8ouncesbittersweet chocolate4 ounces melted and 4 ounces coarsely chopped
1 13ozjar of marshmallow cream room temperature
Instructions
Butter a 9x9 baking pan, set aside.
Preheat oven to 350 degrees F.
COOKIE DOUGH:
In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
Using an electric mixer, beat butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition; mix in vanilla.
Combine espresso powder and melted chocolate; beat into butter mixture.
With mixer on low, gradually add flour mixture; mix just until combined.
Fold in chopped chocolate.
ASSEMBLY:
Press 2/3 of the cookie dough gently into the prepared pan to form the bottom of the bar.
With off-set spatula spread the marshmallow cream evenly over the cookie dough layer.
With the remaining dough, press dough into thin pieces and lay over the top of the marshmallow. Not all the marshmallow will be covered, this is ok, you want the marshmallow to show through.
If desired you can gently push a few extra chocolate chips onto exposed marshmallow as I did for the photos.
Bake 25 minutes. Let cool.
Notes
Martha Stewart Dark Chocolate Espresso Cookie adapted for this recipe.