No bake chocolate, peanut butter, seven layer bars cookies

Ingredients

• 6 Cups Corn Flakes
• 4 Tablespoons Unsalted Butter
• 1 10.5 Ounce Bag Miniature Marshmallows
• 1/3 Cup Unsalted Butter
• 1/3 Cup Creamy Peanut Butter
• 1/3 Cup Honey
• 1/2 Cup Powdered Sugar
• 1 Cup Crushed Pretzel Sticks
• 4 Ounces Chocolate Chips
• 2 Tablespoons Unsalted Butter
• White Chocolate Topping
• 4 Ounces White Chocolate

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Preparation

• Line an 8″ x 8″ baking pan with plastic wrap. Make sure that ends overlap the sides of the pan.
• Melt half of the butter in a saute pan over medium high heat. Once melted, add in half of the marshmallows.
• Stir to combine the butter and melt the marshmallows. Once melted, add in half of the corn flakes. Turn off the heat and thoroughly combine the cornflakes and marshmallow mixture.
• Pour the cereal mixture into the lined baking pan. Using your fingers, press the cereal mixture into the pan and make sure that it’s spread evenly. Set pan aside to cool for at least an hour.
• Beat the butter, peanut butter, honey and confectioners’ sugar together in a medium bowl with an electric mixer until light and fluffy. Spread over the cookie layer.
• Sprinkle the crushed pretzels evenly over the peanut butter layer. Lightly press the pretzels into the mixture so that when it hardens, the pretzels will adhere. Chill in the refrigerator while you prepare the chocolate layer.
• Put the chocolate and butter in a medium size microwave-safe bowl. Melt at 50 percent power in the microwave until soft, in 30 second intervals. Stir, and continue to heat until completely melted.
• When cool but still runny, pour the chocolate over the chilled peanut butter layer and smooth out with an offset spatula. Place back into the refrigerator to chill for 30 minutes.
• Melt half of the butter in a saute pan over medium high heat. Once melted, add in half of the marshmallows. Stir to combine the butter and melt the marshmallows. Once melted, add in half of the corn flakes. Turn off the heat and thoroughly combine the cornflakes and marshmallow mixture.
• Put the white chocolate in a small microwave-safe bowl. Melt at 50 percent power in the microwave until soft, in 30 second intervals. Stir, and continue to heat until completely melted.
• When cool but still runny, drizzle or pour the chocolate over the top cookie layer and smooth out with an offset spatula. Sprinkle nonpareils over the top. Place back into the refrigerator to chill for 30 minutes.