- 24
Ingredients
- 1 roll (16.5 oz) refrigerated peanut butter cookies
- 3 1/2 cups miniature marshmallows
- 1 bag (3 oz) butter-flavored microwave popcorn, popped (8 cups)
- 1 cup lightly salted dry-roasted peanuts
- 1 bag (10 oz) peanut butter chips (1 2/3 cups)
- 2/3 cup light corn syrup
- 1/4 cup butter or margarine
- 1 cup semisweet chocolate chips (6 oz)
Preparation
Step 1
* Heat oven to 350°F.
* Spray 13x9-inch pan with cooking spray.
* With floured fingers, press dough evenly in bottom of pan to form crust.
* Bake 14 to 16 minutes or until light golden brown.
* Sprinkle marshmallows over crust.
* Bake 3 minutes longer or until marshmallows are puffed but not browned.
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* Meanwhile, in large bowl, mix popcorn and peanuts; set aside.
* In medium microwavable bowl, microwave peanut butter chips, corn syrup and butter uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth.
* Pour over popcorn mixture; stir to coat completely.
* Immediately press mixture over marshmallows in even layer using back of spoon.
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* In small microwavable bowl, microwave chocolate chips uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until softened and chips can be stirred smooth.
* Drizzle melted chocolate over bars.
* Cool on cooling rack 1 hour.
* Refrigerate 30 minutes or until set.
* Cut into bars.