These treats are all about that gooey, marshmallow-forward pull you want in a good bar cookie. Butter gets melted until it just turns foamy, then whisked with marshmallows and a pinch of salt until the whole mixture turns glossy and smooth, with vanilla stirred in right at the end for warmth. Everything gets pressed into an even layer in a parchment-lined pan, firm enough to hold its shape but never packed so tight that it turns dense or dry. Once cooled, the whole thing lifts out cleanly and cuts into sixteen neat squares, chewy in the center with just a little crisp bite at the edges. It's a quick, no-fuss treat that comes together in one pan and disappears just as fast, and it's a solid pick for a gluten free dessert table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →16 servings
Line a 9×13-inch baking pan with parchment paper, leaving a 1-inch overhang on the long sides, and lightly coat the parchment with cooking spray or a thin smear of butter.
Melt the butter in a large saucepan over medium-low heat, stirring occasionally, until fully melted and just beginning to foam, about 2 minutes. Watch closely — butter can brown quickly at this stage.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
