Ingredients1pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix1cup graham cracker crumbs1cup butter or margarine, melted 3cups milk chocolate chips (18 oz)4 1/2cups miniature marshmallows
Directions1Heat 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.2Bake 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.3Set 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.
1/2cup almond or coconut milk2containers (5.3 oz each) gluten-free Greek blended vanilla yogurt2pouches Gluten Free Chex™ maple brown sugar oatmeal (from 9.54-oz box)1/2cup fresh blueberries1/4cup chopped pecans, toasted, if desired2tablespoons additional fresh blueberries, if desired
Directions1In container with tight-fitting cover, mix almond milk, yogurt and oatmeal. Stir in 1/2 cup blueberries. Cover and refrigerate overnight.2Top with toasted pecans and extra blueberries.