Combine dry cake mix, butter and milk in large bowl; stir in gingersnaps. Press 1-3/4 cups cake mix mixture onto bottom of 13x9-inch pan sprayed with cooking spray.
Spread chocolate-hazelnut spread onto crust; top with marshmallows and teaspoonfuls of the remaining cake mix mixture. Sprinkle with nuts and chocolate.
Bake 20 min. or until center of dessert is set and marshmallows are lightly browned. Cool completely before cutting into bars.
Substitute creamy peanut butter for the chocolate-hazelnut spread; mix with additional 4-1/2 tsp. milk before spreading onto crust. Top with marshmallows and remaining cake mix mixture, then continue as directed.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4g
Trans Fat 0g
Cholesterol less than 5mg
Total Carbohydrates 26g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.