They look a little like mush in the picture..
Chocolate Caramel Marshmallow Cookie Bars
3 1/2 cups marshmallows (small ones)
1 1/3 cup semi-sweet chocolate chips
1 c. caramels (20 wrapped)
3 tablespoons butter
2 cups crispy rice cereal
Preheat oven to 350 deg. Prepare cookie bars as directed (see below). Two minutes before they are supposed to be done, pull cookie bars from the oven and sprinkle marshmallows across top. Return to oven for 2 min. to soften marshmallows. Remove from oven and spread soft marshmallows over top of brownies. Let cool completely.
Prepare topping. In a microwave-safe bowl, combine chocolate chips, caramel and butter. Heat on high for 30 seconds. Stir and repeat until chocolate is melted and mixtue is smooth. Add cereal and stir to coat. Drop spoonfuls of chocolate mixture over marshmallow layer, spreading as evenly as possible. Put the bars in the refrigerator for a few hours to chill. Lift from pan and score into squares (about 16 or 20).
1 1/3 cups all-purpose flour
1 1/4 t. baking powder
½ t. salt
1 c. light brown sugar
1/3 cup butter, softened
1 1/2 whole eggs
1/2 t. vanilla
1 c. semisweet chocolate chips
Sift flour, baking powder and salt into a large bowl. Set aside.
Stir brown sugar into softened butter in another large bowl until butter disappears. A spoon works well. Add eggs to the butter mixture and stir well. Add vanilla and chocolate chips and mix well. Add dry flour mixture and stir until well combined.
Line an 8x8 in. pan with foil and coat with nonstick spray. Spread batter evenly into the dish.
Bake at 350 degrees for 30 -40 minutes or until top is golden brown. Make sure you don’t over bake. Insert a toothpick to check for doneness.
If the top starts to get too brown before they are done, place a sheet of aluminum foil over the top to prevent browning.