Caramel Chocolate Chip Marshmallow Bars
by Suzanne T.
(Lubbock, Texas)
Caramel Chocolate Chip Marshmallow Bars
These cookie bars are so good, you'll think you're eating a homemade candy bar! They're kind of like s'mores on steroids. I mean what could be better than graham crackers, salty peanuts, caramel, marshmallow and chocolate - all baked together in easy-to-eat bar cookies? I think these make the perfect ending for your summer barbeques and cookouts.
Caramel Chocolate Chip Marshmallow Bars Recipe
Ingredients:Crust:
- 1 1/4 cups all-purpose flour
- 1/4 cups graham cracker crumbs
- 1/2 cup sugar
- 1/2 cup (1 stick) butter, softened
- 1/4 teaspoon salt
- 1/2 cup chopped salted peanuts
Filling:
- 3/4 cup caramel ice cream topping
- 1/2 cup salted peanuts
- 1/2 cup mini marshmallows
- 1/2 cup chocolate chips
Instructions:
Preheat oven to 350F degrees. Lightly grease and flour a 9-inch square baking pan and set aside.
Prepare the crust mixture:
In a small mixing bowl with an electric mixer on low speed, beat the flour, graham cracker crumbs, sugar, butter and salt until crumbly (about 1-2 minutes). Stir in the chopped peanuts.
Reserve 3/4 cup of the mixture and press the remaining mixture into the bottom of prepared baking pan.
Bake 10 to 12 minutes, or until crust layer is lightly golden brown.
One bottom layer is partially baked, spread caramel in en even layer over the hot crust.
Sprinkle nuts, miniature marshmallows and chocolate chips evenly over the caramel. Crumble reserved 3/4 cup of crust mixture over the top.
Return pan to oven and continue baking 10 to 12 minutes more, or just until the marshmallows start to brown.
Remove from oven and cool pan on wire rack for 30 minutes.
Cover pan and refrigerate for 1 to 2 hours, or until firm.
Cut bars into desired size and shape.
Store cut bars in airtight container.
