Marshmallow Sludge Bars

 Makes 28 Bars

Ingredients

 1 lb peanut butter sandwich cookies, coarsely crushed

 1 stick unsalted butter, melted

 2 cups peanut butter chips

 2/3 cup light corn syrup

 4 Tbsp unsalted butter

 1 tsp vanilla extract

 2 cups large marshmallows, snipped in half with kitchen shears

 2 cups Ghirardelli milk chocolate chips

 2 cups Cocoa Krispies Choconilla

Directions

 1. Preheat the oven to 350°, coat a 13 x 9 inch baking pan with nonstick spray

 2. Pulverize cookies in a food processor until fine crumbs form. Add melted butter; process until crumbs clump together. Press crumbs into prepared pan. Bake 15 minutes or until golden.

 3. Melt peanut butter chips, corn syrup, butter and vanilla in a saucepan over medium-low heat, stirring until smooth, about 5 minute. Spread 1/2 cup of the peanut butter mixture over crumb base.

 4. Top with marshmallows, sticky side down and return bars to the oven. Bake until marshmallows puff, about 2 minutes, then remove from the oven. Don’t let marshmallows brown or they’ll turn crunchy.

 5. Toss chocolate chips and cereal with remaining peanut mixture to coat. Drop spoonfuls of the topping over the marshmallows, then spread with a spatula. Cool bars before cutting with a knife.

http://www.cpbgallery.com/2009/01/22/marshmallow-sludge-bars/