Cherry Marshmallow Cookie Bars
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Cherry Marshmallow Cookie Bars. So easy to make using Jello powder and chopped maraschino cherries, all on a simple shortbread like cookie base.
Originally posted July 2016.
Okay, so these Cherry Marshmallow Cookie Bars are basically the exact same recipe as my recent Lime Marshmallow version. I've changed the flavour here though and added a few sweet pieces of maraschino cherry to show another idea to dress these up, especially for the holidays.
Marshmallows are pretty susceptible to moisture, so I made sure that I cut the cherries and patted them dry on paper towels before folding them in. Glacé cherries would work just as well, I think.
One thing I might try next time though, is freezing or partially freezing the cookie bars before cutting them. This might make for a cleaner cut.
Pick your favourite flavour!
This recipe does show that it is easy to make these in any available flavour you like and that you can make some additions to them.
I'm wondering what a lemon version might be like with some candied lemon zest mixed in or scattered on top.
The lime marshmallow version was instantly popular on Facebook and Pinterest, so I add this one as a separate recipe just to make it easier for those who might search for this particular recipe by name.
I've received several messages and comments from folks who have made the traditional Newfoundland version of this recipe using plain gelatine. If you want to use that version, I'd suggest adding another cup of sugar mixed with 2 envelopes of unflavoured gelatine as a substitute for the jello powder and proceed as directed. You can use flavour extracts like vanilla, peppermint or lemon to flavour the marshmallow portion.
You might also like this recipe for Marshmallow Roll Cookies:
Like this Cherry Marshmallow Cookie Bars recipe?
If you liked this recipe you many want to check out this great collection of No Bake Cookies that was incredibly popular during our last Holiday season.
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Cherry Marshmallow Cookie Bars. So easy to make using Jello jelly powder and chopped maraschino cherries, all on a simple shortbread like cookie base.
Ingredients
For the cookie base
- 1 cup butter room temperature
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups flour
For the marshmallow top layer
- 1 cup water
- 2 pkg cherry Jello powder (4 oz/ 85 g each)
- 1 ½ cups sugar
- ¼ cup corn syrup preferably light
- ½ cup dried unsweetened or sweetened coconut to garnish top; optional
- ¾ cup chopped maraschino cherries
Instructions
For the cookie base:
Preheat oven to 325 degrees F. Lightly grease a 9x13 inch baking pan and line it with parchment paper.
Cream the butter, brown sugar and vanilla well until light coloured and fluffy.
Fold in the flour to form a soft dough.
Press the dough evenly into the prepared pan.
Bake for 30-35 minutes until golden brown around the edges.
Remove from oven and cool completely before adding the top layer.
To prepare the marshmallow layer:
NOTE: You are going to want to keep the temperature on low throughout this stage. You don't want the mixture to boil; just keep the heat steady to allow you to fully dissolve the jelly powder and sugar.
In a small saucepan bring the water to a boil and reduce the burner setting to low.
Add the 2 pkg of Jello powder and stir continuously until it is completely dissolved. This can take 4-5 minutes.
Add the sugar and again, continue to stir over low heat until the sugar is fully dissolved with no sugar grains left at the bottom of the pan. This may take 4-5 more minutes or so.
Remove from heat and stir in the corn syrup.
Transfer the mixture to a very clean glass or metal bowl or the bowl of your electric mixer.
Chill in the fridge for about a half hour, stirring occasionally until the mixture is just lukewarm. It should not be hotter than lukewarm, nor should it me too cold.
When the jello mixture reaches the lukewarm point, begin beating it at high speed with the whisk attachment on your electric mixer. Beat for 10-12 minutes or until very thick and fluffy.
Fold in the chopped cherries
Spread the marshmallow layer over the cooled cookie layer and sprinkle with coconut if you like.
Refrigerate for 6-8 hours or overnight before cutting into cookie bars.
Store in airtight containers. These freeze particularly well for several weeks.
Nutrition Information
Yield
36Serving Size
1Amount Per Serving Calories 140Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 14mgSodium 56mgCarbohydrates 22gFiber 1gSugar 16gProtein 1g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
I was wondering if u could substitute Stevia for the sugar in this recipe and the lime one?
Thanks
Anne.
Afraid not.
Can u please tell me about how many minutes and at what speed you get the correct fluffy consistency? Should there not be grains of sugar felt?
Also, plz don't misunderstand, I'm not trying to point out mistakes I'm just trying to learn from you and I think I really do a lot as I so enjoy making your wonderful dishes, but I've noticed on your earlier years of cream cheese bars the seemingly same graham cracker base has different directions and/ or ingredients..
e.g.;) the base for peach cream cheese bars are cooked at 325 and the base calls for 1/3 cup butter and 2 tbs sugar; where the lemon blueberry bars cook at 300 and the base asks for 1/2 c butter and 3 tbs sugar... seems like exactly same base and same directions for cream cheese bars so I'm confused if you've just modified them as the years have gone by or if they're different for a reason? My peach bars in the oven now and my marshmallow bars are next. One of my fav are the cookie dough cheesecake bars....;). Ty so much and happy holidays to you and yours...;))
And 5 stars always!!
The sugar needs to be completely dissolved. This was explained in the recipe. Do not boil the mixture just let it simmer long enough so its clear.Boiling will make it grainy. Cool down to lukewarm but not too cold, then beat .beat, beat. Under beating will leave the marshmallow rubbery and stretchy. Quite a number years I have been using my Mothers recipe that has the same method as this using Knox gelatin. Most people never beat it long enough.
Also I'm combining lemon and cherry sugar free jellos bcuz that's what I have on hand and it sounds good I just hope it turns out well.. I'm also a big fan of watermelon and I have that jello too I'm not sure if everyone else w like it but I think I'll have to try, lol..
Well maybe the consistency of the sugar free jello is stickier than the regular and a bit more difficult to work with but I think it turned out quite well anyway just not as much as I would've liked for that size pan but as all your recipes it's very delicious thanks again!
5 stars ...;)
Oh my I apologize for all these comments but there is plenty of topping after it whipped up but what I wanted to mention is I forgot the syrup and it still looks and feels exactly as I think it should so if that happens to anyone else don't panic it's not ruined.. I'm sure it's better w the syrup but thank goodness it turned out anyway...haaa!
This looks REALLY good, but I was thinking of making the cookie part chocolate, because cherry+chocolate is one of my FAVORITE combinations.
Would it be okay to add in some cocoa powder? Maybe substitute out some of the flour so it's not too dry?
Thanks for posting this!
I think substituting might work.
Thank You Once again for this recipe. It's sound Really good
What measurement of chopped maraschino cherries?
Oops, fixed now.
Seems like an amazing recipe! I'm a huge fan of cherries and jello so I can't wait to try this out!
Hi … I started to make this and I have a question. In making the marshmallow part… Jello already has sugar so is it absolutely necessary to add more sugar? … I have to watch my sugar intake ☹️.
It is an indulgent treat for sure but we have never tried using less sugar. I don’t think the texture would be the same.
My grandma used to make these (using gelatin packets and making the marshmallow from scratch). I've made marshmallow from scratch loads of times but I could never master her recipe - I used to joke that she purposely left out an ingredient or a step so nobody could make them as good as she could LOL. This is heaps easier and tastes almost the same. I will be using this one going forward!