1 tube (16.5 oz.) refrigerated peanut butter cookie dough
3 1/2 c. miniature marshmallows
3/4 c. milk chocolate chips
2 tsp. shortening
1 1/2 c. milk chocolate M&Ms
Directions:
Preheat oven to 350 degrees. Let dough stand at room temperature for 5-10 minutes to soften. With floured hands, press dough into an ungreased 9x13 baking pan. Bake 18-20 minutes or until lightly browned and edges are firm.
Sprinkle with marshmallows; bake 2-3 minutes longer or until marshmallows are puffy.
In a microwave, melt chocolate chips and shortening; stir until smooth. Sprinkle M&Ms over marshmallows; drizzle with chocolate mixture. Refrigerate until set before cutting.
Note~ I made this for a 4th of July reunion and they were a huge hit. I noticed the cookie dough warmed up quickly when I was putting it in the pan to spread it out so I threw it in the freezer for a bit halfway through spreading the dough so that it would not keep sticking.
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