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Lost In Translation

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Harvest Pumpkin-Spice Bars Recipe (Gluten Free) by Betty Crocker Recipes on Flickr.Via Flickr: INGREDIENTS: Bars 1 box Betty Crocker® Gluten Free yellow cake mix 1 can (15 oz) pumpkin (not pumpkin pie mix) 1/2 cup butter, softened 1/4 cup water 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 3 eggs 1 cup raisins, if desired Frosting 1 container Betty Crocker® Rich & Creamy cream cheese frosting 1/4 cup chopped walnuts, if desired DIRECTIONS: 1. Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray. 2. In large bowl, beat all bar ingredients except raisins with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in raisins. Spread in pan. 3. Bake 20 to 25 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours. 4. Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.

Harvest Pumpkin-Spice Bars Recipe (Gluten Free) by Betty Crocker Recipes on Flickr.

Via Flickr:
INGREDIENTS:

Bars
1 box Betty Crocker® Gluten Free yellow cake mix
1 can (15 oz) pumpkin (not pumpkin pie mix)
1/2 cup butter, softened
1/4 cup water
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3 eggs
1 cup raisins, if desired

Frosting
1 container Betty Crocker® Rich & Creamy cream cheese frosting
1/4 cup chopped walnuts, if desired

DIRECTIONS:

1. Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening or cooking spray.

2. In large bowl, beat all bar ingredients except raisins with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in raisins. Spread in pan.

3. Bake 20 to 25 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.

4. Spread frosting over bars. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store in refrigerator.

Chewy Raspberry Almond Bars Recipe by Betty Crocker Recipes on Flickr.Via Flickr: INGREDIENTS: 1 1/2 cups quick-cooking oats 1 1/2 cups Gold Medal® all-purpose flour 3/4 cup packed light brown sugar 1/2 teaspoon salt 3/4 cup cold butter or margarine 1 egg, beaten 3/4 cup seedless red raspberry jam 1 cup fresh raspberries (6 oz) 1/2 cup sliced almonds DIRECTIONS: 1. Heat oven to 375°F. Spray 9-inch square pan with baking spray with flour. 2. In large bowl, mix oats, flour, brown sugar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Reserve 1 cup mixture for topping. To remaining mixture, stir in egg until just moistened. 3. Press dough firmly and evenly into bottom of pan, using fingers or bottom of measuring cup. Spread with jam. Arrange raspberries over jam. Stir almonds into reserved crumb mixture; sprinkle evenly over raspberries. 4. Bake 30 to 35 minutes or until top is golden. Cool completely on cooling rack. Cut into 4 rows by 4 rows.

Chewy Raspberry Almond Bars Recipe by Betty Crocker Recipes on Flickr.

Via Flickr:
INGREDIENTS:

1 1/2 cups quick-cooking oats
1 1/2 cups Gold Medal® all-purpose flour
3/4 cup packed light brown sugar
1/2 teaspoon salt
3/4 cup cold butter or margarine
1 egg, beaten
3/4 cup seedless red raspberry jam
1 cup fresh raspberries (6 oz)
1/2 cup sliced almonds

DIRECTIONS:

1. Heat oven to 375°F. Spray 9-inch square pan with baking spray with flour.

2. In large bowl, mix oats, flour, brown sugar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Reserve 1 cup mixture for topping. To remaining mixture, stir in egg until just moistened.

3. Press dough firmly and evenly into bottom of pan, using fingers or bottom of measuring cup. Spread with jam. Arrange raspberries over jam. Stir almonds into reserved crumb mixture; sprinkle evenly over raspberries.

4. Bake 30 to 35 minutes or until top is golden. Cool completely on cooling rack. Cut into 4 rows by 4 rows.

Chocolate-Hazelnut-Coconut Bars Recipe by Pillsbury.com on Flickr.Via Flickr: INGREDIENTS: 1 roll Pillsbury® refrigerated chocolate flavored chip cookie dough 1 1/4 cups hazelnut spread with cocoa (from 13-oz jar) 1 package (8 oz) cream cheese, softened 1 LAND O LAKES® Egg White 1 can (14 oz) Eagle Brand® Sweetened Condensed Milk 3 cups shredded coconut 1 teaspoon McCormick® Pure Vanilla Extract 3 tablespoons LAND O LAKES® Butter 1/2 cup toasted shredded coconut, if desired* DIRECTIONS: 1. Heat oven to 350°F. Spray 13x9-inch pan (dark pan not recommended) with Crisco® Original No-Stick Cooking Spray. Let cookie dough stand at room temperature 10 minutes to soften. In large bowl, break up cookie dough. Stir in 3/4 cup of the hazelnut spread until blended. Press dough evenly in bottom of pan. 2. Bake 10 to 15 minutes or until light golden brown. Cool 30 minutes. 3. In large bowl, beat cream cheese and egg white with electric mixer on medium speed until smooth. Add condensed milk, 3 cups coconut and vanilla; beat until well blended. Pour over crust. 4. Bake 35 to 40 minutes or until light golden brown and set. Cool completely, about 1 hour. 5. In 1-quart saucepan, heat remaining 1/2 cup hazelnut spread and butter over low heat, stirring constantly, until melted. Spread over cooled bars; sprinkle with toasted coconut. Refrigerate 30 minutes or until topping is set. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator. *To toast coconut, spread in ungreased shallow pan. Bake at 350°F 5 to 7 minutes, stirring occasionally, until golden brown. **For easier cutting, use a plastic knife.

Chocolate-Hazelnut-Coconut Bars Recipe by Pillsbury.com on Flickr.

Via Flickr:
INGREDIENTS:

1 roll Pillsbury® refrigerated chocolate flavored chip cookie dough
1 1/4 cups hazelnut spread with cocoa (from 13-oz jar)
1 package (8 oz) cream cheese, softened
1 LAND O LAKES® Egg White
1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
3 cups shredded coconut
1 teaspoon McCormick® Pure Vanilla Extract
3 tablespoons LAND O LAKES® Butter
1/2 cup toasted shredded coconut, if desired*

DIRECTIONS:

1. Heat oven to 350°F. Spray 13x9-inch pan (dark pan not recommended) with Crisco® Original No-Stick Cooking Spray. Let cookie dough stand at room temperature 10 minutes to soften. In large bowl, break up cookie dough. Stir in 3/4 cup of the hazelnut spread until blended. Press dough evenly in bottom of pan.

2. Bake 10 to 15 minutes or until light golden brown. Cool 30 minutes.

3. In large bowl, beat cream cheese and egg white with electric mixer on medium speed until smooth. Add condensed milk, 3 cups coconut and vanilla; beat until well blended. Pour over crust.

4. Bake 35 to 40 minutes or until light golden brown and set. Cool completely, about 1 hour.

5. In 1-quart saucepan, heat remaining 1/2 cup hazelnut spread and butter over low heat, stirring constantly, until melted. Spread over cooled bars; sprinkle with toasted coconut. Refrigerate 30 minutes or until topping is set. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

*To toast coconut, spread in ungreased shallow pan. Bake at 350°F 5 to 7 minutes, stirring occasionally, until golden brown.

**For easier cutting, use a plastic knife.

Ultimate Turtle Brownies Recipe by Betty Crocker Recipes on Flickr.Via Flickr: INGREDIENTS: 1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix Water, vegetable oil and eggs called for on brownie mix box 36 caramels, unwrapped (from 14 oz bag) 3 tablespoons whipping cream 1 1/3 cups semisweet chocolate chunks (from 11.5 oz bag) 2/3 cup coarsely chopped pecans DIRECTIONS: 1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides 9-inch square pan with baking spray with flour. Make brownie batter as directed on box. Spread 1/2 of batter in pan. Bake 18 minutes. 2. Meanwhile, in large microwavable bowl, microwave caramels and whipping cream uncovered on High 2 to 3 minutes, stirring occasionally, until smooth. 3. Pour caramel over partially baked brownie; spread to within 1/4 inch of edges. Sprinkle with 2/3 cup of the chocolate chunks and 1/3 cup of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining 2/3 cup chocolate chunks and 1/3 cup pecans. 4. Bake 34 to 37 minutes longer or until center is almost set. Cool 1 hour at room temperature. Cover; refrigerate 1 hour before serving. For brownies, cut into 6 rows by 4 rows. Store covered at room temperature.

Ultimate Turtle Brownies Recipe by Betty Crocker Recipes on Flickr.

Via Flickr:
INGREDIENTS:

1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and eggs called for on brownie mix box
36 caramels, unwrapped (from 14 oz bag)
3 tablespoons whipping cream
1 1/3 cups semisweet chocolate chunks (from 11.5 oz bag)
2/3 cup coarsely chopped pecans

DIRECTIONS:

1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides 9-inch square pan with baking spray with flour. Make brownie batter as directed on box. Spread 1/2 of batter in pan. Bake 18 minutes.

2. Meanwhile, in large microwavable bowl, microwave caramels and whipping cream uncovered on High 2 to 3 minutes, stirring occasionally, until smooth.

3. Pour caramel over partially baked brownie; spread to within 1/4 inch of edges. Sprinkle with 2/3 cup of the chocolate chunks and 1/3 cup of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining 2/3 cup chocolate chunks and 1/3 cup pecans.

4. Bake 34 to 37 minutes longer or until center is almost set. Cool 1 hour at room temperature. Cover; refrigerate 1 hour before serving. For brownies, cut into 6 rows by 4 rows. Store covered at room temperature.

Frosted Irish Cream Brownies Recipe by Betty Crocker Recipes on Flickr.Via Flickr: INGREDIENTS: Brownies: 1 (1 lb. 3.8-oz.) pkg. fudge brownie mix 1/2 cup oil 1/4 cup Irish cream liqueur 2 eggs Frosting: 1/2 cup butter or margarine, softened 2 cups powdered sugar 2 tablespoons Irish cream liqueur 1/2 teaspoon vanilla 2 to 3 teaspoons milk Glaze: 1 oz. semisweet chocolate, chopped 1 teaspoon butter or margarine DIRECTIONS: 1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread in greased pan. 2. Bake at 350°F. for 25 to 30 minutes or until brownies are set and begin to pull away from sides of pan. DO NOT OVERBAKE. Cool 45 minutes or until completely cooled. 3. Beat 1/2 cup butter in small bowl until light and fluffy. Beat in all remaining frosting ingredients, adding enough milk for desired spreading consistency. Spread over cooled brownies. 4. Place glaze ingredients in small microwave-safe bowl. Microwave on HIGH for 30 seconds; stir until melted and smooth. Drizzle over frosted brownies. Refrigerate 30 minutes or until firm. Cut into bars. Expert Tips: Irish cream liqueur contains Irish whiskey, sugar and cream. Depending on the brand, the liqueur may have spicy toffee or honey chocolate flavors. Brownies are done when edges look dry and start to pull away from the sides of the pan. Bake the brownies for the minimum time recommended, and then check their edges. Remove the brownies from the oven as soon as the edges are done; overbaked brownies are dry and hard.

Frosted Irish Cream Brownies Recipe by Betty Crocker Recipes on Flickr.

Via Flickr:
INGREDIENTS:

Brownies:
1 (1 lb. 3.8-oz.) pkg. fudge brownie mix
1/2 cup oil
1/4 cup Irish cream liqueur
2 eggs

Frosting:
1/2 cup butter or margarine, softened
2 cups powdered sugar
2 tablespoons Irish cream liqueur
1/2 teaspoon vanilla
2 to 3 teaspoons milk

Glaze:
1 oz. semisweet chocolate, chopped
1 teaspoon butter or margarine

DIRECTIONS:

1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread in greased pan.

2. Bake at 350°F. for 25 to 30 minutes or until brownies are set and begin to pull away from sides of pan. DO NOT OVERBAKE. Cool 45 minutes or until completely cooled.

3. Beat 1/2 cup butter in small bowl until light and fluffy. Beat in all remaining frosting ingredients, adding enough milk for desired spreading consistency. Spread over cooled brownies.

4. Place glaze ingredients in small microwave-safe bowl. Microwave on HIGH for 30 seconds; stir until melted and smooth. Drizzle over frosted brownies. Refrigerate 30 minutes or until firm. Cut into bars.

Expert Tips:
Irish cream liqueur contains Irish whiskey, sugar and cream. Depending on the brand, the liqueur may have spicy toffee or honey chocolate flavors.

Brownies are done when edges look dry and start to pull away from the sides of the pan. Bake the brownies for the minimum time recommended, and then check their edges. Remove the brownies from the oven as soon as the edges are done; overbaked brownies are dry and hard.

S’mores Brownies Recipe by Betty Crocker Recipes on Flickr.Via Flickr: INGREDIENTS: 1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix Water, vegetable oil and egg called for on brownie mix box 2 cups miniature marshmallows 4 graham crackers, broken into small pieces 2 milk chocolate candy bars (1.55 oz each), broken into 1-inch squares INGREDIENTS: 1. Heat oven to 350°F (325°F for dark or nonstick pan). Make brownies as directed. After removing pan from oven, set oven to broil. 2. Immediately sprinkle marshmallows and graham crackers over warm brownies. Broil about 4 to 5 inches from heat 30 to 60 seconds or until marshmallows are golden brown. (Watch carefully marshmallows and graham crackers will brown quickly.) Sprinkle with chocolate candy. To serve warm, cool about 30 minutes. For brownies, cut into 4 rows by 4 rows.

S’mores Brownies Recipe by Betty Crocker Recipes on Flickr.

Via Flickr:
INGREDIENTS:

1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
2 cups miniature marshmallows
4 graham crackers, broken into small pieces
2 milk chocolate candy bars (1.55 oz each), broken into 1-inch squares

INGREDIENTS:

1. Heat oven to 350°F (325°F for dark or nonstick pan). Make brownies as directed. After removing pan from oven, set oven to broil.

2. Immediately sprinkle marshmallows and graham crackers over warm brownies. Broil about 4 to 5 inches from heat 30 to 60 seconds or until marshmallows are golden brown. (Watch carefully marshmallows and graham crackers will brown quickly.)

Sprinkle with chocolate candy. To serve warm, cool about 30 minutes. For brownies, cut into 4 rows by 4 rows.

Peanut Butter Candy Bars Recipe by Betty Crocker Recipes on Flickr.Via Flickr: Ingredients: 1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix 3 tablespoons vegetable oil 1 tablespoon water 1 egg 1 cup chocolate chips 1 cup butterscotch chips Directions: 1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. 2. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press into pan. Bake 15 to 18 minutes or until edges are light golden brown. Cool 10 minutes. 3. In small microwavable bowl, microwave chocolate chips and butterscotch chips on High 1 to 1 1/2 minutes or until melted. Spread evenly over base. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.www.bettycrocker.com/cookies

Peanut Butter Candy Bars Recipe by Betty Crocker Recipes on Flickr.

Via Flickr:
Ingredients:

1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
1 cup chocolate chips
1 cup butterscotch chips

Directions:

1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.

2. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press into pan. Bake 15 to 18 minutes or until edges are light golden brown. Cool 10 minutes.

3. In small microwavable bowl, microwave chocolate chips and butterscotch chips on High 1 to 1 1/2 minutes or until melted. Spread evenly over base. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.

www.bettycrocker.com/cookies

Warm Toasted Marshmallow S’more Bars by Betty Crocker Recipes on Flickr.Via Flickr: 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix 1 cup graham cracker crumbs 1 cup butter or margarine, melted 3 cups milk chocolate chips (18 oz) 4 1/2 cups miniature marshmallows 1. Heat oven to 375°F. In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft dough forms. Press into ungreased 13x9-inch pan. 2. Bake 18 to 20 minutes or until set. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Spread chocolate evenly over crust. 3. Set oven control to broil. Sprinkle marshmallows over melted chocolate. Broil with top 4 to 5 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 10 minutes. For bars, cut into 6 rows by 4 rows. Serve warm. Store any remaining bars tightly covered. Find more recipes at www.bettycrocker.com.

Warm Toasted Marshmallow S’more Bars by Betty Crocker Recipes on Flickr.

Via Flickr:

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 cup graham cracker crumbs
1 cup butter or margarine, melted
3 cups milk chocolate chips (18 oz)
4 1/2 cups miniature marshmallows

1. Heat oven to 375°F. In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft dough forms. Press into ungreased 13x9-inch pan.

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

3. Set oven control to broil. Sprinkle marshmallows over melted chocolate. Broil with top 4 to 5 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 10 minutes. For bars, cut into 6 rows by 4 rows. Serve warm. Store any remaining bars tightly covered.

Find more recipes at www.bettycrocker.com.

Raspberry Mousse Brownies Recipe by Betty Crocker Recipes on Flickr.Via Flickr: INGREDIENTS: 1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch) Water, oil and eggs called for on brownie mix box 1 bag (10 oz) raspberry-flavored or semisweet chocolate chips 1 1/4 cups whipping cream 1 container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting 1 tablespoon whipping cream Fresh raspberries, if desired DIRECTIONS: 1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening (for easier cutting, line pan with foil, then grease foil on bottom only of pan). Make brownies as directed on box for 13x9-inch pan. Cool completely, about 1 hour. 2. Reserve 1/4 cup chocolate chips for drizzle. In large microwavable bowl, place remaining chocolate chips and 1 1/4 cups whipping cream. Microwave uncovered on High 2 to 3 minutes, stirring once every minute, until chocolate is melted. Stir until mixture is smooth. Refrigerate about 20 minutes or until slightly thickened. 3. Add frosting to chocolate mixture. Beat with electric mixer on high speed 1 to 2 minutes or until well blended and soft peaks form. Spread over cooled brownies, smoothing top. 4. In small microwavable bowl, microwave reserved 1/4 cup chocolate chips and 1 tablespoon whipping cream uncovered on High 30 to 45 seconds, stirring once, until mixture can be stirred smooth. Drizzle over frosting mixture. Refrigerate 1 to 2 hours or until set. 5. Cut into 12 squares; cut each square diagonally in half to make triangles. Garnish with raspberries.

Raspberry Mousse Brownies Recipe by Betty Crocker Recipes on Flickr.

Via Flickr:
INGREDIENTS:

1 box (1 lb 6.5 oz) Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, oil and eggs called for on brownie mix box
1 bag (10 oz) raspberry-flavored or semisweet chocolate chips
1 1/4 cups whipping cream
1 container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting
1 tablespoon whipping cream
Fresh raspberries, if desired

DIRECTIONS:

1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening (for easier cutting, line pan with foil, then grease foil on bottom only of pan). Make brownies as directed on box for 13x9-inch pan. Cool completely, about 1 hour.

2. Reserve 1/4 cup chocolate chips for drizzle. In large microwavable bowl, place remaining chocolate chips and 1 1/4 cups whipping cream. Microwave uncovered on High 2 to 3 minutes, stirring once every minute, until chocolate is melted. Stir until mixture is smooth. Refrigerate about 20 minutes or until slightly thickened.

3. Add frosting to chocolate mixture. Beat with electric mixer on high speed 1 to 2 minutes or until well blended and soft peaks form. Spread over cooled brownies, smoothing top.

4. In small microwavable bowl, microwave reserved 1/4 cup chocolate chips and 1 tablespoon whipping cream uncovered on High 30 to 45 seconds, stirring once, until mixture can be stirred smooth. Drizzle over frosting mixture. Refrigerate 1 to 2 hours or until set.

5. Cut into 12 squares; cut each square diagonally in half to make triangles. Garnish with raspberries.

Ooey-Gooey Rocky Road Bars by Betty Crocker Recipes on Flickr.Via Flickr: 1/2 cup butter, softened 1 egg 1 teaspoon vanilla 1 box (19 oz) Betty Crocker® Gluten Free chocolate chip cookie mix 2 cups semisweet chocolate chips 1/2 cup chopped toasted pecans 3 cups miniature marshmallows 1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, mix butter, egg and vanilla until blended. Stir in cookie mix until soft dough forms. Press dough evenly in pan. 2. Bake 20 to 25 minutes or until top is golden brown and center puffs slightly. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Gently spread chocolate evenly over crust. 3. Set oven control to broil. Sprinkle nuts and marshmallows over melted chocolate. Broil with top 4 to 5 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 30 to 45 minutes to serve warm or cool completely, about 2 hours. For bars, cut into 6 rows by 4 rows. Store tightly covered. Find more recipes at www.bettycrocker.com.

Ooey-Gooey Rocky Road Bars by Betty Crocker Recipes on Flickr.

Via Flickr:
1/2 cup butter, softened
1 egg
1 teaspoon vanilla
1 box (19 oz) Betty Crocker® Gluten Free chocolate chip cookie mix
2 cups semisweet chocolate chips
1/2 cup chopped toasted pecans
3 cups miniature marshmallows

1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, mix butter, egg and vanilla until blended. Stir in cookie mix until soft dough forms. Press dough evenly in pan.

2. Bake 20 to 25 minutes or until top is golden brown and center puffs slightly. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Gently spread chocolate evenly over crust.

3. Set oven control to broil. Sprinkle nuts and marshmallows over melted chocolate. Broil with top 4 to 5 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 30 to 45 minutes to serve warm or cool completely, about 2 hours. For bars, cut into 6 rows by 4 rows. Store tightly covered.

Find more recipes at www.bettycrocker.com.

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