Nutella Butterscotch Marshmallow Crumble Bars

Did you read what this dessert is called?  It's got everything.  Nutella.  Butterscotch chips.  Mini marshmallows.  And crumbly cookie-like layers to hold all that goodness together. This is the kind of dessert that my son loves to make with me because it involves adding (and tasting) so many goodies.  They are, in a word, amazing.  

Nutella Butterscotch Marshmallow Crumble Bars
(from Mel's Kitchen Cafe)
Printable Recipe
Makes about 16 bars

Ingredients

Crust:
2 cups granulated sugar
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup butter, softened to cool room temperature
2 large eggs 

Filling:
3/4 cup chocolate hazelnut spread (such as Nutella)
1 1/2 cups mini marshmallows
3/4 cup butterscotch chips

Directions
1) Preheat the oven to 350 degrees F. Line a 9X13-inch pan with foil (leaving an overhang on each long side for easy removal of the bars after they have cooled) and lightly coat the foil with cooking spray. Set aside. 
2) In a large bowl, mix together the sugar, flour, salt and baking powder.  Cut in the butter with a pastry blender or two knives until the mixture is crumbly. Add the eggs and mix with your hands until the eggs are incorporated and the mixture forms a cohesive mass (it will still be slightly crumbly but should come together). Set aside 2 cups of the mixture. Press the remaining dough into the prepared pan and bake for 11-12 minutes until the dough starts to look slightly set. Do not overbake at this point since it will be baked again. 
3) While the crust is still hot, spoon dollops of Nutella over the top and smooth into an even layer. Sprinkle marshmallows on top. Sprinkle on the butterscotch chips. Crumble the reserved dough over the top.
4) Bake 15-18 minutes, until the crust is lightly browned and the marshmallows are puffy and golden. Cool the bars in the pan. Use the foil overhangs to remove the bars and cut into pieces to serve.  Enjoy!