Mallowmelt - Keeper of the Lost Cities | Cooking with Holly

We just had to try this recipe for Mallowmelt from Abbey's favorite book series, Keep of the Lost Cities by Shannon Messanger! This dessert is like fresh-baked chocolate-chip cookies soaked in ice cream and covered in frosting and butterscotch. What is not to love?! Let us know if you give it a try. Here is the recipe:

Ingredients:
1/2 cup butter
2 cups butterscotch chips (divided)
2/3 cup packed light brown sugar
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 cups miniature marshmallows (divided)
2 cups semisweet chocolate chips (divided)
1 14oz can of sweetened & condensed milk

Directions:
Preheat oven to 350 degrees F (175 degrees C).
Grease a 9×13 inch metal baking pan.
Using a microwave-safe bowl, melt 1 cup of the butterscotch chips with the butter in the microwave. It’s easiest to work in 20 second intervals, stirring in between. Set aside to cool. (Note: Do not over melt! It’s okay if a few lumps remain.)
In a large bowl, stir the brown sugar, eggs, and vanilla until combined.
In a small bowl, stir the flour, baking powder and salt until combined.
When the butterscotch mixture has cooled, pour into the large bowl and stir to combine with the brown sugar/egg/vanilla mixture. Add the flour mixture and stir until just mixed.
Stir in 2 cups of the marshmallows, 1 cup of chocolate chips and 1/2 cup of the butterscotch chips.
Spread the batter evenly into the prepared baking pan. Top with the remaining marshmallows, chocolate, and butterscotch chips, scattering evenly. Drizzle entire can of sweetened & condensed milk evenly over the top.
Bake for 25 to 30 minutes or until set. Top will be browned but still quite gooey. Cool, completely (at least 2-3 hours) and serve!