Coat 13×9-inch microwavable dish with cooking spray. Place whole graham crackers on bottom. Sprinkle marshmallows on top. Microwave on high 1 minute. Remove and cool. In 2-quart mixing bowl, combine chocolate morsels, margarine and corn syrup. Microwave on high about 1-1/2 minutes or until soft. Stir in peanut butter, add Rice Krispies and mix. Spread over marshmallows, cover and refrigerate 1 hour or until firm.
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Cream butter. Add sugar and cream well, then eggs, cream well. Add dry ingredients that have been blended. Bake in 10×15-inch pan until done (20 minutes) at 350 degrees. Top with marshmallows. Put back in oven about 1 minute more until marshmallows puff up. FROSTING: Bring milk, sugar and butter to a boil, then add milk chocolate chips. Beat until chips are melted. Drizzle over marshmallows. Enjoy!
Cream sugar and shortening. Add eggs and vanilla. Add flour, soda, pinch of salt, and oatmeal. Put 2/3 of mixture in ungreased 9×13-inch pan. Melt chips and milk. Mix well and spread on dough. Put remaining dough on top in dabs. Bake 20-25 minutes at 350 d
Bake 20 to 25 minutes at 350 degrees.