Easy Crispy Cookie Bars Recipe | Simple Dessert

Crispy Cookie Treats

YIELD Makes 2 dozen bars

INGREDIENTS

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

PREPARATION:

1. 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.
2. 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.
3. 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.
4. 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.

This recipe appears in: Cookie Bars