Almost a Candy Bar
Says Barb Wyman from her kitchen in Hankinson, North Dakota: "Because I love candy bars and marshmallows, this recipe was a cinch to invent—and I’ve yet to find anyone who doesn’t enjoy it! The quick bars make great individually wrapped treats for picnics, lunch boxes or out-the-door snacking. And with all the different layers and flavors, they’re sure to please just about everyone."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 36
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 cup walnuts chopped
- 1/4 cup butter cubed
- 1 tube refrigerated chocolate chip cookie (16-1/2 ounces)
- 4 chewy s'mores granola bars chopped
- 1 package butterscotch chips (10 to 11 ounces)
- 2-1/2 cups miniature marshmallows
- 1-1/2 cups miniature pretzels
- 10 oz peanut butter chips
- 3/4 cup light corn syrup
- 1 package milk chocolate chips (11-1/2 ounces)
- Carbohydrate 11.2956943666512 g
- Cholesterol 4.12034722222222 mg
- Fat 8.03181699897696 g
- Fiber 0.832669836255864 g
- Protein 3.01623468009191 g
- Saturated Fat 2.20051646615715 g
- Serving Size 1 1 (25g)
- Sodium 85.6631975082207 mg
- Sugar 10.4630245303954 g
- Trans Fat 0.448094175772269 g
- Calories 127 calories
Let dough stand at room temperature for 5-10 minutes to soften. In a large bowl, combine dough and granola bars. Press into an ungreased 13-in. x 9-in. baking pan. Bake, uncovered, at 350° for 10-12 minutes or until golden brown. Sprinkle with butterscotch chips and marshmallows. Bake 3-4 minutes longer or until marshmallows begin to brown. Sprinkle with walnuts; arrange pretzels over the top. In a small saucepan, melt the peanut butter chips, corn syrup and butter; spoon over bars. In a microwave, melt chocolate chips; stir until smooth. Spread or drizzle over bars. Refrigerate for 1 hour or until firm before cutting.
