Servings: 9

Ingredients Ingredients
 
1 roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies 1 roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
1/4 cup unsweetened baking cocoa ¼ cup unsweetened baking cocoa
1 cup semisweet chocolate chips (from 12-oz package) 1 cup semisweet chocolate chips (from 12-oz package)
1/4 cup heavy whipping cream ¼ cup heavy whipping cream
1 cup miniature marshmallows 1 cup miniature marshmallows
 
1 Heat oven to 350°F. Line 8-inch square pan with foil, extending over edges. 1 Heat oven to 350°F. Line 8-inch square pan with foil, extending over edges.
 
2 In medium bowl, break up cookie dough. Add baking cocoa; mix with spoon, or knead with hands until well blended (dough will be stiff). Press evenly in bottom of pan. 2 In medium bowl, break up cookie dough. Add baking cocoa; mix with spoon, or knead with hands until well blended (dough will be stiff). Press evenly in bottom of pan.
 
3 Bake 15 to 20 minutes or until edges are set (do not overbake). Cool completely on cooling rack, about 1 hour. 3 Bake 15 to 20 minutes or until edges are set (do not overbake). Cool completely on cooling rack, about 1 hour.
 
4 In medium microwaveable bowl, microwave chocolate chips and whipping cream uncovered on High 1 minute, stirring after 30 seconds; stir until chips are melted and mixture is smooth. Spread chocolate mixture evenly over cooled cookie base. Sprinkle with miniature marshmallows, slightly pressing into chocolate. 4 In medium microwaveable bowl, microwave chocolate chips and whipping cream uncovered on High 1 minute, stirring after 30 seconds; stir until chips are melted and mixture is smooth. Spread chocolate mixture evenly over cooled cookie base. Sprinkle with miniature marshmallows, slightly pressing into chocolate.
 
5 Refrigerate about 30 minutes or until chocolate is set. For bars, cut into 4 rows by 3 rows; cut each bar in half diagonally for a total of 24 triangular bars. Store covered in refrigerator. 5 Refrigerate about 30 minutes or until chocolate is set. For bars, cut into 4 rows by 3 rows; cut each bar in half diagonally for a total of 24 triangular bars. Store covered in refrigerator.