| 1/2 | cup butter, softened |
| 1 | egg |
| 1 | teaspoon vanilla |
| 1 | box (19 oz) Betty Crocker® Gluten Free chocolate chip cookie mix |
| 2 | cups semisweet chocolate chips |
| 1/2 | cup chopped toasted pecans |
| 3 | cups miniature marshmallows |
| 1. | Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, mix butter, egg and vanilla until blended. Stir in cookie mix until soft dough forms. Press dough evenly in pan. |
| 2. | Bake 20 to 25 minutes or until top is golden brown and center puffs slightly. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Gently spread chocolate evenly over crust. |
| 3. | Set oven control to broil. Sprinkle nuts and marshmallows over melted chocolate. Broil with top 4 to 5 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 30 to 45 minutes to serve warm or cool completely, about 2 hours. For bars, cut into 6 rows by 4 rows. Store tightly covered. |
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| Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change. |
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| These bars can be served warm or cool. Warm bars are very yummy, but are definitely ooey-gooey, so we recommend serving them on a little plate with a fork. |
Nutrition Information:
250 ( 100); 12g ( 6g, 0g); 20mg; 140mg; 33g ( 1g, 22g); 2g 2%; 0%; 2%; 4% 1/2 ; 1 1/2 ; 0 ; 2 1/2 2