Categories: dessert, nondairy, not tried

Ingredients

• 1 roll (18 ounces) Pillsbury refrigerated peanut butter cookie dough
• 3 cups miniature marshmallows
• 1/2 cup milk chocolate chips
• 3/4 teaspoon vegetable oil
• 1 cup holiday-colored candy-coated chocolate candies

Directions

1. Heat oven to 350 degrees.

2. Spray 13 by 9 inch pan with cooking spray.

3. With floured fingers, press cookie dough evenly in bottom of pan to form crust.

4. Bake 16 to 19 minutes or until golden brown.

5. Sprinkle with marshmallows.

6. Bake 2 to 3 minutes longer or until marshmallows are puffy.

7. Meanwhile in 1 quart saucepan, melt chocolate chips and oil over low heat, stirring until smooth.

8. Sprinkle chocolate candies over warm bars.

9. Drizzle with melted chocolate mixture.

10. Cool completely, about 45 minutes.

11. Cut into 9 rows by 4 rows.

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