Friday, July 20, 2012

Bourbon Marshmellow Cookie Bars


How was your day?

 Mine was good. I did things like sleep till 845, which was totally needed after 3 days of working in a row. Yeah, it was tough. I took a very antsy Pete for a much needed walk. I weeded my garden and straightened out the tomatoes. They got a little beat up in the storm we had a couple of nights ago. Poor tomatoes. They feel better now.

Oh, but that wasn't all I did. I did things like bourbon marshmallow cookie bars. Oh, hi there! See, I knew you'd come back to me. I know, tomatoes are like trey boringgggg. Bourbon marshmallow cookie bars, much much more interesting! And OK, here's the other part, I even made the marshmallow's!?! Shut the front door! I made marshmallow's people! Like from scratch. Then I added bourbon to them. I know I know. I'm crazy. But you love it, come on, admit it.

Marshmallow's are surprisingly easy to make. But Clarissa, you say that about everything! Hey wait, have we forgotten the Indian food fiasco? Clearly, not everything is easy. It should be though. We'll talk about that another day. Back to marshmallow's, no really, easy! You mostly just stand around the kitchen, ignoring all the dirty dishes and the empty dishwasher, while things beat in the mixer.

Do you know what I listened to while making the marshmallow's? If you lived around me you would, because I played it very very loudly. Sorry neighbors. I played MJ's Beat It. I know, totally perfect, right? I mean, what would be more appropriate to listen to while you (aka your mixer) literally beats the daylights out of sugar, gelatin, and egg whites? Um, nothing. So Beat It! Just Beat It! Beat it!

 Bourbon Marshmallow Cookie Bars
Serves ALOT


3 1/2 packets of Gelatin
1/2c Cold water
1/2c Cold bourbon
1/2c Light corn syrup
2c Granulated sugar
1/4 tsp Salt
1 tbsp Vanilla extract
2 Egg whites

1. Hopefully you have a stand mixer because this is infinitely easier with a stand mixer. Just throwing that out there now people. In a big bowl place the gelatin and cold water. Stir it to make sure there are no gelatin clumps in it. Set it aside.
2. In a medium pot attach your candy thermometer. Add the bourbon, sugar, and corn syrup. First, on low, dissolve the sugar into the bourbon and corn syrup. Once dissolved, turn the heat up to medium and boil until 240F. This takes about 6-8 minutes. During this time the sugar mixture will turn light brown, don't worry the marshmallows will turn out white.
3. With the whisk attachment beat the gelatin-sugar mixture for around 8-12 minutes until white, fluffy, and all kinds of sticky.
4. About half way through this process beat the egg white until stiff peaks. I'm really hoping that on top of having a stand mixer you also still have your hand mixer, because otherwise you'll have to finish beating the gelatin-sugar mixture, then clean the beaters, which are a sticky sticky messy, in order to beat the egg whites.
5. OK, the gelatin-sugar mixture has been beaten for 8-12 minutes until huge and white and fluffy. The egg whites have been beaten to stiff peaks. Add the egg whites to the gelatin-sugar mixture and the vanilla extract. Beat until combined.
6. Well grease a 9x13 pan. Dust thoroughly with powdered sugar. Carefully smooth the marshmallow's in the pan using an off-set spatula. Dust with powdered sugar on top. Leave to set for 3-5 hours.

Cookie Bar

1c Granulated sugar
1c Brown sugar
1c Butter, room temperature
2 Eggs
1 1/2 tsp Vanilla extract
3c Flour
1 1/2 tsp Baking powder

1. In a large bowl beat the sugars and butter until thoroughly combined. Then add the eggs, one at a time, and the vanilla.
2. Slowly add the dry ingredients.
3. Smooth into a well-greased 9x13 pan. Bake on 350F for 20-25 minutes until lightly brown and a toothpick comes out clean.
4. Let cool completely before placing marshmallow's on top. If not using homemade marshmallow's, take the large marshmallows and cover the top. If using homemade marshmallows take the entire pan and place on top of the cookie bar. I had had had to try the marshmallow's before adding them, which is why there is a layer that is cut.
5. Bake the marshmallow covered cookie bar on 450F until the marshmallows are slightly melted and golden brown on top, around 10 minutes. Set aside to cool.

Chocolate Topping

1/3c Heavy cream or half and half
2 tbsp Bourbon
1 tsp Vanilla extract
1-1/2c Chocolate chips, use whatever you like or have on hand

1. In a medium, microwave proof bowl, heat the cream, vanilla, and Bourbon for around 90 seconds. The mixture should be simmering. If you don't want to add bourbon you don't have too, simply omit it and add a touch more cream.
2. Add the chocolate and let it sit for a couple of minutes. Now stir, stir, stir until the chocolate is fully melted. You might need to place the bowl back in the microwave for about 1 minute or so to fully melt all the chips.
3. Let the chocolate mixture cool for 10-15 minutes before you pour it over the slightly cooled bars. Once the mixture has cooled enough pour it over the bars and smooth as needed. Let harden.


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