Caramel Mallow Bars

12  Ratings
  • 25 min prep
  • 57 min total
  • Makes 2 doz. or 24 servings, 1 bar each.

A pecan shortbread crust is topped with a caramel, marshmallow and chocolate topping and baked to sweet gooey perfection.

Caramel Mallow Bars Recipe


  • 2/3 cup butter or margarine, softened
  • 1/2 cup firmly packed brown sugar
  • 1-1/2 cups flour
  • 1/2 cup finely chopped pecans
  • 1/2 cup HONEY MAID Graham Cracker Crumbs
  • 28 caramels
  • 2 Tbsp. water
  • 1 cup miniature marshmallows
  • 2 oz. semi-sweet baking chocolate, chopped


  • Preheat  oven to 350°F. Beat butter and sugar until light and fluffy. Add flour, pecans and cracker crumbs; mix well. Remove 1/4 cup of the crumb mixture; set aside. Press remaining crumb mixture onto bottom of greased 9-inch square baking pan. Bake 18 min. or until lightly browned.
  • Melt  caramels with water in heavy saucepan on low heat, stirring frequently until caramels are completely melted and mixture is well blended. Pour over crust. Sprinkle with reserved 1/4 cup crumb mixture, the marshmallows and chopped chocolate.
  • Bake  an additional 12 to 14 min. or until marshmallows are lightly browned. Cool. Cut into 24 bars to serve.

Recipe Tips

Storage Know-HowWrap tightly in aluminum foil and store at room temperature for up to 5 days.

SubstituteSubstitute 1/2 cup semi-sweet chocolate chips for the chopped chocolate.


Nutrition Information

Makes 2 doz. or 24 servings, 1 bar each.

Nutrition per serving:

    • Calories 170 
    • Total fat 9 g
    • Saturated fat 3.5 g
    • Cholesterol 15 mg
    • Sodium 85 mg
    • Carbohydrate 23 g
    • Dietary fiber 1 g
    • Total sugars 14 g
    •     Includes added sugars n/a
    • Protein 2 g
    • Vitamin A 4 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 2 %DV
    • Iron 4 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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