Ooey-Gooey Rocky Road Bars (Gluten Free)

 

1/2

cup butter, softened

1

egg

1

teaspoon gluten-free 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 5 to 6 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.