Lucky Charms Cookie Dough Bars Recipe
These Lucky Charms Cookie Dough Bars combine a crunchy Lucky Charms oat crust with a soft marshmallow-studded cookie dough layer, topped with a smooth buttercream frosting and colorful Lucky Charms marshmallows for a fun and delicious treat that’s perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (toasting oats) + chilling time
- Total Time: 1 hour 30 minutes (includes chilling and toasting)
- Yield: 16-36 bars depending on cut size 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Cereal Crust
- 3 cups toasted oats from Lucky Charms (no marshmallows)
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
Cookie Dough
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 2 Tbsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups Lucky Charms marshmallows
- 2 cups all-purpose flour
- 5 Tbsp whole milk
Buttercream Frosting
- 4 Tbsp unsalted butter, room temperature
- 1 cup confectioners’ sugar
- 2 tsp vanilla extract
- 1/8 tsp salt
- 1/2 to 3/4 cup Lucky Charms marshmallows
Instructions
- Prepare Cereal Crust: Put toasted Lucky Charms oats (without marshmallows) and granulated sugar into a food processor and blend until it becomes fine crumbs. Add melted butter and pulse a few times to combine thoroughly.
- Form Crust: Line an 8×8 inch baking pan with foil and lightly coat with cooking spray. Pour the cereal crumb mixture into the pan and press down firmly to form an even layer on the bottom.
- Chill Crust: Place the pan in the freezer for 30 minutes to set while you prepare the cookie dough.
- Make Cookie Dough: In a mixing bowl, cream together room temperature butter and granulated sugar on medium speed for 3-4 minutes until light and fluffy. Add vanilla extract and salt, mixing until combined, then stir in Lucky Charms marshmallows.
- Add Dry and Wet Ingredients: With mixer on low, gradually add the all-purpose flour until incorporated. Continue mixing on low and slowly add whole milk until the dough comes together.
- Assemble Bars: Remove the crust from the freezer and press the cookie dough evenly over the crust layer.
- Prepare Buttercream Frosting: In a separate bowl, beat together room temperature butter and confectioners’ sugar until smooth. Mix in vanilla extract and salt. Optionally, add food coloring for a festive look.
- Top Bars: Spread the buttercream frosting evenly over the cookie dough layer. Press additional Lucky Charms marshmallows onto the frosting to decorate.
- Chill Bars: Place the pan in the refrigerator and chill for at least 45 minutes to firm up.
- Serve: Lift the chilled bars out of the pan using the foil liner. Cut into squares—large squares yield about 16 bars, smaller squares about 36—and enjoy.
Notes
- To toast the Lucky Charms oats (no marshmallows), spread them in an even layer on a baking sheet and bake at 350°F (175°C) for about 7-10 minutes, stirring halfway, until lightly golden and fragrant.
- If you prefer, you can substitute whole milk with a milk alternative such as almond or oat milk, but it may slightly affect the texture.
- The bars are best stored in the refrigerator in an airtight container and consumed within 4-5 days.
- Use an 8×8 inch pan for the best thickness and baking results.
- Pressing the marshmallows onto the frosting while it’s still soft helps them adhere better.
Keywords: Lucky Charms bars, cookie dough bars, no-bake dessert, marshmallow bars, cereal crust, buttercream frosting
