Recipes from The Big Book of Cookies by Betty Crocker are used by permission of John Wiley & Sons, Inc. Copyright © 2012.
|24 creme-filled chocolate sandwich cookies||1 2/3 cups peanut butter chips|
|4 cups miniature marshmallows||1/4 cup creamy peanut butter|
|1/4 cup butter or margarine||1 cup coarsely chopped honey-roasted peanuts|
|1 cup semisweet chocolate chips||4 Nature Valley peanut butter crunchy granola bars|
|1 (14-ounce) can sweetened condensed milk||1 teaspoon vegetable oil|
Line bottom and sides of 13x9-inch (3-quart) glass baking dish with foil, leaving foil hanging over 2 opposite sides of pan. In food processor bowl with metal blade, process cookies until finely chopped.
In 2-quart saucepan, cook marshmallows and butter over low heat, stirring constantly, until melted. Stir in chopped cookies and 3/4 cup of the chocolate chips until well mixed. Press in bottom of baking dish.
In microwavable bowl, microwave condensed milk and peanut butter chips uncovered on High 60 seconds, stirring once until smooth. Stir in peanut butter. Stir in peanuts and crushed granola bars. Spread over chocolate layer.
In small microwavable bowl, microwave remaining 1/4 cup chocolate chips and the oil uncovered on High 30 seconds or until chips can be stirred smooth. Drizzle chocolate diagonally over peanut butter layer. Refrigerate until set. Remove bars from pan, using foil to lift. Cut into 8 rows by 4 rows.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf