1 (510.29 g)
roll refrigerated chocolate chip cookie dough
Nature Valley Oats and Honey crunchy granola bars, crushed*
( 2 pouches from 8.9-oz. box)
light corn syrup
59.14 ml butter or 59.14 ml
1 (283.49 g) bag
peanut butter chips
1 (99.22 g) bag
pop secret butter-flavor microwave popcorn, popped
semi-sweet chocolate chips
- Heat oven to 350°F In large bowl, break up cookie dough. Stir in crushed granola bars. Press mixture in bottom of ungreased 13x9-inch pan. Bake at 350°F for 10 to 15 minutes or until puffed and edges are golden brown.
- Remove from oven. Immediately sprinkle with marshmallows. Return to oven; bake an additional 1 to 2 minutes or until marshmallows begin to puff.
- Remove from oven; place on wire rack. In 3-quart saucepan, heat corn syrup, butter and peanut butter chips over medium heat for 3 to 4 minutes, stirring frequently, until chips are melted and mixture is smooth. Stir in popcorn (mixture will be thick). Spoon mixture over marshmallows; spread evenly to just barely cover marshmallows. Cool 30 minutes.
- In small microwavable bowl, microwave chocolate chips on High for 1 to 1 1/2 minutes or until melted, stirring once halfway through microwaving. Pour melted chocolate into quart-size resealable food-storage plastic bag. Cut off tiny bottom corner of bag; drizzle chocolate over bars. Refrigerate at least 1 hour before serving. Cut into bars.