Using a one quart canning jar (wide mouth works best)

Layer into the jar in the following order:

Step one:

Either condense one sleeve graham crackers to 1 ½ cups crumbs or use pre boxed graham cracker crumbs (baking isle)

In bottom of jar layer 1 cup graham cracker crumbs (reserve ½ cup for later)

Step two

 Take 8 marshmallow peeps (bunny or chicks for Easter, pumpkins for Halloween, gingerbread men for Christmas) and press them inside the jar in a ring with their faces pressed gently against the glass.

Step three:

Pour remaining ½ cup graham cracker crumbs into the center hole created by the peeps. This should just come to the top of the peeps.

Step four:

Pour 1 ¼ cups holiday m&m’s or choc. Chips on top of the peeps.  Press down gently to make room for brown sugar.

Step five:

Press 1/3 cup brown sugar into jar. (this should come close to filling the jar)

Put canning lid and ring on jar.  Cut out circle of cute holiday fabric and cover lid of jar. Secure fabric with raffia or ribbon. (I like to use a rubber band and then hide the rubber band by tying the raffia or ribbon on top of it)

Attach the following directions with jar:

Empty the jar contents into a bowl.  Snip the marshmallow peeps into bits with kitchen shears or cut up with a knife.  Return the marshmallow peep bits to the mixture and mix well.

Melt ½ cup butter; add 1 tsp vanilla. Pour this over the dry ingredients, mix well.  Pat into a greased 9 inch square pan.  Bake at 350 degrees for 15 minutes.  Cool, and cut into bars. Option: leave marshmallows whole and place on top of the cookie mixture in the pan. Bake as above.

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