Pretzel S’mores Chocolate Chip Cookie Bars From Pillsbury

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

• 1Heat oven to 350°F. Line 8-inch square pan with foil, extending foil over 2 opposite sides of pan. Spray foil with cooking spray.
• 2Place block of cookie dough in bottom of pan. Gently press dough with fingers to flatten and cover bottom of pan in even layer.
• 3Bake 18 minutes or just until center is set.
• 4Sprinkle marshmallows over partially baked crust. Arrange pretzels over marshmallows in 5 or 6 rows of 5 pretzels each. Sprinkle chocolate chips over top.
• 5Return 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.)
• 6Cool bars in pan at least 30 minutes.
• 7Lift 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.

Expert Tips

Spray your knife with cooking spray before cutting the bars to prevent the gooey marshmallows from sticking to it.

Do you like butterscotch, white chocolate or peanut butter? Consider adding those varieties of baking chips – either in place of the chocolate chips, or sprinkle a handful of your favorite variety along with the chocolate chips.

Like caramel or chocolate sauce? Drizzle bars with your favorite sauce before serving.

Love white chocolate or want to keep this dessert all white for a bridal shower or special event? Use sugar cookie dough or white chocolate- or white yogurt-covered pretzels and white vanilla chips.