This recipe is out of the Junior League of Shreveport/Bossier's Mardi Gras to Mistletoe cookbook. It is one of my favorites because it is easy and you can change out the color of the M&M's to whatever season it is!
1 (18oz) roll refrigerator chocolate chip cookie dough (I use the already pre-scored cookies)
1 (7oz) jar marshmallow creme
1/2 cup creamy peanut butter
1 1/2 cups corn Chex
1/2 cup "M&M's"
Pat the cookie dough over the bottom of a greased 9x13 inch baking pan. Bake at 350 degrees for 13 minutes. Drop teaspoonfuls of the marshmallow creme and peanut butter over the top of the baked layer and bake for 1 minute.
Carefully spread the melted marshmallow creme and peanut butter over the top. Sprinkle with the *Chex and M&M's and bake for 7 minutes longer. Cool in the pan on a wire rack and cut into 2 inch bars.
*I always use more Chex and M&M's than it calls for...
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