This looks fantastic and was one of the winners in the Pillsbury Bake off. Looks like a great recipe to involve the kids! Any great recipes you have found? Please share, shanathesavvyshopper@gmail.com with RECIPE written in the subject line.
INGREDIENTS
INGREDIENTS
Crust | |
1 | roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies |
4 | Nature Valley® oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed* |
Topping | |
3 1/2 | cups miniature marshmallows |
1 | bag (3.5 oz) butter-flavor microwave popcorn, popped |
2/3 | cup light corn syrup |
1/4 | cup butter or margarine |
1 | bag (10 oz) peanut butter chips |
1 | cup semisweet chocolate chips |
DIRECTIONS
1. | Heat oven to 350°F. In large bowl, break up cookie dough. Stir in crushed granola bars. Press evenly in bottom of ungreased 13x9-inch pan to form crust. |
2. | Bake 10 to 15 minutes or until puffed and edges are golden brown. Sprinkle with marshmallows. Bake 1 to 2 minutes longer or until marshmallows begin to puff. |
3. | Remove and discard unpopped kernels from popped popcorn. In 3-quart saucepan, heat corn syrup, butter and peanut butter chips over medium heat 3 to 4 minutes, stirring frequently, until chips are melted and mixture is smooth. Stir in popcorn (mixture will be thick). Spoon over marshmallows; spread evenly to just barely cover marshmallows. Cool 30 minutes. |
4. | In small microwavable bowl, microwave chocolate chips on High 1 minute to 1 minute 30 seconds, stirring once halfway through microwaving, until melted. Pour melted chocolate into 1-quart resealable food-storage plastic bag. Cut off tiny bottom corner of bag; drizzle chocolate over bars. Refrigerate at least 1 hour before serving. For bars, cut into 6 rows by 6 rows. |
*To easily crush granola bars, do not unwrap. Use rolling pin to crush bars. |
No comments:
Post a Comment