Gluten-Free Ooey Gooey Rocky Road Bars

 Turn Betty Crocker® Gluten Free chocolate chip cookie mix into an indulgent dessert-bar cookie.



Ingredients

  • 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

Steps


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.

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