| 1 | pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix |
| 1/4 | cup vegetable oil |
| 2 | tablespoons water |
| 1 | egg |
| 1/2 | tub (16-ounce size) Betty Crocker® Rich & Creamy chocolate ready-to-spread frosting (1 cup) |
| 1/3 | cup miniature marshmallow |
| 1 | tablespoon chopped peanuts, if desired |
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| 1. | Heat oven to 350ºF. Stir cookie mix, oil, water and egg in medium bowl with spoon until dough forms. Press in ungreased square pan, 8x8x2 inches. |
| 2. | Bake 20 to 25 minutes or just until set. Cool completely, about 30 minutes. |
| 3. | Stir together frosting and marshmallows; spread over bars. Sprinkle with peanuts. For 16 bars, cut into 4 rows by 4 rows. Store tightly covered. |
| High Altitude (3500-6500 ft) Heat oven to 375ºF. Stir 1 tablespoon Gold Medal® all-purpose flour into dry cookie mix. | |
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