Prep Time: 15 minutes
Ingredients:
- 15 chocolate cream sandwich cookies, crushed
- 1/3 cup butter, melted
- 1/3 cup water
- 1/4 cup butter
- 1 15-ounce package or 2 7-ounce packages DRY milk chocolate frosting mix
- 1 cup miniature marshmallows
- 1/2 cup chopped pecans
- 1/2 cup semisweet chocolate chips
- 1/4 cup milk chocolate chips
Preparation:
Combine cookie crumbs and 1/3 cup melted butter in a small bowl. Press into bottom of a 9" square pan. Set aside while preparing filling.In heavy saucepan, combine 1/4 cup butter and water and heat to boiling. Add the dry frosting mix (Jiffy brand is best - be sure the boxes add up to about 15 ounces) and blend well. Remove from heat and let cool slightly, about 5 minutes. Stir in marshmallows, pecans, and chocolate chips and spoon onto the cookie crust. Cool completely and cut into pieces to serve. If you can't find the dry frosting mix, you can make this with the canned, or tub frosting. Omit the water, 1/4 cup butter, and the dry frosting mix. Melt a 12 ounce package of chocolate chips in a small saucepan. Remove from heat and add a 16 ounce tub of prepared milk chocolate frosting and beat until smooth. Fold in marshmallows, pecans, and chocolate chips and spread over graham cracker crust; let cool completely and cut into pieces. 25 bars
