These Trifecta Bars combine three of the most all-time loved desserts into one bite, with fudgy brownie on the bottom, chocolate chip cookie dough in the middle, and rice krispie treats on top!
For the brownie layer
1/2cupall purpose flour
1.5tspinstant espresso powderoptional
1/4cupunsweetened cocoa powder(1 oz, by weight)
6tbspsemisweet chocolate chips(2.25 oz, by weight)
6tbspvirgin coconut oil(2.5oz by weight*)
For the chocolate chip cookie layer
1.5cupsall purpose flour(7.5oz, by weight)
1/2cuppacked light brown sugar
For the rice krispie treats layer
1/4cupcoconut oilmeasured solid
10ozbag mini marshmallows
3cupscrisp rice cereal
1cupmini marshmallowsoptional, for stirring in at the end**
To make the brownie layer: Preheat oven to 350F. Line the bottom of an 8x8 pan with parchment paper.
In a medium bowl, whisk to combine the flour, espresso powder, cocoa powder, and salt.
In a microwave safe bowl, combine the chocolate chips and coconut oil. Microwave in 30 second intervals, stirring each time, until the chocolate is fully melted. It should take about 3 intervals.
Add the sugar and egg to the chocolate bowl, and whisk to combine, about one minute. Add the dry ingredients and stir until no flour streaks remain. The batter will be very thick.
Spread the brownie batter into the prepared pan and set aside.
To make the chocolate chip cookie layer: In a medium bowl, whisk to combine the flour, baking soda, salt, and chocolate chips. Set aside.
In a large bowl, whisk to combine the sugar, brown sugar, oil, water, and vanilla extract.
Add the dry ingredients to the wet, then stir with a spatula until combined, taking care to stop when the flour just disappears into the dough.
Gently crumble the cookie dough over the brownie layer in the 8x8 pan, spreading as evenly as possible without displacing the brownie layer on the bottom
Bake for 30 minutes, until the edges of the cookie dough layer are golden, but the middle still looks shiny and underbaked. Let cool.
To make the rice krispie treats layer: In a medium nonstick saucepan, melt the coconut oil over medium low heat.
Add the marshmallows and cook, stirring frequently, for 3-4 minutes, until the marshmallows have melted.
Turn off the heat, then stir in the crisp rice cereal, stirring until evenly coated in the marshmallow. If using, stir in the mini marshmallows.
Spread the rice krispie treats evenly on top of the brownie cookie layer, then refrigerate for 30 minutes, until set.
Run a knife along the edges of the pan, then invert the bars onto a cutting board. Cut into 9 or 16 squares. The bars look prettier when cut into 9 squares, but the servings will be huge. 16 square is a more appropriate serving size. Enjoy!
*Measured as a liquid.**Adding more marshmallow is not necessary, but I love having the larger gooey bits of marshmallow in there.Recipe adapted from Melissa Stadler.