Ingredients
Cereal Crust
3 cups toasted oats from Lucky Charms (no marshmallows)
¼ cup granulated sugar
½ cup (1 stick) unsalted butter, melted
Lucky Charms Cookie Dough
¾ cups ( 1 ½ sticks) unsalted butter, room temperature
1 cup granulated sugar
2 tablespoon vanilla
¼ teaspoon salt
1 ½ cups Lucky Charms marshmallows
2 cups all-purpose flour (see note about baking)
5 tablespoons whole milk
Buttercream Frosting
4 tablespoons unsalted butter, room temperature
1 cup confectioners' sugar
2 teaspoon vanilla
⅛ teaspoon salt
½-3/4 cup Lucky Charms marshmallows
Instructions
Cereal Crust
Put toasted oats cereal and sugar in a food processor and blend until it turns into fine crumbs. Pour in melted butter and pulse a few times until well blended.
Line an 8x8 baking pan with foil and lightly coat with cooking spray. Pour cereal crumbs into baking pan and press down into even layer on bottom of pan.
Place pan in freezer for 30 minutes while you prepare the cookie dough.
Lucky Charms Cookie Dough and Assembly
In the bowl of a mixer or in a large bowl with a hand mixer, cream butter and sugar on medium speed until light and fluffy, 3-4 minutes.
Add vanilla and salt and blend until combined. Stir in Lucky Charms marshmallows.
With mixer on low, slowly add flour to bowl until well combined. Keep mixer on low and add milk in until dough comes together.
Remove pan with cereal crust from freezer and press cookie dough into an even layer over crust.
Spread buttercream frosting over the top of the cookie dough and smooth evenly with a spatula. Press additional marshmallows onto the top of the frosting.
Place pan in fridge chill for at least 45 minutes. Once chilled, remove bars from pan by lifting foil. Using a sharp knife, slice into squares. You can cut large squares and get about 16 or small squares and get about 36.