Peanut+Butter+Cup+S’mores+Bars

½ cup butter, softened ½ cup packed dark brown sugar ¼ cup of granulated sugar 1 egg 1 teaspoon vanilla 1 ¼ cups flour 1 teaspoon baking powder ¼ teaspoon salt 1 cup graham cracker crumbs 14-16 peanut butter cups, regular size (It usually ends of requiring 1 bag of the normal round-shaped cups, 2 bags needed if they are the Christmas tree-shape, 1 bag of the mini cups works also). Marshmallow fluff (You need enough to cover the peanut butter cups; requires about half of a large container).
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1. Preheat the oven to 350°. Line an 8x8 baking dish with Reynolds Wrap Non-stick Pan Lining Paper (it is a combination of parchment paper on one side and foil on the other). 2. In a large bowl, beat the butter and sugars until fluffy. Beat in egg and vanilla extract until combined. 3. Add in the flour, baking soda and salt in small portions until it is all combined. <span style="font-family: "Georgia","serif"; font-size: 14.66px;">4. Mix in the graham cracker crumbs. <span style="font-family: "Georgia","serif"; font-size: 14.66px;">5. Spread 2/3rds of the dough on the bottom of the baking dish. Lightly press the peanut butter cups into the dough and then spread the marshmallow fluff on top. <span style="font-family: "Georgia","serif"; font-size: 14.66px;">6. Top with the remaining dough. <span style="font-family: "Georgia","serif"; font-size: 14.66px;">7. Bake for ~30 minutes or until edges begin to brown. Allow to cool for at least 2 hours.
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**<span style="font-family: "Georgia","serif"; font-size: 16px;">Chocolate Chip Cookie/Brownie Bar **

<span style="font-family: "Georgia","serif"; font-size: 14.66px;">1. Preheat the oven to 350°. Line a baking dish (9x13) with Reynolds N0n-stick Pan Lining Paper. <span style="font-family: "Georgia","serif"; font-size: 14.66px;">2. Follow the recipe for Toll House chocolate chip cookie dough. <span style="font-family: "Georgia","serif"; font-size: 14.66px;">3. Press the chocolate chip cookie dough into the bottom of the pan. <span style="font-family: "Georgia","serif"; font-size: 14.66px;">4. Lightly press Oreo cookies (double stuff recommended) into the dough. <span style="font-family: "Georgia","serif"; font-size: 14.66px;">5. Follow the recipe for your favorite brownie mix (be sure to use the family size box, not the 8x8 serving). <span style="font-family: "Georgia","serif"; font-size: 14.66px;">6. Top the Oreo cookies with the brownie mixture. <span style="font-family: "Georgia","serif"; font-size: 14.66px;">7. Bake for ~30 minutes covered and then for an additional 10-20 minutes uncovered. <span style="font-family: "Georgia","serif"; font-size: 14.66px;">8. Allow to cool and then place in refrigerator. Better if done the night before! <span style="font-family: "Georgia","serif"; font-size: 14.66px;">9. Use a heavy knife to cut into squares. <span style="font-family: "Georgia","serif"; font-size: 14.66px;">10. Best if served warm with vanilla ice cream!
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