No Bake Kit Kat Bars (Copy Kat recipe)

Brooke made these yummy candy/cookies for our Sunday dinner and they were a big hit.  Cut in smaller pieces because these babies are rich and delish! Brooke then cut up Kit Kats on top of the bars.  Soooo good!  The recipe that Brooke used from Pinterest was Brandie/The Country Cook-

 


No Bake Kit Kat Bars (Copy Kat recipe)

 

72 club crackers (or soda crackers)

1 cup butter (2 sticks)

1 cup light brown sugar, firmly packed

1/3 cup sugar

1/2 cup milk

2 cups graham cracker crumbs

2/3 cup creamy peanut butter

1 cup semi-sweet chocolate chips

 

HOW TO MAKE THESE LAYERED CRACKER BARS:

Line an un-greased 9×13 baking dish with a layer of club crackers.

 

In a large saucepan, over low to medium heat, melt butter and both sugars. Then add graham cracker crumbs and milk. Allow mixture to all gently melt and stir constantly until it is all combined well.

 

Remove from heat and spread half the butter mixture evenly over crackers.

Do your best to spread it out evenly. Top with another layer of crackers. Then spread the other half of the butter mixture on top. Then a final layer of crackers on top of that.

In a small saucepan, combine peanut butter and chocolate chips. Melt over medium-low heat, stirring constantly until completely melted and blended.

 

Spread evenly over top layer of crackers.

 

Cover with plastic wrap and pop it in the fridge for an hour or two. You want that top chocolate layer to really cool down and firm up.

Once it is completely cooled, slice into small squares. You should be able to get about 2 1/2 dozen from this pan.

 

Tips:

·      You can use regular saltine crackers for this recipe but I think the club crackers hold up a little better.

·      Dark, milk or even white chocolate can be used instead of the semi-sweet chocolate.

Give these plenty of time to cool before slicing or they won’t slice up well for you.

Apple Bars

A gal that we serve with at our youth facility, made these delicious apple bars for our last linger longer.  I loved how moist they were and the great cinnamon topping.  The recipe is from AllRecipes.


                   

 

"Granny Smith apples work well in this recipe."

Ingredients

• 1/2 cup melted butter
• 1 cup white sugar
• 1 egg
• 1 cup all-purpose flour

• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 cup apples - peeled, cored and finely diced
• 1 cup chopped walnuts (opt.)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8-inch baking pan.
2. In a large bowl, mix melted butter with sugar and egg. Mix in flour, baking soda, and cinnamon, and then stir in apple and walnuts. Spread batter into prepared pan.
3. Bake for approximately 40 minutes, or until a small knife inserted in the center comes out clean.

Salted Caramel Crispy Treats

Heard about this recipe from my friend Brendalyn- the recipe I used is Jamie Dean's and it was easy and delish.  A grown-up version of a favorite treat.

 

 

 

 

Salted Caramel Crispy Treats

6 cups crispy rice cereal
1 stick butter, cut into pieces
1/2 cup dark brown sugar
1/4 cup heavy whipping cream
1 Tbsp. light corn syrup
1 tsp. flaky sea salt, such as Maldon, plus more for sprinkling (I used just regular sea salt in a grinder)

1 10z. bad mini marshmallows

Spray and 8-inch square cake pan with nonstick spray

Add the cereal to a large heatproof bowl and set aside.

Add the butter to a medium saucepan over medium high heat.  Once melted, stir in the brown sugar, heavy whipping cream and corn syrup.  Cook until thick and syrupy while stirring frequently, about 7 minutes.  Stir in the salt.  Turn off the heat and stir in the marshmallows.  Keep stirring until the marshmallows are smooth and melted.

Quickly pour the caramel marshmallow sauce over the cereal and stir all together.  Pour into the prepared pan and press down with a piece of parchment paper sprayed with nonstick spray.  Sprinkle lightly with flaky sea salt.

Cool completely, then cut into squares.

No Bake Cookies with Cookie Butter

Make these!  Make these!  They will be my "go to in a second" cookie from now on!

No Bake Cookies with Cookie Butter

1 1/2 cups granulated sugar
10 Tbsp. butter , cut into pieces
1/2 cup milk
1/2 Biscoff Cookie Butter
1 tsp. vanilla extract
2 and 3/4 cups quick cooking oats.

Line two baking sheets with parchment and set aside.  (this recipe made 24 cookies for me.)

Bring the sugar, butter and milk to a boil over med. heat.  Stir occasionally as it's warming up.  Let the mixture boil for 60 seconds.

Remove from heat and stir in the cookie butter and vanilla until melted and combined.  Add the oats and mix until well combined.  Let the mixture sit for 1-2 minutes until the oats have softened and thickened slightly.
Use a 1/5 Tbsp. schook to drop mounds onto the prepared baking sheet.  Use the back of the scoop to spread and shape the cookies if needed.

Cook the cookies for about 30 minutes or until they are hardened.  (ha!  We were eating them straight from the scoop!)

The cookies will keep for up to 1 week stored in an airtight container in the refrigerator.  Can freeze cookies for us to 3 months.  Thaw in the refrigerator then bring them to room temperature before serving.

Thanks to Bakedbyanintrovert for this nummy recipe!!!!

Carmelitas

What can I say- one of the best cookies in the world!

Carmelitas
32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.

Chewy Oatmeal Cookies

This recipe originally came from Country Woman a million years ago, then republished in Taste of Home.  Nuts would be good but dang, sometimes nuts give me a cankor.  And I do love raisins but dried cherries even better.  This is a cookie I will time and again.

 

Chewy Oatmeal Cookies

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 tablespoon molasses
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 cups quick-cooking oats
• 1-1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup each raisins and chopped pecans  (I used dried cherries and no nuts)                                       
• 1 cup (6 ounces) semisweet chocolate chips (I'm a milk chocolate girl...) 

Directions

In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, molasses and vanilla; beat well.

Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the raisins, pecans and chocolate chips. Drop by tablespoonfuls 2 in. apart onto greased baking sheets.

Bake at 350° for 9-10 minutes or until lightly browned. Cool on pans for 2 minutes before removing to wire racks. Yield: about 5 dozen.

                                           

Festive Cherry Bars

Another recipe from my Stayvacation.  Talk about a quick and easy recipe that is over the top good!

Festive Cherry Bars


1 3-oz. pkg. cream cheese, softened
3/4 c. chopped maraschino cherries, well-drained
1 roll refrigerated slice and bake sugar cookies
1/2 c. powdered sugar
2-3 Tbs. milk  (I used maraschino cherry juice and 1/2 tsp. almond extract)


Preheat oven to 375 degrees.  In small bowl, blend cream cheese and 1/2 cup cherries.  Slice cookie dough into 1/4 slices.  Arrange half of the slices over the bottom of ungreased 8" square pan, overlapping if necessary.  Spread with cream cheese mixture.  Top with remaining cookie slices.  Bake 20-30 minutes.  Combine powdered sugar and milk  until smooth.  Drizzle over bars.  Sprinkle with remaining 1/4 c. cherries.  Cut into 18 squares.  Refrigerate any leftovers.


Truth be told- I just cut the cookie roll in half and pressed the dough into the pan and flattened the rest to make a crust. 


These are sooo delicious!!!!

Oreo Cheesecake Cookies

 nestofposies.blog.com  recipe and picture!

You don't have to have pink cookies- but I added food coloring for Valentines day.

 

Oreo Cheesecake Cookies

(only five ingredients!!!)

Ingredients

• 4 ounces cream cheese, softened
• 8 tablespoons salted butter, at room temperature
• 3/4 cup sugar
• 1 cup + 2 tablespoons all-purpose flour
• 10 Oreo cookies, broken into pieces

1. In the body of a stand mixer fitted with a paddle attachment, beat cream cheese and butter until light and fluffy, scraping down the sides as needed.
2. Add the sugar and beat well.
3. Add in flour, a small bit at a time, beating in on low speed, just until incorporated. Fold in oreos until evenly distributed.
4. Cover bowl with plastic wrap and place in the refrigerator for at least 45 minutes, and up to 2 hours.
5. 30 minutes prior to baking, preheat oven to 350 degrees .
6. Line a large baking sheet with parchment paper.
7. Using a cookie scoop, scoop out 2 tablespoon sized balls of dough, roll them into rounds, and place them on the cookie sheet. Lightly press down on each cookie.
8. Place pan in the oven to bake for 10-11 minutes, or until just golden at the edges. They will still be very soft when you remove them from the oven - that's a good thing!
9. Cool on the baking sheet for 10 full minutes, then very carefully transfer to a cooling rack to cool completely.
   
   

Mexican Wedding Cookies

A month or so ago, we were invited to dinner  at someone's house.  Finally last week I took them a thank-you- chips and homemade salsa and a Mud Pie spoon.  The other day, Barb, returned my bowl (it was not to be returned) filled with Mexican Wedding Cookies!  We keep thanking back and forth.  Now I have to think of something to put back in the bowl to thank her!!!!

I had forgotten how much I like these cookies!

Mexican Wedding Cookies

1 cup of softened butter

1/2 cup of powdered sugar

1 teaspoon of vanilla

2 cups of flour

1 cup finely chopped pecans

1/4-1/2 cup extra powdered sugar for rolling cookies

Directions: (Preheat oven to 350 degrees)

Cream butter, 1/2 cup powdered sugar, vanilla together until fluffy.  Add the flour slowly and when all combined add the finely chopped pecans.  Roll the dough into walnut-sized balls and bake for 12-14 minutes until the bottoms are lightly golden brown.  Cool on a rack for several minutes and then roll the cooked cookies into the extra 1/4-1/2 cup powdered sugar. 

Lemonies

Friend and neighbor Cari Larsen made these alternative brownies for a neighborhood gathering.  They were a hit.  She said she can eat half a pan all by herself.  Since she looks like a size hardly nuthin', I highly doubt that...but the Lemonies were seriously that good. 

Lemonies

1 ½ cup flour

1 ½ cup sugar

½ tsp. salt

Whisk together and add the following:

1 cup butter (softened)

4 eggs

Blend well and add:

Zest from 1 lemon

Juice from 1 lemon (2 TBS)

Spread in greased 9 x 13 baking dish

Bake for approximately 25 minutes

While still warm, glaze with the following

1 cup powdered sugar

2 TBS lemon juice

2 tsp zest

Brown Butter Salted Caramel Cookies

Oh my!  I LOVE this cookie.  It's like snickerdoodles on steroids!  With just a touch of salt on top and a caramel tucked inside....totally trendy!  The  browned butter was a real twist and adds such a great new flavor.  I served them for my Bucket luncheon with apple slices and a small square of cream cheese topped with caramel sauce and toffee bits.  Perfect little dessert!

Brown Butter Salted Caramel Cookies

2 1/2 cups all-purpose Gold Medal flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
1 cup unsalted butter, sliced  (I used salted.  Worked fine.)
1 1/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 egg yolk
1 tablespoon vanilla extract
1 tablespoon plain Greek yogurt
1 cup caramel squares, cut into 1/4's

For Rolling the Cookies:
1/4 cup granulated sugar
2 teaspoons ground cinnamon
Sea salt, for sprinkling on top of cookies  

1. In a medium bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.
2. To brown the butter, heat a thick-bottomed skillet on medium heat. Add the sliced butter, whisking frequently. Continue to cook the butter until melted. The butter will start to foam and browned specks will begin to form at the bottom of the pan. The butter should have a nutty aroma. Watch the butter carefully because it can go from brown to burnt quickly. Remove butter from the heat and let cool to room temperature.
3. In the bowl of a stand mixer, combine the brown butter and sugars. Mix until blended and smooth. Beat in the egg, yolk, vanilla, and yogurt and mix until combined. Slowly add in the dry ingredients and mix until just combined.
4. Form the dough in a ball and cover with plastic wrap. Chill in the refrigerator for at least 30 minutes. You can chill the dough overnight.
5. When ready to bake, preheat the oven to 350 degrees F. Measure about 2 tablespoons of dough and roll into balls. Flatten the ball with the palm of your hand and place a piece of caramel in the center of the dough. 

Wrap the cookie dough around the caramel, making sure the caramel is completely covered with dough.
6. In a small bowl, combine the cinnamon and sugar. Roll the balls in the cinnamon-sugar mixture. Place dough balls on a large baking sheet that has been lined with  parchment paper. Make sure the cookies are about 2 inches apart. Sprinkle the cookie tops with sea salt.
7. Bake the cookies 8-10 minutes or until the edges of the cookies begin to turn golden brown. The centers will still be soft. Cool the cookies on the baking sheet for 2-3 minutes, or until set. Transfer cookies to a wire cooling rack and cool completely.
Makes 2 dozen cookies

Belle's Pink Lemonade Cookies

This was cousin Zella's favorite summer recipe she shared at Bucket:

Belle's Pink Lemonade Cookies

2 lemons
1 (15 oz.) box strawberry cake mix
2 eggs
1/2 cup mashed strawberries
2 T. oil
2 cups powdered sugar.

Zest and juice the lemons.  Add half the zest (about 1/2 T.) and juice (about 1/3 cup) to a mixing bowl.  Add the dry cake mix, eggs, strawberries and oil.  Mix well and scoop dollops onto a cookie sheet.  Bake at 350 degrees for about 10 minutes.  Cool on a rack.

For the icing, mix in a bowl 2 cups powdered sugar, the other half of the lemon zest and just enough of the juice so you can drizzle the icing.

When cookies are cooled, drizzle away.  store the cookies in an air-tight container.
(recipe printed in Deseret News- by Brenda Stanley)

Pan Sugar Cookies

My grands made this for their Wax Museum party.  I don't think I've ever made pan sugar cookies but they were delish and easy!

Pan Sugar Cookies

1 1/2 cups sugar
1 cup butter
8 oz. cream cheese
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
1 tsp. baking powder
3 cups flour (start with 2 1/2 to check consistency.

Mix together thoroughly.  Press in jelly roll pan.  Cook for 20 min. on 375.

Frosting
8 oz. cream cheese
1/2 softened butter
1 lb. powdered sugar
1 tsp. food coloring

Frost cookies when cool in the pan, then cut and serve.

Lime and Raspberry Bars with Coconut Crust

This is the dessert I made for our Bon Appetit dinner.  I used more raspberries and lots of fresh whipped cream.  Thanks to BakaholicMama for the recipe on Pinterest:  

http://www.bakeaholicmama.com/2011/07/lime-and-raspberry-bars-with-coconut.html


Lime Raspberry Bars With Coconut Crust

Ingredients for the crust:
1/2 cup flaked coconut
3/4 cups unbleached flour 
1.5 tbs white sugar
Pinch of salt
3/4 of a stick of butter chilled and cut into cubes
1/4 tsp vanilla extract (or preferably almond if you have it)

Directions:
First up... toast your coconut. I do this by placing it in a baking dish in a preheated oven, 325 degrees for about 10-15 minutes watch it very closely so it doesn't burn. If you see the outer edges of the pan browning too quickly give the coconut a quick toss mixing it all up and place it back in the oven.

After your coconut is toasted (should be golden brown) set your oven up to 350.

In your kitchen aid with the paddle attachment combine flour,sugar, and salt till its combined. Add toasted coconut and vanilla or almond Extract, give it a quick mix.



Add the butter and mix on med till the dough is rough pea sized crumbs. Spread crust in a parchment paper lined 8x8 pan pressing it into the bottom



Bake 20 to 25 minutes or till golden brown. Let it cool while mixing the next layers up.

Ingredients for top layer:
1 1/2 cups sugar
3 eggs
2/3 cup fresh lime juice - should be about 4 limes
The zest of all your limes (before being juiced)
2/3 cup flour
1/8 tsp of salt
2 tbs raspberry jam
1/2 cup confectioners sugar for dusting
1/2 cup fresh raspberries for garnishing
1/2 cup of toasted coconut for garnishing
Fresh whipped cream

Directions:
Whisk Lime juice, zest, eggs, flour, and sugar in a large bowl. Divide it in half, pour half into crust. With the other half add in your raspberry jam whisk together. Drizzle onto the first layer. With the tip of a knife marble your fillings together.
Bake for 30-35 minutes until filling is completely set. Let cool completely. Lift edges of parchment paper out of your pan. 

Dust generously with confectioner’s sugar. Serve with fresh whipped cream more toasted coconut and fresh raspberries.

Cookies and Cream Brownies

Looking for an easy dessert kicked up a notch?

Niece Mallorie chose this dessert to make from Pinterest.

She made it with a boxed brownie mix (she used a triple chunk and also switched out melted butter for the oil).  Or make and bake as directed.

When you take the brownies out of the oven, place a layer of Hershey's Cookies 'n'Creme candy bars over the top.  Let them melt and cool before cutting.

Heavenly.  And I'm not even a fan of the candy bars.  Really.  Really.  Good!

Easy Lemon Cookies

My writing friend, Carolyn C. told me about this recipe when we drove last week to have lunch with another writing friend.  Thanks, Carolyn- this is perfect for 2 of my lemon lovin' family members!

 

Easy Lemon Cookie

 

Ingredients
1 (18.25 ounce) package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 package unsweetened KoolAid powder, lemonade flavor (This ingredient makes the flavor of the cookies really "pop" ) 

 1/3 cup confectioners' sugar for decoration

Directions
Preheat oven to 375 degrees F (190 degrees C).

Pour cake mix into a large bowl. Stir in eggs, oil, and lemonade Kool Aid powder until well blended.  (don't let the Play-Doh appearance fool you- these cookies are tart and moist.)

Drop teaspoonfuls of dough into a bowl of confectioners' sugar. Roll them around until they're lightly covered.

 

Once sugared, put them on an ungreased cookie sheet.

 

Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown, and the insides chewy.

Hints:

Do not overbake. For best results, I bake them for six minutes--seven minutes at the most, and then let them cool on a paper towel on the counter or on a cookie sheet that is room temperature. While you can bake them as soon as you stir the ingredients together, this recipe also works well when the dough is made the night before and refrigerated.

S'More Cups

Made these little S'More cups this week after seeing them pinned.  They satisfy that longing for S'mores without a campfire.  I love the S'More bars better  ( http://constantgrowingamazementcooks.blogspot.com/2013/07/smore-bars.html) but this is a good quick and easy alternative.

S'MORE CUPS:
• 7 whole graham crackers, finely crushed
• 1/4 cup powdered sugar...
• 6 tbsp butter, melted
• 4 bars milk chocolate candy
• 12 large marshmallows



Preheat oven to 350. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar and butter in small bowl. Mix well with fork.

Place small scoop of crumb mixture in each cup of a mini-muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling

While the crust is in the oven, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.

Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven; cool 15 minutes. Carefully remove cups from pan. Cool completely.

Break remaining candy bars and place in (1-cup) prep bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.

Yield: 24 cups
Store in an airtight container for up to 1 week.

Frosted Banana Bars

BFF Cathy got this recipe this weekend at a family gathering.  Since I am a banana cake crazy, especially a French banana cake, these bars had me swooning.  I had to put my little French bird candles on the plate as I licked my chops saying, "Ohhh La La!"

FROSTED BANANA BARS

 

 

1/2 c. butter

1 1/2 c. sugar

2 eggs

1 c. sour cream

2 med. ripe bananas

1 tsp. vanilla

 

2 c. flour

1 tsp. baking  soda

1/4 tsp. salt

 

FROSTING

 

8-oz cream cheese

1/2 c. butter

2 tsp. vanilla

3 3/4 - 4 c. powdered sugar

 

In a mixing bowl, cream butter and sugar; add eggs, sour cream and vanilla.  Combine flour, baking soda and salt; gradually add to creamed mixture.  Stir in bananas.  Spread into greased 15 x 10 pan.  Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean.  Cool.  For frosting, beat cream cheese, butter and vanilla.  Gradually beat in enough powdered sugar to achieve desired consistency.  Frost cooled bars.  Store in refrigerator.  Best when served cold.

Raspberry Bars

These cookies were recently served at a friend's wedding party.  They remind me of childhood thumbprint cookies.  Ohhhh so good! 

Raspberry Bars

 2 C butter
 1 C sugar
 2 eggs
 2 t. vanilla
 1/2 t. salt
 5 1/3 C flour

 Mix all ingredients and spread on a large cookie pan (the big ones we do rolls on). Bake at 375 for 10 min. or slightly brown.  Press rows with fingers 1" apart. Fill with raspberry jam.  Cook 5-10 min. longer.  Cool.  Drizzle with powder sugar icing with almond extract.  Cut in diagonals.

S'More Bars

Our grand, Boston was baptized this weekend.  It was a special event, celebrated  with family and friends and a wonderful spirit.  I tell about it on my regular blog (www.constantgrowingamazement.blogspot.com) but I wanted to share this story that was told at the baptism.  One cute story that was told at the baptism.  Apparently a little boy was in a store with one of his folks and saw someone smoking outside.  When the little boy went outside, he said to the man (I'm sure the parent cringed)-  "You shouldn't be smoking!"  to which the man replied, "Says who?"  The little boy replied, "Smokey the Bear and Holy the Ghost!"

Loved that!!!

And speaking of love, I'm a s'more crazy.  I've loved s'mores ever since I was young at girl's camp.  We love to do them over our firepit or at Lake Powell.  This year at Lake Powell, I bought giant marshmallows and cut a little hole in them.  We put a Rolo candy inside and then roasted them.  On a graham cracker afterward toasting- total yum.

This might be my favorite S'more version.  Tenille's sister, Natalie, brought them to the lunch after the baptism.   (the underling will NOT STOP!!!)

S’mores Bars Recipe:

(Makes 16 cookie bars)
Ingredients:
1/2 cup butter, room temperature
1/4 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs
1 teaspoon baking powder
1/4 teaspoon salt
3 king-sized milk chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme
Directions:
Preheat oven to 350°F.  Grease an 8-inch square baking pan.
In a large bowl, cream together butter and sugar until light and fluffy.  Beat in egg and vanilla.  In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt.  Add to butter mixture and mix at a low speed until combined.
Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.  Place chocolate bars over dough (3 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate, if necessary, to get it to fit in a single layer no more than 1/4 inch thick).  Spread marshmallow creme over chocolate layer.  Place remaining dough in a single layer on top of the marshmallow (most easily achieved by flattening the dough into small, flat shingles and laying them together).
Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

(Six Sisters version)