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Ingredients
16 oz. pkg Pillsbury Ready To Bake!® Chocolate Chunk & Chip Cookies
½ cup miniature marshmallows
25 to 30 mini pretzel twists (enough to cover marshmallow layer)
½ cup Nestle Toll House Halloween Semi-Sweet Chocolate and Orange Colored Morsels or semisweet chocolate chips
Directions
Preheat oven to 350°F. Line 8-inch square pan with foil, extending foil over 2 opposite sides of pan. Spray foil with nonstick spray.
Place cookie dough in bottom of pan. Press dough with fingers to flatten and cover bottom of pan in even layer.
Bake 14 - 18 minutes or just until center is set.
Sprinkle marshmallows over partially baked crust. Arrange pretzels over marshmallows in 5 or 6 rows of 5 pretzels each. Sprinkle chocolate chips over top.
Return to oven; bake an additional 5 minutes or until marshmallows are melted.
Allow bars to cool in pan completely before cutting. (I allowed to cool and then refrigerated for easier cutting of marshmallow layer.)
Lift bars from pan by using foil overhang; place on cutting board. Cut bars to desired size and store in airtight container at room temperature up to 5 days.