When ready to serve, lift bars out of the pan by the parchment. Cut into 24 squares with a sharp knife.