Everything-But-The-Kitchen-Sink Bars

 

 

I began making this dessert in high school. I can’t remember where I originally found the recipe. It’s fun and so easy to make that it require absolutely no culinary skill whatsoever.

You need these things:

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1 – 18oz package of refrigerated chocolate chip cookie dough

1 – 7oz jar of marshmallow cream

1/2 cup creamy peanut butter

1 1/2 cup toasted rice cereal (like Chex)

1/2 cup M&M’s

 

 

Step One:

Preheat oven to 375*F
Grease 9×13 inch baking dish.
Press cookie dough into the bottom of the baking dish (top portion of picture below).

Bake for 15 minutes (bottom portion of picture below).

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Step Two:

Drop dollops of peanut butter and marshmallow cream over the cookie dough crust (First portion of picture below.)

Return to oven for 1 minute (Middle portion of picture below).

Spread peanut butter and marshmallow cream evenly over the crust (Last portion of picture below).20130911-190623.jpg

 

Step Three:

Sprinkle cereal and M&M’s over the marshmallow cream and peanut butter (Top portion of picture below).

Return to oven for 7 minutes (Bottom portion of picture below).20130911-190631.jpgOnce it’s cooled, you can cut it into bars and serve it on a plate.
If all goes well, your plate should be empty again within three days.

I made this dessert with gluten free cookie dough for the first time. It tasted just as fabulous.

I love sweet foods. S is more of a spicy/salty person. Other than ice cream, he isn’t into dessert. I didn’t expect him to like this one any more than the other desserts I’ve made. However, for some reason, he loves this!

 

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