What do you do with an extremely large size box of Lucky charms that are going stale because the kids didn't eat them fast enough? You make simple Lucky charms cookie bars! This is a win win situation in my book! Nothing gets wasted and they get an awesome dessert!
These bars have three amazing layers! The bottom crust is the toasted oats from the cereal combined with sugar, vanilla, and butter. Next, is the edible cookie dough layer loaded with those sweet marshmallows (that my kids would rather eat). Lastly, the cookie dough is topped with a creamy colorful buttercream frosting to match the rainbow!
Get your bar for a whopping 800 something calories. Not the healthiest for you, but who's counting calories when these treats are for your kiddos, right?
I really love the St. Patty's Day and the fun that comes along with it. However, since I've birthed my three littles, drinking Baileys and green beer isn't on my menu anymore. So I think I will trade these dessert bars for the alcohol! The best part is that they don't come with a hangover!
What is edible cookie dough?
Edible cookie dough, is just the next best thing next to sliced bread! It is cookie dough that is made to be eaten and is without the raw egg and uses heat treated flour.
It is a trend that many dessert shops have focused on selling. There are many different varieties and it is so fun to make!
- Lucky charms cereal: the heart of the squares and what gives them there name.
- Confectioner's sugar
- Heavy cream: milk may be used as well
- Food coloring: Wilton gel coloring
How to make lucky charms cookie dough squares
- Make the buttery cereal crust: In a food processor, pulse down the toasted oats to a fine dust mixture. Pour in a bowl and blend in the melted butter and brown sugar. Press cereal crust into the prepared Wilton brownie pan. Put in freezer for 30 minutes.
- Make the lucky charm cookie dough: in a large mixing bowl, cream together the butter and sugar until light and fluffy. Mix in the vanilla and lucky charms marshmallows. Slowly add in the flour and heavy cream until the dough becomes malleable. Press the cookie dough into each cavity until it is almost to the top.
- Make buttercream frosting: Combine all the ingredients in a bowl of stand mixer fitted with a paddle attachment. Blend until completely combined and desired consistency has been reached. Divide frosting between 3 bowls and add food colorings. Stir until desired colors have been reached. Spread frosting on squares with off set spatula. Top with marshmallows. Put in fridge for 30 minutes.
- Serve and enjoy: cut out perfect bars with knife and serve and enjoy!
Tips for success
These bars are not super time consuming and fun to make. However, please follow these steps below to make them even better!
- Bake the all-purpose flour at 350 degrees for 5 minutes to prevent any food borne illness.
- Be sure to store the squares in an airtight container in the fridge for best results.
- If one doesn't want to separate the marshmallows and oats from each other, buy just the bag of marshmallows.
Variations and substitutions
- Substitute with real cookie dough and bake the treats
- Use rice krispies or the oat crunchy part of the Lucky charms and make cereal bars
- Add in white chocolate chips to enhance flavor
- Add in some sprinkles to make it more fun
The answer to this question is eating everything in moderation. The cereal does contain a lot of sugar, so don't over do it.
Store the edible cookie bars in the fridge for up to 5 days in an airtight container and freezer individually with plastic wrap for up to a month.
Lucky Charms cookie bars
- Mixing bowls
- Electric hand mixer
- Stand mixer fitted with paddle attachment
- Wilton brownie pan
- Measuring cups and spoons
- Food processor
Buttery cereal crust
- 4 cups oats from Lucky Charms cereal
- ¼ cup light brown sugar
- 1 teaspoon vanilla extract
- ½ cup unsalted butter melted
- ¾ cup unsalted butter room temperature
- 1¼ cup granulated sugar
- 1½ tablespoon vanilla extract
- pinch of salt
- 2 cups Lucky Charms marshmallows
- 2 cups all-purpose flour
- ¼ cup heavy cream
Colorful buttercream frosting
- 1 cup unsalted butter room temperature
- 4 cups confectioner's sugar
- pinch of salt
- 1 tablespoon vanilla extract
- ¼ cup heavy cream
- pink food coloring
- green food coloring
- blue food coloring
Buttery cereal crust
- Lightly spray the brownie pan with non stick spray. Set aside. Add cereal oats to the food processor. Pulse until the mixture turns to fine crumbs. Pour mixture in a large bowl and add the brown sugar and melted butter. Stir until well combined.
- Press mixture firmly into each brownie cavity. Place the pan in the freezer for at least 30 minutes.
- In a large mixing bowl and with an electric mixer, cream the butter and sugar together until light and fluffy. Add in the vanilla and salt and blend until combined. Fold in about 1½ cups of marshmallows.
- Slowly add in flour 1 cup at a time until well combined. Slowly pour in the heavy cream until the dough comes together.
- In a stand mixer fitted with paddle attachment, cream together all the ingredients for the frosting until smooth or desired consistency has been reached. Divide frosting between 3 bowls and add each food coloring until you have three colors.
- Remove pan from freezer and press cookie dough into each cavity almost to the top. Frost each cavity with colored buttercream with offset spatula and top with marshmallows. Put in fridge for 30 minutes.
- Remove from fridge and cut out each individual square by running a knife around each cavity. Serve and enjoy!
- Bake flour for 5 minutes on a baking sheet to prevent food borne illness.
- Keep bars in an airtight container in the fridge for up to 5 days.
Magically delicious desserts
Fun fact of the day!
Lucky charms has a link to circus peanuts. The inventor of the cereal originally put cheerios with circus peanuts and loved the combo. Thus, Lucky charms was born!