Photo courtesy of Betty Crocker

• 1 pouch Betty Crocker sugar cookie mix (1lb 1.5oz)
• 1 C graham cracker crumbs
• 1 C butter, melted
• 3 C milk chocolate chips (approx 18 oz)
• 4 1/2 C miniature marshmallows

Heat oven to 375 degrees.  In a large bowl, stir together the sugar cookie mix and graham crumbs.  Stir in the melted butter until a soft dough forms.  Press into an ungreased 9×13 pan.

Bake 18-20 minutes, until set.  Immediately sprinkle the chips over the hot crust.  Let stand 3 to 5 minutes or until chocolate begins to melt.  Spread chocolate evenly over crust.

Set oven control to broil.  Sprinkle marshmallows over melted chocolate.  Broil 5 to 6 inches from heat for 20 to 30 seconds or until marshmallows are toasted.  (Watch very closely…marshmallows will brown quickly).  Cool for 10 minutes then cut 6 rows by 4 rows (24 servings).  Serve warm.  Store any remaining bars tightly covered.

1 Serving (1 Bar)

• Calories 310
• Total Fat 16g
  • (Saturated Fat 8g,
  • Trans Fat 1 1/2g),
• Cholesterol 25mg;
• Sodium 150mg;
• Total Carbohydrate 39g
  • (Dietary Fiber 0g,
  • Sugars 28g),
• Protein 3g;

• 1 pouch (1lb 1.5oz) Betty Crocker oatmeal chocolate chip cookie mix
• 1 pouch (1lb 1.5oz) Betty Crocker peanut butter cookie mix
• 1/2 cup butter or margarine, softened
• 2 eggs
• 1 cup milk chocolate chips
• 1 cup candy-coated peanut butter pieces (aka Reese’s pieces)
• 1/2 cup chopped walnuts, toasted if desired

Heat oven to 350 degrees.  In a large bowl stir cookie mixes, butter, and eggs until soft dough forms.  Stir in the chocolate chips, Reese’s pieces, and walnuts.

On a large ungreased cookie sheet, drop dough by scant 1/4 cupfuls about 2 inches apart.  (I flattened a bit because the first batch didn’t really spread out on its own).  Bake 13 to 16 minutes (my cookies required 16 minutes) or until light golden brown.

Cool 1 to 2 minutes; remove from cookie sheet to cooling rack.  Cool completely, about 30 minutes.  Makes 36 cookies.

• 1 bag peanut butter chips
• 1 can fat free sweetened condensed milk
• 2 tbsp. butter
• 1 (10 oz.) package miniature marshmallows
• 2 cups dry roasted peanuts

Melt peanut butter chips, milk, and butter in the microwave in 30-second to 1-minute increments, stirring each time. In a large bowl combine the marshmallows and peanuts. Pour the melted peanut butter mixture over the marshmallows and peanuts. Stir until the marshmallows and peanuts are well coated. Pour into a 9×13 inch pan. Cool. Cut into squares.  (24 servings / 217 calories per serving; 18 servings / 289 calories per serving)

• 1 1/4 cups all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. ground cinnamon
• 1/2 tsp. salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 tsp. vanilla
• 3 cups quick or old-fashioned oats (I used old fashioned)
• 11-oz. pkg. butterscotch chips

Preheat oven to 375 degrees.

Combine flour, baking soda, cinnamon and salt in a small bowl.  Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in a large bowl.  Gradually beat in the flour mixture.  Stir in the oats and butterscotch chips.  Drop by rounded tablespoon onto ungreased baking sheets.

Bake 7-10 minutes.  Cool on baking sheets for 2 minutes, then move to wire racks to cool completely.  Makes approximately 4 dozen cookies.