Makes: 9 bars
1 package (16.5 ounces) refrigerated sugar-cookie dough
1 cup miniature marshmallows
1⁄3 cup white chocolate chips
1⁄3 cup crushed hard peppermint candies
Preheat oven to 350°F. Line a 9 x 9-inch baking pan with foil, allowing foil to extend over sides of pan. Coat with cooking spray.
Using hands, press cookie dough evenly into bottom of prepared pan.
Bake for 18 to 20 minutes. Remove from oven, and immediately sprinkle with marshmallows and chips. Return to oven and bake for 3 to 4 minutes longer, or until marshmallows are puffed. Sprinkle with crushed candy. Cool completely in pan (about 1 hour).
To serve, lift foil to remove uncut bars from pan. Place on a cutting board. Fill a pitcher with hot water. Place a long, sharp knife in pitcher. Using warm knife, cut into 9 large squares.