PeAnUt BuTTeR M&M MaRsHMaLLoW CooKiEs

1/2 c. butter flavored Crisco, soft

1/2 c. granulated sugar

1/2 c. brown sugar

1/2 c. peanut butter

1 egg

1 tsp. vanilla

2 tbsp.milk

1 3/4 c. flour

1/2 tsp. salt

1 tsp. baking soda

1 c. Peanut Butter M&M's

3/4 c. mini marshmallows

Preheat oven to 350.  

1.  In a medium bowl combine flour, salt, and baking soda and set aside. 

2.  In the bowl of a stand mixer, beat Crisco until smooth.  Beat in peanut butter, then sugars.  

3.  Add egg, vanilla, and milk and beat until smooth.  Slowly add dry ingredients to wet ingredients.  

4.  Lastly, gently stir in Peanut Butter M&M's and marshmallows.  

5.  Place rounded tablespoons of cookie dough onto baking sheets lined with parchment paper.  Bake for 8-9 minutes.  Let cool for a few minutes before moving to a cooling rack. 

~ You might get some ooZiNg mArShMaLLoWs but just let them cool.....they'll still taste terrific......just look a little messy!! :)   

CaRmeLiTaS

32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.

*A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.

**To make a 9x13" version, simply double the amounts.