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  • Makes 24 to 32 bars
  • Bake Time: 25 Minutes

This Recipe was made with

Raspberry Filled Raspberry Filled


  • 2 tablespoon softened butter
  • 2 packages Archway Raspberry Fruit Filled cookies
  • 1 (14 oz) can sweetened condensed milk
  • 2 cups (12 oz. pkg.) dark chocolate chips
  • 1 cup chopped pecans
  • 1 cup mini marshmallows


  1. Preheat oven to 350 degrees F.
  2. Line a 13 x 9-inch metal baking pan with foil, then rub foil with the butter.
  3. Press whole raspberry cookies into pan as tightly as possible.
  4. Break up remaining cookies and press broken bits into gaps to cover bottom of pan.
  5. Pour condensed milk evenly over the base.
  6. Mix about 1 1/4 cups of the chocolate chips and 3/4 cup of the pecans in a bowl.
  7. Sprinkle over the condensed milk.
  8. Bake on center rack of oven for 20 minutes.
  9. Meanwhile, mix together ½ cup of the remaining chocolate chips, remaining pecans and marshmallows.
  10. Pull cookies from the oven, sprinkle with marshmallow mixture, then return to oven for 3-5 minutes or just until marshmallows puff up.
  11. Bake-time is about 25 minutes total.
  12. Scatter the remaining chocolate chips across hot bars.
  13. Cool on a wire rack for about an hour, then transfer to refrigerator and chill thoroughly before serving.
  14. To serve, grasp foil and lift bars from pan. Using a large knife, score cold bars into bars.
  15. Store in refrigerator.