Preheat oven to 350 degrees F. Lightly spray a 9 x 13″ pan with cooking spray.

Mix together crust ingredients and press into pan, forming a slight, about 1/3 inch lip around the edges. Layer ingredients in order given, except for the Hershey bars.

For gooier bars, bake for 15 to 20 minutes, just until the chocolate is melty and the marshmallows slightly browned. Check one of the chips in the middle bottom by putting a toothpick gently in the center. If it comes out with gooey chocolate the bars may be removed from the oven.

For crispier bars: after the initial 15 to 20 minute bake, cover that pan loosely with aluminum foil, making sure it doesn’t touch the marshmallows, and bake about 10 minutes longer.

For either option, when just out of the oven, randomly insert the Hershey pieces at an angle right into the marshmallows. If desired, cover lightly for a few minutes so they melt a bit and collapse onto the marshmallows (they’ll stick better.) Remove foil after a few minutes and let bars cool to the desired temperature.

Note: If over the top decadence is desired, add a few more marshmallows and an additional cup of milk chocolate chips when layering. Photo is showing them made without this additional step.