1 pkg (16-18 oz) refrigerated triple-chocolate cookie dough
1 cup miniature marshmallows
2/3 cup mini semisweet chocolate chips
1/4 cup crushed peppermint hard candies
1 tsp vegetable shortening
Preheat oven to 350 degrees.
Line an 8-inch square pan with heavy-duty foil and allow about 1-inch to extend over the ends of the pan.
Break up the cookie dough and place in the foil-lined pan. Press dough evenly over the bottom of the pan.
Bake for 18 minutes at 350 degrees. Remove from oven and immediately sprinkle the marshmallows and half the chocolate chips over the top.
Return to oven and bake another 3 to 4 minutes or until the marshmallows are puffed but not browned. Remove from oven and sprinkle with the crushed candies.
Allow brownies to cool completely.
Remove the brownies from the pan using the extended foil to lift out; place on a cutting board or surface. Using a long sharp knife that has been warmed under hot running water and patted dry (cuts through the marshmallows more easily) into small squares.
In a small saucepan heat the remaining chocolate chips with the shortening over low heat until smooth, stirring constantly. Drizzle over the brownies and allow to stand until the chocolate drizzle has set.