Make the ultimate dessert bar that combines chocolate brownies, chocolate chip cookies, and rice krispy treats in luscious layers. Bake Sale Trifecta Bars are perfect for selling, but also an ideal, sturdy treat to mail in a care package or to dig into with a cold glass of milk.

Bake Sale Trifecta Bars

Ingredients for the brownie layer:

4 oz unsalted butter, softened
1 cup granulated sugar
1/3 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt

Ingredients for the cookie layer:

4 oz unsalted butter, softened
3/4 cup packed light brown sugar
2 tablespoons granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

Ingredients for the cereal-treat layer:

3 tablespoons unsalted butter
1 (10 -ounce) bag mini marshmallows
3 cups crispy rice cereal

Directions:

1. Preheat oven to 325℉. Line a 9-inch square, 2-inch-deep baking dish with foil, leaving an overhang. Grease the foil (or use the non-stick type).

2. To make the brownie layer: Beat the butter, granulated sugar and brown sugar in a bowl with a mixer on medium speed until creamy, 4 minutes. Add the eggs and vanilla and mix until combined. Reduce the mixer speed to low then beat in the flour, cocoa powder and salt. Spread in the prepared pan.

3. To make the cookie layer: Beat the butter, brown sugar and granulated sugar in a clean bowl with a mixer on medium speed until creamy, about 4 minutes. Add the egg and vanilla and mix until combined. Reduce the mixer speed to low then beat in the flour, baking soda and salt. Stir in the chocolate chips. Gently spoon and spread the cookie dough on top of the brownie batter.

4. Bake until a tester inserted into the center comes out clean, 35 to 40 minutes. Transfer to a rack and let cool completely in the pan.

5. To make the cereal-treat layer: Melt the butter in a large saucepan over medium heat. Add the marshmallows and stir until melted. Remove from the heat and stir in the cereal. Let cool slightly. Rub a little butter on your hands, then use to press the cereal mixture on top of the cookie layer. Refrigerate until set, about 30 minutes. (I just left mine out on the kitchen counter). Cut into squares.

Makes 16 to 20 squares

Recipe from Melissa Stadler for Food Network Magazine

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