We're still working on the official name, but we decided to share the recipe with you all to try! Of course, in true nature of my mom, I was asked to leave out what we did to make it absolute perfection (so she can still claim to make the best ones of course!) but we're giving you enough to at least recreate the bars yourself :)
Ingredients:
1 pakcet Betty Crocker sugar cookie mix
9 Nature Valley granola thins, dark chocolate
1 bag (14) snack size Reese's peanut butter cups
1/2 stick butter, softened
2 TBSP water
1/3 C oil
1/2 bag Mini Marshmallows
Materials:
8x8 cake pan
mixing bowl
wire wisk
measuring cups and spoons
Oven, preheated to 350 degrees F
Steps:
1. Lay out granola thins on the bottom of the ungreased cake pan with the chocolate side facing up
2. Mix sugar cookie dough as directed on package for drop cookies
3. Press cookie dough into pan on top of granola thins. We recommend wetting your fingers so it doesn't stick to your hands. The granola thins move around a bit, so you'll need to kind of hold them in place while you spread out the cookie dough.
4. Place peanut butter cups side-by-side on top of cookie dough. You may want to use Reese's miniautres instead, or cut the last one in half to squeeze it into the gaps.
5. Mix brownie mix as directed on package
6. Pour and spread brownie mix over peanut butter cups and level the top.
7. Bake for about 40 minutes or until brownie starts to have slightly dry edges and a crips top. If it doesn't bake completely, that's ok - makes the chocolate even gooier like a s'more!
8. Immediately pour marshmallows over the top and place back in the oven to brown the marshmallows (takes just a few minutes and may work easier if you switch the oven to the broiler setting).
9. Remove from oven and allow to cool. Enjoy when still warm!
