Elf Spaghetti Cookie Bars Recipe
Whimsical and sweet, these Elf Spaghetti Cookie Bars combine crunchy chow mein noodles, gooey marshmallows, fudge drizzle, sprinkles, and marshmallow bits for a festive holiday treat inspired by a Christmas classic.
8 Servings
Ingredients
- 1 16 oz. bag marshmallows
- ½ cup 1 stick salted butter
- 1 16 oz. bag fried chow mein noodles
- 1 cup marshmallow bits not mini marshmallows
- ⅓ cup hard-shell forming chocolate fudge sauce
- Rainbow sprinkles as desired
Optional for added richness:
- ¼ cup ½ stick unsalted butter
- 6 oz. white chocolate chips
Instructions
Prepare the Pan:
- Lightly grease a 9x13-inch baking dish with non-stick spray or line it with parchment paper.
Arrange the Noodles:
- Place the chow mein noodles into a large mixing bowl. Set aside.
Melt the Marshmallows:
- In a large saucepan over medium heat, melt the salted butter until lightly browned. Add the marshmallows and stir continuously with a rubber spatula until smooth and fully melted.
Combine with Noodles:
- Pour the melted marshmallow mixture over the chow mein noodles. Stir gently but thoroughly until all noodles are evenly coated.
Optional Gooey Variation:
- In a separate saucepan over medium heat, melt the unsalted butter with the white chocolate chips until smooth. Fold this mixture into the chow mein-marshmallow mixture for added creaminess.
Transfer to Baking Dish:
- Spread the mixture evenly into the prepared baking dish. Press gently with a spatula to form a level layer, without compacting too firmly.
Decorate:
- Drizzle the top with chocolate fudge sauce, then garnish with rainbow sprinkles and marshmallow bits for festive flair.
Set and Slice:
- Allow the bars to rest until firm. Once set, cut into squares and serve.
Notes
To make this recipe gluten-free, substitute the chow mein noodles with a certified gluten-free variety (some brands offer rice-based versions). Verify that the chocolate fudge sauce and sprinkles are also gluten-free before use.