Pretzel S’mores Chocolate Chip Cookie Bars

By bweber

Ingredients

• 1 package Pillsbury™ Big Deluxe® refrigerated chocolate chip with mini-Kisses® cookies
• 2 1/2 cups miniature marshmallows
• 1 cup loosely packed mini pretzel twists (about 25 to 30)
• 1/2 cup semisweet chocolate chips

Details

Servings 1
Cooking time 60mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 350°F. Line 8-inch square pan with foil, extending foil over 2 opposite sides of pan. Spray foil with cooking spray.

Place block of cookie dough in bottom of pan. Gently press dough with fingers to flatten and cover bottom of pan in even layer.

Return to oven; bake 5 minutes longer. For a toasted marshmallow appearance, set oven control to broil. Place pan on top oven rack; broil 1 to 2 minutes or until marshmallows are light golden brown, watching constantly to prevent burning. (Even 30 seconds can make or break it and cause marshmallows to burn.)

Lift bars from pan by using foil overhang; place on cutting board. Cut either into 3 rows by 3 rows to make 9 bars or into 4 rows by 3 rows to make 12 bars. Store in airtight container at room temperature up to 5 days.

Heat oven to 350°F. Line 8-inch square pan with foil, extending foil over 2 opposite sides of pan. Spray foil with cooking spray.

Place block of cookie dough in bottom of pan. Gently press dough with fingers to flatten and cover bottom of pan in even layer.

Return to oven; bake 5 minutes longer. For a toasted marshmallow appearance, set oven control to broil. Place pan on top oven rack; broil 1 to 2 minutes or until marshmallows are light golden brown, watching constantly to prevent burning. (Even 30 seconds can make or break it and cause marshmallows to burn.)

Lift bars from pan by using foil overhang; place on cutting board. Cut either into 3 rows by 3 rows to make 9 bars or into 4 rows by 3 rows to make 12 bars. Store in airtight container at room temperature up to 5 days.