Gluten Free OREO Marshmallow Brownies
32 servings
4h 30min Cook
Ingredient List
- ½ cup semi-sweet chocolate chips
- 1 cup thawed frozen lite whipped topping
- 1 pkg. (12 to 20 oz.) gluten-free brownie mix (8- or 9-inch pan size)
- 2½ cups miniature marshmallows (1/2 of 10-oz. pkg.)
- 16 Gluten Free OREO Cookies
Nutritional Information
| Calories | 170 |
| Total fat | 7g |
| Saturated fat | 1.5g |
| Trans fat | 0g |
| Cholesterol | 5mg |
| Sodium | 90mg |
| Total Carbohydrate | 27g |
| Dietary fiber | 1g |
| Total sugars | 18g |
| Added sugars | 17g |
| Protein | 1g |
| Vitamin D | 0% DV |
| Calcium | 0% DV |
| Iron | 4% DV |
| Potassium | 2% DV |
- 1Heat oven to 350°F.
- 2Microwave chocolate chips and whipped topping in microwaveable bowl on HIGH 45 sec. to 1 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Cool 15 min., stirring occasionally.
- 3Meanwhile, line 8- or 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Prepare brownie batter and bake in prepared pan as directed on package, except reduce the baking time by 5 min. Top brownie with marshmallows; bake 3 to 5 min. or until marshmallows are puffed.
- 4Top brownie immediately with cookies; press cookies gently into marshmallows to secure. Cool 5 min.
- 5Drizzle brownie with whipped topping mixture; cool brownie completely.
- 6Refrigerate 3 hours. Use foil handles to remove brownie from pan before cutting into bars.