Directions

1. 1

   Preheat your oven to 350°F. Line an 8x8 or 9x9 inch square baking pan with parchment paper or lightly grease it. Press the refrigerated chocolate chip cookie dough evenly into the bottom of the pan to form a compact layer.

2. 2

   Bake the cookie crust for 12–15 minutes, until the surface appears dry and the edges begin to turn light golden brown. Remove from the oven and let cool for 2 minutes.

3. 3

   Sprinkle the miniature marshmallows evenly over the warm cookie layer. Return the pan to the oven for 5 minutes, until the marshmallows are puffed and lightly golden.

4. 4

   While the marshmallows are puffing, melt the ¼ cup butter and peanut butter chips together in a medium saucepan over medium heat, stirring frequently until smooth and combined.

5. 5

   Remove the baking pan from the oven once the marshmallows are puffed. Add the popped popcorn to the warm peanut butter–butter mixture and stir until every piece of popcorn is evenly coated.

6. 6

   Spread the caramel-coated popcorn mixture over the marshmallow layer, pressing it down gently so it adheres but doesn't crush the marshmallows too much.

7. 7

   Melt the semisweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Drizzle the melted chocolate evenly over the top of the bars using a fork or spoon.

8. 8

   Allow the bars to cool at room temperature for at least 2 hours, or place in the refrigerator for 30–45 minutes to speed up the setting process. Once set, cut into 16 squares using a sharp, lightly oiled knife. Serve and enjoy.