Ingredients
1
bag (10.5 oz) miniature marshmallows (5 1/2 cups)
1/4
cup butter or margarine
1
box (13 oz) Reese’s Puffs® cereal (9 cups)
1
container (1 lb) Betty Crocker™ Rich & Creamy chocolate frosting
15
Reese’s peanut butter cups miniatures, unwrapped, broken into pieces
16
vanilla creme-filled finger sandwich cookies, cut in half crosswise
Preparation
Spray 13x9-inch pan with cooking spray. In 4-quart Dutch oven, heat marshmallows and butter over low heat, stirring constantly, until melted and smooth. Remove from heat.
Stir 8 cups of the cereal into marshmallow mixture. Press into pan. Cool 30 minutes.
Spread frosting over marshmallow-cereal layer. Place remaining 1 cup cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or flat side of meat mallet. Sprinkle crushed cereal and broken candies over frosting.
Cut into 8 rows by 4 rows. Insert 1 cookie half into each bar to look like tombstone.
