A September cookie had better be quick. And easy. And fun. And portable.
Say hello to your “September cookie”:
There’s not much more to say about these chocolate-y, chewy, sweet-salty bars. Which is good, because you’re going to want to make them today, in time for lunch boxes, soccer practice treats, apple picking and after-school snacks.
Did I miss anything? Have a great weekend!
adapted from Real Simple
2 tablespoons unsalted butter
1/2 cup nut butter (I used almond butter)
10 ounce bag marshmallows
10 cups popped corn (from 1/4 cup)
1/2 cup chocolate chips
flaky sea salt (such as Maldon)
Line 9 x 13 pan with parchment paper in both directions.
Melt butter and nut butter in a large pan – add marshmallows and stir till smooth. Remove from heat and quickly fold in popcorn and chocolate chips.
Using slightly damp hands, press evenly into your prepared pan. Sprinkle with salt. Chill for about an hour, till set (store in an airtight container at room temperature).
This delicious recipe brought to you by Sheri Silver
Check out my Pinterest board for all the cookies!