Friday, August 26, 2016

WARM TOASTED MARSHMALLOW S'MORES FROM BETTY CROCKER

Warm Toasted Marshmallow S'mores Bars

Ingredients

1
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1
cup graham cracker crumbs
1
cup butter or margarine, melted 
3
cups milk chocolate chips (18 oz)
4 1/2
cups miniature marshmallows

Directions

  • 1 Heat oven to 375°F. In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft dough forms. Press into ungreased 13x9-inch pan.
  • 2 Bake 18 to 20 minutes or until set. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Spread chocolate evenly over crust.
  • 3 Set oven control to broil. Sprinkle 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 10 minutes. For bars, cut into 6 rows by 4 rows. Serve warm. Store any remaining bars tightly covered.
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GLUTEN FREE BLUE BERRY MABLE OVERNIGHT OATMEAL FROM BETTY CROCKER

IngredientsGluten-Free Blueberry Maple Overnight Oatmeal



1/2
cup almond or coconut milk
2
containers (5.3 oz each) gluten-free Greek blended vanilla yogurt
2
pouches Gluten Free Chex™ maple brown sugar oatmeal (from 9.54-oz box)
1/2
cup fresh blueberries
1/4
cup chopped pecans, toasted, if desired
2
tablespoons additional fresh blueberries, if desired

Directions

  • 1 In container with tight-fitting cover, mix almond milk, yogurt and oatmeal. Stir in 1/2 cup blueberries. Cover and refrigerate overnight.
  • 2 Top with toasted pecans and extra blueberries.
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