Pretzel S’mores Chocolate Chip Cookie Bars

Blogger Averie Sunshine makes a crunchy, gooey, salty-and-sweet treat that’s bound to become your new go-to bar.

  • prep time 5 min
  • total time 60 min
  • ingredients 4
  • servings 9

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
  • 1 Heat oven to 350°F. Line 8-inch square pan with foil, extending foil over 2 opposite sides of pan. Spray foil with cooking spray.
  • 2 Place block of cookie dough in bottom of pan. Gently press dough with fingers to flatten and cover bottom of pan in even layer.
  • 3 Bake 18 minutes or just until center is set.
  • 4 Sprinkle marshmallows over partially baked crust. Arrange pretzels over marshmallows in 5 or 6 rows of 5 pretzels each. Sprinkle chocolate chips over top.
  • 5 Return 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.)
  • 6 Cool bars in pan at least 30 minutes.
  • 7 Lift 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.
  • © 2013 ®/TM General Mills All Rights Reserved