2cupsgluten-free Chocolate Cookie Crumbs* or 1 ½ cups regular Chocolate Cookie crumbs if not gluten-free
½cupUnsalted Butter, melted
1 14-ounce canSweetened Condensed Milk
1cupSemi-Sweet Chocolate Chips
1cupDark Chocolate Mint green M&M’s
1cupMini Marshmallows
1 4.67-ounce packageAndes Crème de Menthe Thins(28 pieces), unwrapped and cut in half horizontally to make 2 squares per rectangular thin
¼cupYellow Mega M&M’s(the amount of yellow found in a 10.20-ounce bag of mixed Mega M&Ms)
Instructions
Butter or spray with non-stick spray a 9-inch by 13-inch baking pan. Preheat the oven to 325 degrees.
In a medium mixing bowl combine cookie crumbs with the melted butter. Mix well and spoon into the prepared baking pan. Press down into pan to form a crust.
Drizzle half of the sweetened evaporated milk over the cookie crumb crust and smooth out with the back of a spoon.
In a large mixing bowl, combine the chocolate chips, Mint M&M’s, Andes mints and marshmallows. Toss to fully combine. Distribute evenly over the crust.
Drizzle the remaining sweetened evaporated milk over the entire mixture in the baking pan. Evenly distribute the yellow Mega M&M’s over the top.
Bake the bars for 25-30 minutes until the marshmallows and condensed milk begin to turn golden. Remove from the oven and allow to cool fully before slicing. Tip: after the bars cool to room temperature, put them in the refrigerator to chill before cutting. This allows firm bars to be cut.
Notes
*I make the crumbs using gluten-free chocolate cookies ground in a food processor.