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Ingredients

Pan release spray
½ sheet parchment paper
Marshmallow Cream
 
Preparation
Preheat oven to 350°F.
 
Spray ½ sheet pan w/ pan release and place parchment paper on top.
 
Arrange cookie pucks 7×5 in pan.
 
Press cookie pucks down evenly with fingers to cover entire sheet pan.
 
Use rolling pin to even out surface area.
 
Bake for 12 -14 minutes, texture should be set but not over baked.
 
Cool, cover and refrigerate minimum 4 hours to overnight.
 
Remove from refrigerator and cover with a thin coating of marshmallow cream.
 
Toast marshmallow top with a brulee torch.
 
Allow topping to set up and cool, slice and serve.