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INGREDIENTS

Servings
  • 7 oz. granulated sugar
  • 7 oz. brown sugar
  • 4 oz. room temperature butter, cubed
  • 4 oz. OREO Crème Icing Variegate, chilled
  • 2 eggs
  • 1 tsp. vanilla bean paste
  • 10 oz. all-purpose flour
  • 2-1/2 oz. unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3-3/4 oz. HONEY MAID Honey Grahams, coarsely crushed
  • 5-1/4 oz. OREO Medium Cookie Pieces, divided
  • 3-1/2 oz. mini marshmallows

NUTRITION FACTS

Nutritional facts are based on a single serving
Calories 390
Total fat 14g
Saturated fat 6g
Trans fat 0g
Cholesterol 40mg
Sodium 320mg
Carbohydrate 65g
Dietary fiber 3g
Sugars 39g
Added sugars 39g
Protein 5g
Vitamin D 0%DV
Calcium 2%DV
Iron 15%DV
Potassium 4%DV

DIRECTIONS

  1. Cream  sugars, butter and Variegate with electric mixer fitted with paddle attachment until smooth. Add eggs, 1 at a time, mixing well after each. Beat in vanilla. Gradually add combined flour, cocoa, baking soda and salt in 3 additions, mixing until blended after each.
  2. Spread  dough evenly in parchment paper-lined half sheet pan coated with cooking spray. Sprinkle evenly with graham pieces and half the cookie pieces. Press down gently. Refrigerate 30 min.
  3. Bake  in 350°F standard oven 12 to 15 min. or until dough is firm to the touch. Cool in pan to room temperature. Sprinkle with remaining cookie pieces and marshmallows.
  4. Bake  3 to 5 min. or until marshmallows are golden brown. Cool completely before cutting.
  5. Note

    For an even layer of dough, after spreading dough into pan, place a second piece of parchment over dough. Press down with a second sheet pan. Remove second pan and parchment. Continue as directed.

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