Toasted Marshmallow Cookie Bars

Warming: if you AT ALL dislike getting messy while cooking/baking, this is not the recipe for you. Marshmallows get toasted and chopped up and while the process is a sticky mess, the outcome is oh-so-amazing. Finger lickin good, you might say. 😉 Try these for your next summer/fall get together, or just because it’s Tuesday. 


  • 6 oz regular or jumbo marshmallows 
  • 2 cups flour
  • 1/2 tsp baking powder 
  • 1/4 tsp salt
  • 2 sticks unsalted butter, room temperature 
  • 1 cup sugar
  • 1 tbsp light brown sugar
  • 1 vanilla bean, split lengthwise 
  • 1 large egg
  • 2 tsps vanilla 


Toast your marshmallows on all sides however you choose. I was pretty fancy- slid them on a skewer, then used my stovetop burner.  


Transfer to a baking sheet lined with parchment, and cool in refrigerator for at least 2 hours.   

Once your marshmallows have set, prepare the rest of the cookie dough! Preheat oven to 375 degrees Fahrenheit and lining an 8×8 baking pan with parchment, leaving enough to hang over the sides. In a small mixing bowl, combine the flour, baking powder, and salt; set aside. In the bowl of your stand mixer, beat together the butter, sugars, and seeds from the vanilla bean on medium-high speed until light and fluffy. Add the egg and vanilla. Turn mixer to low speed and add dry ingredients until just combined. 

Next, chop up your marshmallows as best you can. I quartered mine and that was more than enough chopping with something so sticky!  I did find dampening my knife every few chops did help. 

Add your chopped marshmallows to the cookie dough and mix until no large globs remain.  

Transfer the dough to your prepared baking dish and smooth into an even layer.  

If you look closely, you can see the toasty bits and vanilla seeds. Mmmmm! 😋  

Bake for 25-30 minutes or until the top is nicely browned. Transfer to a wire rack to cool. 

Slice into bars and devour! 

Makes 16-20 bars

Recipe from Annie’s Eats


Blueberry Green Tea Lemonade

The weather’s been warming up quite a bit around Indy… I mean, did we even get a spring? It seemed like we jumped straight from 30-40 degree temps to 80s overnight! One of my favorite parts about summer are the cool, refreshing drinks that go along with it. We’re big iced tea drinkers in this house, but obviously consuming huge quantities of it isn’t the greatest idea. On the other hand, nothing but water can get pretty boring pretty quickly. Enter this delightful little concoction! One of our favorite restaurants in town offered blueberry green tea lemonade as a special beverage option one afternoon at lunch and it was interesting enough for me to try it… Boy am I glad I did! I’ve yet to see it there again, so I decided to try my hand at my own version. Simple and refreshing; a little sweet and a little tart. Perfect for relaxing on a patio in the summertime! Make yourself a pitcher and enjoy. 


  • 1 gallon of water, divided 
  • 6-8 Lipton Blueberry Acai Green tea bags
  • 1 packet light lemonade (or regular if you prefer!)  


Put 2 quarts of the water on to boil. Once boiling, pour into a gallon-size pitcher and add tea bags. Steep tea for 2-5 minutes, depending on how strong you like your tea flavor. 

*Alternately, combine your 2 quarts of water and tea bags in the pitcher and set them in the sun for a few hours. Just depends on how patient you are!  

Once you’ve steeped your tea to your desired strength, add the last 2 quarts of water and lemonade packet.  


Give it a few stirs and refrigerate until ready to use. Garnish with blueberries if you wish. 

Original recipe inspired by 3 Sister’s Cafe in Indianapolis, Indiana.