Snowdrift Bars
Indulge in the dreamy decadence of Snowdrift Bars, a heavenly treat that combines gooey marshmallows, toasted coconut, and rich white chocolate atop a buttery cookie base. These irresistible dessert bars are a showstopper, perfect for holiday gatherings or any occasion that calls for a sweet indulgence. With layers of texture and flavor, from the golden chewy cookie layer to the cloud-like marshmallows and sweet, nutty coconut, every bite feels like a winter wonderland. The finishing touch? A delicate drizzle of melted white chocolate, adding an elegant flair to these easy-to-make delights. Ready in under an hour, these Snowdrift Bars are sure to become a crowd favorite that balances nostalgia with a crisp, modern twist. Perfect for cookie trays, dessert tables, or a simple homemade treat, this recipe is a must-try for marshmallow and coconut lovers alike!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 cups Mini marshmallows
- 1.5 cups Sweetened shredded coconut
- 1 cup White chocolate chips
- 1 teaspoon Vegetable oil
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with aluminum foil or parchment paper, leaving an overhang for easy removal. Lightly grease the foil or parchment paper.
In a large mixing bowl, cream the unsalted butter, granulated sugar, and brown sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated. Then add the vanilla extract and mix until combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually incorporate the dry mixture into the wet ingredients, mixing just until combined to form a soft dough.
Spread the dough evenly into the prepared baking pan. Use a spatula or your hands to smooth it into an even layer.
Bake in the preheated oven for 18-20 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with minimal crumbs.
Immediately after removing the pan from the oven, scatter the mini marshmallows evenly across the hot base. Return the pan to the oven for 2-3 minutes, just until the marshmallows are puffy but not browned.
Sprinkle the sweetened shredded coconut evenly over the melted marshmallows, lightly pressing it down to ensure it adheres.
Allow the bars to cool completely in the pan on a wire rack.
In a microwave-safe bowl, combine the white chocolate chips and vegetable oil. Microwave in 15-second intervals, stirring after each interval, until smooth and melted.
Drizzle the melted white chocolate over the cooled bars in a zigzag pattern using a spoon or piping bag.
Once the chocolate has set (you can speed this up by placing the pan in the refrigerator for 10-15 minutes), use the foil or parchment overhang to lift the entire block of bars out of the pan.
Cut into 16 squares and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 100 mg | 4% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 37.6 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 97 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
