Ingredients
- 1/2 cup butter
- 1/2 cup brown sugar
- 1 1/2 cup quick rolled oats
- 1/4 cup light corn syrup
- 1/2 cup dried semi-sweet chocolate chips
- 2/3 cup miniature marshmallows
- 1/2 cup walnut pieces
Directions
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Place butter in an 8-inch square, microwave-safe baking dish. Microwave until the butter is melted.
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Stir in the brown sugar until dissolved. Stir in the rest of the ingredients. Press the mixture firmly into the dish.
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Microwave for three to five minutes or until lightly browned. If your microwave does not have a rotating carousel, rotate the dish twice during cooking.
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Let the cookies cool and then cut them into bars with a sturdy knife. Wrap them individually to pack in a lunch.
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This recipe will make sixteen 2 × 2-inch squares.
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Baker’s note: Since microwave ovens vary significantly, you may need to experiment with cooking times. In our test microwave, four minutes was just right. Three minutes left them a little on the sticky side—but still good—and five minutes made them too chewy.