Peanut Butter S'mores Bars

Simplify the Season, p. 5

1 roll (18 oz) refrigerated peanut butter cookie dough

3 cups miniature marshmallows

½ cup milk chocolate chips

¾ tsp vegetable oil

1 cup candy-coated chocolate candies

Heat oven to 350F. Spray 13x9-inch pan with cooking spray. With floured fingers, press cookie dough evenly in bottom of pan to form crust. Bake 16 to 19 minutes or until golden brown.

There are your fingerprints, preserved for posterity.

Sprinkle with marshmallows. Bake 2 to 3 minutes longer or until marshmallows are puffy.

So. Puffy.

Meanwhile, in 1-quart saucepan, melt chocolate chips and oil over low heat, stirring until smooth.

They mean LOW. Otherwise it turns into the charred, smoky mess you see here that came very close to ruining the only pot I own.

Sprinkle chocolate candies over warm bars. 

FYI, M&Ms are apparently coming in new colors these days.

Drizzle with melted chocolate mixture. Cool completely, about 45 minutes. 

They're not as pretty after they're cut, so here's a more pristine shot.

Cut into 9 rows by 4 rows. 

My Rating: 4/5 "Pretty damn tasty. The cookie gets kind of dry and crumbly, but the fact that it's topped by nice moist layer of marshmallow starts to make up for that. Be careful with the chocolate drizzle - in fact, it might be easier to not drizzle at all, because it really doesn't add much to the overall effect. But either way, it's a unique treat."