Crust:

1/2 cup Pillsbury BEST All Purpose Flour
1 cup graham cracker crumbs (12 squares)
3/4 cup firmly packed brown sugar
1/2 teaspon baking soda
1/2 cup margarine or butter, softened

Topping:

4 cups miniature marshmallows
3/4 cup candy-coated pieces
1/4 cup hot fudge ice cream topping, warmed

1/2 cup Pillsbury BEST All Purpose Flour 1 cup graham cracker crumbs (12 squares) 3/4 cup firmly packed brown sugar 1/2 teaspon baking soda 1/2 cup margarine or butter, softened

4 cup s miniature marshmallows 3/4 cup candy-coated pieces 1/4 cup hot fudge ice cream topping, warmed

1. Heat oven to 350 degrees. Grease 13x9-inch pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients; beat at low speed until coarse crumbs form. Press in bottom of the greased pan.

2. Bake at 350 degrees for 10-12 minutes or until golden brown.

3. Remove pan from oven; sprinkle evenly with marshmallows. Return to oven; bake an additional 1-2 minutes or until puffy.

4. Remove pan from oven. Sprinkle evenly with chocolate pieces. Drizzle with warm ice cream topping. Cool 1 hour until completely cooled. Cut into bars. 32 bars