Notes from the Test Kitchen:
I love making Easter treats, especially when they're this easy. The shortbread cookies give a great crunch. Marshmallows add a softer texture with great fruity flavor. They'll make a great addition to your Easter dessert table. Kids and adults will love these!
1LINE 9-inch-square baking pan with heavy-duty foil. Break cookies into small bite-size pieces.
2Heat cream in a medium saucepan over medium-high heat for 1 to 2 minutes or until bubbles appear around edges. Remove from heat. Add morsels; stir until smooth. Cool, stirring occasionally, for 10 to 12 minutes.
3Add marshmallows; stir to coat. Gently stir in cookie pieces until combined.
4Spread mixture into prepared pan; press down lightly. Refrigerate until set or cover and let set on the counter. Cut into bars.
5*Any shortbread cookie an be used in place of the Girl Scout brand.