Best Chocolate-Marshmallow Bars

PAM
3 (5.3-oz.) boxes shortbread cookies
1 stick butter, melted
1 (14-oz.) can sweetened condensed milk
1 c. sweetened shredded coconut
1 c. semisweet chocolate chips
1 c. mini marshmallows
1. Preheat oven 375.
2. Line 9” square baking pan with parchment paper, leaving 2” overhand on all sides.
3. Coat paper with PAM.
4. Pulse cookies in food processor until finely ground.
5. Drizzle in melted butter and pulse until crumbs are completely coated.
6. Press crumb mixture evenly into bottom of pan.
7. Pour milk over the top and spread gently to edges with back of spoon.
8. Add coconut, chocolate chips and marshmallows. Pressing down gently with your hands.
9. Bake until bars are golden brown around the edges and beginning to pull away from pan, 25-30 minutes.
10. Let cool in pan on a rack for 3 hours.
11. Using parchment overhang to lift bars out of pan.
12. Cut with serrated knife.