- Crust:
- 1 (16.5 ounce) roll Pillsbury® Create 'n Bake® refrigerated chocolate chip cookies
- 4 Nature Valley® oats 'n honey crunchy granola bars, crushed
- Topping:
- 3 1/2 cups miniature marshmallows
- 2/3 cup light corn syrup
- 1/4 cup butter or margarine
- 1 (10 ounce) bag peanut butter chips
- 1 (3.5 ounce) bag Pop Secret® butter-flavor microwave popcorn, popped
- 1 cup semisweet chocolate chips
- Heat oven to 350 degrees F. In large bowl, break up cookie dough. Stir in crushed granola bars. Press evenly in bottom of ungreased 13×9-inch pan to form crust. Bake 10 to 15 minutes or until puffed and edges are golden brown.
- Remove from oven. Immediately sprinkle with marshmallows. Return to oven; bake 1 to 2 minutes longer or until marshmallows begin to puff.
- In 3-quart saucepan, heat corn syrup, butter and peanut butter chips over medium heat 3 to 4 minutes, stirring frequently, until chips are melted and mixture is smooth. Stir in popcorn (mixture will be thick). Spoon over marshmallows; spread evenly to just barely cover marshmallows. Cool 30 minutes.
- In small microwavable bowl, microwave chocolate chips on High 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. For bars, cut into 6 rows by 6 rows.