Pumpkin Caramel Blondie with toasted Marshmallow Photo

Pumpkin Blondie with Toasted Marshmallow


35 Pumpkin Cranberry White Chocolate Cookie Item #14500 at room temperature
  • Pan release spray
  • ½ sheet parchment paper
  • Marshmallow Cream
  • 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.