Cookies and Cream Bars

1. Preheat the oven to 175°C degrees.
2. Line a baking tray (22cm x 15cm x 5cm) with baking paper and set aside.
3. To make the cookies, put butter and Beacon Heavenly Midnight Velvet chocolate in a heatproof bowl and microwave in 20-second increments, stirring between each until melted. Be careful not to overheat the mixture.
4. In another bowl, whisk together flour, baking powder and salt.
5. In a bowl, beat eggs, brown sugar and vanilla on high speed until light and fluffy.
6. Add in melted chocolate mixture on a low speed.
7. Mix in flour mixture until just combined.
8. If the batter is too runny, place it in the fridge for 30 minutes until it firms up a bit.
9. Drop heaped tablespoons of dough onto the prepared baking tray 2-3cm apart.
10. Bake until cookies are crisp on the outside but still slightly soft, 10-15 minutes.
11. Allow to cool on baking tray for 10 minutes.
12. Transfer to a wire rack to cool completely, before roughly chopping. 
13. To make the cream bars, line a baking tin (22cm x 15cm x 5cm) with baking paper and coat with nonstick spray. Set aside.
14. Place the white Beacon mmmMallows and butter in a large microwave-safe bowl. Microwave on high in 30-second increments, stirring after each, until marshmallows and butter are melted and combined.
15. Immediately stir in the chopped cookies until incorporated. Mixture will be thick.
16. Press the mixture into the prepared pan. Allow the mixture to cool completely before cutting into bars. The longer they sit, the firmer they will be.

Cook’s note: You can use Beacon Heavenly Milk chocolate instead of Beacon Heavenly Midnight Velvet chocolate —Cookies and Cream Bars< will just be a little sweeter!