Over the Top Bars

The weirdest thing is that I've been making these bars since 5th grade and I've never posted them! In fact, these bars won the Cookie Contest at Brookside Elementary in 2009! So I'm bringing them back. Loud and Proud!

I make them every so often and they are always the most popular dessert in any venue!

 This time, I was ably assisted by Owen. He stood by, waiting for scraps. Of course, he got none. But look at that FACE!

You will start off by covering a 13X9 pan with tin foil and buttering it. Then take cookie batter (supermarket or home made is equally fine) and press it down on the bottom of the pan to form the crust. Then the next layer is the cream cheese filling layer. Just smear it all over the crust. Then sprinkle the chocolate chips and bake.

 When it comes out of the oven, you will see the chips melted into the cream cheese filling layer. Next, cover the whole dish with mini marshmallows! YUM! Put it back in the oven for 2 minutes to let the marshmallows melt and puff up! After it comes out of the oven for that final time, you let it cool for 30 minutes and then drizzle the chocolate frosting on the top. 

                               

 Then you let it cool more in the refrigerator and cut it into bars to serve. 

A-M-A-Z-I-N-G! 

  

 Can you see those LAYERS?

Cookie Base: 
1 roll of refrigerated cookie dough
Filling:
1 package of cream cheese, softened (8 ounces)
1/2 cup white sugar
1/4 cup butter, softened
2 Tbs flour
1 tsp vanilla
1 egg
1 cup semisweet chocolate chips (6 ounces)
2 cups min marshmallows
Frosting:
1/4 cup butter
1/8 cup unsweetened baking cocoa
2 and 1/2 Tbs milk
1 and 1/2 cups powdered sugar
1/2 tsp vanilla

Heat oven to 350 degrees. Line 13x9 pan with tin foil and then butter or spray with cooking spray. 
Press the cookie dough into the bottom of the pan. Set aside.
In a large bowl, beat the cream cheese, sugar, 1/4 cup butter, flour, 1 tsp vanilla dn the egg with an electric mixer on medium until it's smooth. Spread evenly over the cookie dough base. Sprinkle with the chocolate chips.
Bake for 26-28 minutes, until the filing is set. Sprinkle with the marshmallows. Bake 2 minutes more.
Cool for 30 minutes on a cooling rack.
Prepare the frosting while it's cooling. In a 2 quart sauce pan, melt 1/4 cup butter over medium heat. Stir in cocoa and milk. Heat until it starts to thicken. Remove from heat. With a whisk, gradually stir in the powdered sugar until well blended. Stir in 1/2 tsp vanilla. Immediately drizzle over the bars. 
Refrigerate for 2 hours or until chilled. Cut into bars. 
Store covered in the fridge. 

This recipe was adapted from Hostess with the Mostess's Over the Top Brownies. Her version is heavenly too!