Crispy Cookie Treats
Makes 2 dozen bars
|1||package (18 ounces) refrigerated miniature chocolate chip cookie dough (40 count)|
|1/2||cup (1 stick) butter|
|1/2||teaspoon ground cinnamon|
|1||package (16 ounces) miniature marshmallows|
|4||cups crisp rice cereal|
|2||cups unsweetened granola|
- Bake cookies according to package directions. Reserve 24 cooled cookies. Coarsely chop remaining 16 cookies. Place chopped cookies in resealable food storage bag; seal bag. Freeze at least 1 hour.
- Melt butter in large saucepan over medium heat; stir in cinnamon. Add marshmallows; cook and stir until melted and smooth. Remove from heat; let stand 10 minutes, stirring every few minutes.
- Meanwhile, lightly grease 13X9-inch baking pan and rubber spatula. Combine cereal, granola and frozen chopped cookies in large bowl. Pour marshmallow mixture over cereal mixture; stir with spatula until well blended.
- Press mixture into prepared pan; flatten with lightly greased waxed paper or hands. Press reserved 24 cookies on top of bars, spacing evenly. Let stand at room temperature about 2 hours or until set. Cut into 2X2-1/4-inch bars.
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